|
| |
Mietta's Photos | |
| |
|
Lepre Agrodolce
Preamble
"From the Mediterranean, this variation sounds delicious but has not yet been tried."
Ingredients1 young Hare 1 pint Beef Stock 1/2 pint Red Wine 2 tablespoons stoned Raisins 2 tablespoons Pine Nuts (pinoli obtainable from health shops or delicatessens) Lemon Peel 1/4 pint Olive Oil 1 dessertspoon soft Brown Sugar Nutmeg 1/2 Bay Leaf Salt And Pepper |
MethodJoint hare into 8 pieces, finely chop heart and liver and place all in a bowl. Add raisins, pine nuts grated nutmeg, grated lemon peel, pounded bay leaf, sugar, red wine and beef stock. Marinade overnight or for 24 hours. Put oil in a substantial pan, remove joints of hare from marinading liquid, wipe each with a cloth and brown in hot oil. Add some salt and black pepper to the marinade to which the chopped heart and liver are added. Pour this over the hare and heat in pan until the liquid bubbles gently. Reduce slightly. Place the lid on the pan and simmer two hours. This dish should be served with tagliatelli or lasagne (pasta obtainable from most delicatessens) boiled, then tossed in olive oil and sprinkled with grated nutmeg and some white wine. White chianti is recommended but might make the dish rather expensive. |
Remarks
The foregoing, of course, assumes that you have your hare. If not, all I can suggest is that you make inquires from any country dwellers you know and try to ascertain if they know where any hares may be found.
I know they are to be found on properties in the Murray River Valley and are disliked by farmers because they tend to ring-bark young trees. They are best obtained with a shotgun at night, when they often graze in lucerne and other pastures. Therefore, I should end, I suppose, with the advice 'To make jugged hare, first catch your hare...!'
Lepre Agrodolce
Hare marinated in red wine raisins, lemon, pine nuts & cooked in a casserole with the marinade