Lepre Colle Polpette

• 1 hare
• 5 bay leaves
• lemon peel
• 10 garlic cloves

Cut the meat from the bones and put it into an earthenware crock. The head and bones should be kept for making soup later. Crush the garlic cloves with salt and put this preparation in with the hare, together with the powdered bay leaves, and the grated lemon peel. Pour the olive oil over the meat, and then ¾ of the bottle of wine. Leave the hare to marinade overnight.

The following day