Lepre

The most coveted game of the Italian hunters is the hare. Belonging to the same family as the coniglio or rabbit, the hare reaches the greater weight of up to 7 kg (16 lb). It differs from the wild rabbit, with which it is often confused, in that it has longer hind legs than forelegs and its meat is dark red in colour. The astuteness and speed of the hare are legendary and hunters who seek this prey without the help of a dog are rarely successful in catching it.

As the blood of the hare is a key ingredient for the marinating and cooking of the animal, it is especially important when buying hare that you check it is very fresh and properly butchered. Frozen, farm-raised hare lack this vital ingredient and, as a result, dishes cooked using them cannot match the flavour of those using their freshly butchered, wild cousins. The hanging process, especially of heavier, older animals, takes place in a marinade of blood, wine and spices (see Lepre in Salmi) and can take at least two days.