Le Marche and Food
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Lepre alla Cacciatora - Hare Legs Stewed in Red Wine

Lepre alla Cacciatora - Hare Legs Stewed in Red Wine | Le Marche and Food | Scoop.it

As I pointed out before, although both are furry and have long ears, a hare (“lepre” in Italian) is red meat and different from the white meat of a rabbit (“coniglio”). The recipe for Lepre alla Cacciatora (Hare Hunter’s Style, or in fact the wife of the hunter) is however quite similar to the recipe for Coniglio alla Cacciatora. Both are stewed in wine and tomatoes. The main differences are that hare is marinated and cooked in red wine with just a bit of tomato, whereas the rabbit isn’t marinated and cooked in white wine and tomatoes.

I made this dish to finish cooking the hare that we skinned and butchered by ourselves. The legs are even more gamey than the loins, and this recipe will produce a very strong-tasting deep brown sauce that is great with mashed potatoes and celeriac (celery root). As usual, please use a full-bodied red wine for this that is good enough to drink, since the taste of the wine will play an important role in this dish.

Ingredients

For 2 servings

  • the legs of 1 hare
  • 1 bottle of full-bodied red wine, preferably Italian
  • salt and freshly ground black pepper
  • flour for dusting
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 8 sage leaves
  • 2 fresh rosemary sprigs
  • 2 juniper berries
  • 1 bay leaf
  • 2 cloves
  • 4 fresh thyme sprigs
  • 2 Tbsp double-concentrated tomato paste
  • 250 ml (1 cup) hare stock
  • 2 Tbsp corn starch
  • 500 grams (1.1 lbs) potatoes, peeled and cubed
  • 500 grams (1.1 lbs) celeriac, peeled and cubed
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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Curated by Mariano Pallottini