Lepre Agrodolce

Name: Lepre Agrodolce
Yield: Serves 4
Cuisine: French
Ingredients: ½ a bay leaf; nutmeg; pepper, and 1 dessertspoonful of soft brown sugar; salt; ¼ pint of olive oil; 2 tablespoonfuls of pine kernels; lemon peel; ½ pint of red wine; 2 tablespoonfuls of stoned Malaga raisins; 1 young hare; 1 pint of good beef stock

Preparation info

Serves
4

Difficulty
Complex

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

A young hare usually weighs between 5 and 6 pounds, and is improved by hanging for two or three days, according to prevailing weather. It should not be paunched until it is time to cook it.

Ingredients

1 young hare
1 pint of good beef stock
½ pint of red wine</

Europe
France
Main course
Gluten-free
Mediterranean

Method

Joint the hare into eight pieces. Chop finely the heart and liver. Put all these into a bowl, adding the stoned raisins, the pine kernels (pinoli) grated nutmeg, grated lemon peel, pounded bay leaf, the sugar, and finally the red wine and beef stock.

Leave the hare to marinade overnight.

The cooking will take about two hours, so when the time has come, put the oil to heat