Hare to pine nuts
Instructions
Maturation: 8 days in the lower part of the refrigerator.
Clean the Hare, wash it with water and lemon, with water and vinegar and then finally cut it to pieces.
FRY in a saucepan the butter with onion and chopped ham, join the hares, add salt, pepper and saute slowly.
Lower the heat and continue cooking, adding from time to time a little broth.
After an hour and a half cooked add sugar dissolved in half a cup of vinegar, grated chocolate, pine nuts and raisins, previously softened in warm water.
Mix well, cover and cook for about a quarter of an hour.
