Lepre in Salmi

Name: Lepre in Salmi (Hare Braised in Red Wine)
Yield: Serves 6
Cuisine: Italian
Ingredients: 100 g lardo, chopped; 5 juniper berries; Soft Polenta, to serve; pinch of freshly grated nutmeg; 2 carrots, diced; 6 sprigs thyme, leaves picked; 100 g unsalted butter; salt flakes and freshly ground black pepper; plain flour, for dusting; 100 ml extra virgin olive oil; 2 white onions, diced; 1 x 1.2 kg hare, cleaned and cut into 12 pieces; 2 litres red wine; 4 cloves garlic, peeled; 2 stalks celery, diced; 5 cloves; 2 fresh bay leaves

Hare Braised in Red Wine

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

This is one of my all-time favourite dishes. My nonno used to hunt hare in the hills around our village and my nonna would marinate them in red wine for several days, until they smelled so strong I thought they were off – I wouldn’t recommend that! After we ate this dish, Nonna would pick any remaining meat off the bones and make a ragù for pasta. You’ll need to start this recipe a day ahead of cooking to give the hare time to marinate. Hare can be ordered online from V