Hare in wine
Instructions
In a bowl, prepare the marinade with wine, onion studded with cloves, a carrot and a sliced shallot, a sprig of thyme, bay leaf and Sage, six grains of Juniper and a tablespoon of vinegar.
Hare cut into small pieces, hold aside the liver and blood, pepper and dip the meat in the marinade.
Add salt and let stand for at least 12 hours.
Drain the pieces and saute it in a pan with a knob of butter and two tablespoons of olive oil.
Sprinkle with a tablespoon of flour, stir.
Whisk the marinade, pour into container and, if necessary, add a little hot water, because the meat must be soaked in the sauce.
Simmer for 2 hours or more.
Shortly before the end of cooking add the fine chopped liver, blood and whipped cream.
Stir, Cook for 3 minutes.
Accompanying wines: Barolo DOCG, Torgiano Rosso Riserva DOCG "Cannonau Di Sardegna DOC Red" reserve ".
