Juniper-Hare
Instructions
Cut into pieces so small not the Hare.
Prepare the marinade by placing in a bowl of wine, juniper berries, bay leaf, finely chopped shallot and crushed garlic clove, sliced onion, peppercorns and salt.
Soak up the Rabbit Stew and let marinate, covered and chilled, for at least 12 hours, turning the meat occasionally.
Drain and dry the various pieces, always coil them in slices of bacon, place in an oven dish brushed with plenty of oil and cook in preheated oven at 180 degrees for 45-50 minutes.
Please note that with the cooking time indicated a slightly underdone meat.
If you prefer more prolonged cooking baked about a quarter of an hour.
Strain the marinade, pour into a saucepan and lively focus, let reduce by half.
Remove the bacon from the stew, heat just a shot of brandy, pour it over the meat and fiammeggiate.
Deglaze the cooking with filtered marinade, bring to the boil over.
Withdrawn, stir the sauce with a knob of butter and serve.
Accompanying wines: Lagrein Trentino DOC "reserve", Sagrantino Di Montefalco DOCG, Aglianico Del Vulture DOC "reserve".
Ingredients and dosing for 8 persons
- 1 hare
- 100 g of bacon
- 50 cl of dry white wine
- 1 dram of brandy
- 10 berries juniper
- 1 onion
- 1 shallot
- 1 clove of garlic
- 1 leaf of laurel
- 1 walnut butter
- Olive oil
- Salt
- Peppercorns