Salmì of Hare

Lepre in Salmì


  • 1 medium-sized hare
  • 200 g/7 oz cultivated mushrooms
  • 150 g/5 oz streaky bacon, diced
  • extra-virgin olive oil
  • 200 g/7 oz finely chopped shallot
  • 1 bunch parsley
  • 1 bay leaf
  • 1 sprig thyme
  • 1 wine glass brandy
  • pinch of allspice
  • 1 clove garlic, finely chopped
  • 1 bottle red wine
  • salt, 6 black peppercorns and, freshly ground black pepper
  • flour


Skin the hare, reserving the blood in a bowl (your game dealer will do this for you). Add a few tablespoons of red wine to the blood so that it does not coagulate. Reserve the liver in a little red wine as well.

Wash the hare, and joint it, place the joints in a deep bowl, add the chopped shallot, parsley, bay leaf, thyme, a pinch of salt and the black peppercorns, pour over the brandy and two glasses of red wine, and leave to marinate for 24 hours.

Heat 2 tablespoons of olive oil in a casserole and fry the diced bacon. When cooked, remove from the pan with a slotted spoon and reserve.

Drain the hare pieces from the marinade and dry them, then dust them with flour. Add 3 tablespoons more of olive oil to the casserole and fry the pieces of hare, add 2 glasses of red wine and the marinade, and season with salt and pepper, allspice and the finely chopped clove of garlic. Bring the sauce to the boil, cover the pan, lower the heat and gently simmer for 1½–2 hours, or until the hare is cooked.

Slice the mushrooms and fry in 2 tablespoons of olive oil. Reserve.

When the pieces of hare are cooked, remove them to a clean casserole, add the mushrooms and bacon, strain the sauce over the meat pieces and keep warm. A few minutes before serving, add the blood and the liver of the hare cut in thin slices. This last process can be omitted. Check the seasoning. Serve the hare with polenta, tagliatelle or creamed potato.