Hare Braised in Mirto

In Sardinia, myrtle leaves are used in the marinade for the hare and as a garnish, but they’re unusual in Australia. If you happen to have a true myrtle tree in your yard (not lemon myrtle or crepe myrtle), use some of its leaves in place of the bay leaves here. For this recipe you’ll need a large flameproof casserole wide enough to hold the hare pieces in a single layer, and you’ll need to start 1–2 days ahead to give the hare time to marinate.