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Lepre con Amore
Civet de Lièvre
Appears in
Published 1986
As there is no better way of cooking this noble animal, it would be folly to describe any other preparation such as lepre in agrodolce.
The Mantuan poulterer who sold me a male hare weighing 3½ kilos (8 lb) on a freezing January afternoon said it had been killed 5 days before, that it would be easy to skin – you just make a couple of slits in the hind-legs and peel it off (undress it) but give it time to thaw out first. It had been concealed in the freezer to escape the fine for being out of season.
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