Hare sweet and strong
Instructions
The shopkeeper then cut the Hare.
In a pan heat two tablespoons of oil with 30 g of butter, add chopped Bacon saucepan and stew Hare.
When he took color, add salt and pepper, sprinkle with a tablespoon of flour and stir.
Cook for about 10 minutes, pour a glass of wine and one of broth, add a bay leaf and continue cooking over low heat for about 2 hours.
Half an hour from the end add the pine nuts and sultanas, first softened in a little water and then squeezed.
Apart from grate the chocolate and mix it in a bowl with a tablespoon of flour, a teaspoon of vinegar and two teaspoons of sugar, a pinch of salt and then softened with a little water.
Pour in the Pan and, if necessary, add a little water or broth.
Bring to a light boil.
Adjust salt if necessary.
Hare served covered by this ancient chocolate sauce.
Accompanying wines: Valtellina Superiore Hell "reserve" DOC, Rosso Conero "reserve" DOC, IGT Calabria Gravello.
