Name: Hare in salmì (Mariuccia Perego, Milan)
Prep time: 4 h
Total time: 4 h
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 cinnamon stick; a few juniper berries; 2 onions; a few cloves; 1.5 litre Merlot wine; 2 garlic cloves; 2 bay leaves; 1 rosemary sprig; 4 tbsps tomato passata; 1 hung hare; beef broth; 3 sage leaves; extra-virgin olive oil; 1 celery heart; a few peppercorns; 80 g butter; 2 carrots; white-wine vinegar; salt and pepper; 80 ml brandy; 2 tbsps plain flour

Preparation info

Serves
6

Difficulty
Easy
Ready in
4 hr

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

1 hung hare
white-wine vinegar
2 carrots
1 celery heart

Method

Cut the hare into fairly small pieces. Wash with cold water acidulated with vinegar, dry and arrange in a large non-reactive pot, ideally terracotta.

Chop the carrot, celery and onion and arrange around the hare. Pour over the wine and add the peppercorns, juniper berries, cloves, cinnamon, rosemary, bay and sage. Smash the garlic cloves and add to the pot. Stir, cover with clingfilm an