Hare civet
Instructions
The Hare has been properly matured before it in civet.
Then cut it into pieces and put it in a large bowl for the marinade; Add then the Nebbiolo red wine up to cover it and the following vegetables into pieces: a carrot, a celery stalk, a half an onion, a clove of garlic, a sprig of Rosemary, two bay leaves, cinnamon, cloves and juniper berries.
Let the Hare in this infusion for thirty-six hours.
After this time, then chopped with the other half an onion, a carrot, a stalk of celery and a clove of garlic; join the rabbit's liver finely cut; put all in a pan and FRY in butter and chopped Bacon with a little oil until golden onion.
Then add the rabbit pieces and turn up the heat for 10-15 minutes for a mild meat Braising, taking care that the onion does not black (to that end, wet with the broth).
Pour over at this point, the marinade liquid a little at a time and continue cooking over medium heat, consume the wine.
When cooked, pass the sauce through a sieve of civet and sprinkle on the pieces of Hare.
Served hot.
Suggested wine: Barolo.
Ingredients and dosing for 6 persons
- 1 hare already matured and pelted ready for cooking
- 2 bottles of nebbiolo wine
- 2 carrots
- 2 stalks of celery
- 1 onion
- 2 cloves of garlic
- 1 sprig of rosemary
- 2 leaves of laurel
- 6 cloves
- 1 piece of cinnamon
- 4 juniper berries
- 30 g of butter
- 50 g of bacon
- Olive oil