Tuscan Sweet and Sour Hare

This rather peculiar but very traditional Tuscan speciality was doubtless created in the kitchens of Florence during the Renaissance and taken to France on the occasion of twelve-year-old Caterina de’ Medici’s marriage. The French now claim it as their own, but even in French it retains an Italianised name. Only hare will work for the dish: do not attempt to substitute rabbit. Serve with plenty of green vegetables, boiled potatoes in their skins dressed with a little olive