Hare in psalms '

09979 HARE IN PSALMS ' cooking: 64 minutes: 24 hours preparation: 20 minutes INGREDIENTS for 6 people: a Hare cleaned and cut into small pieces (frozen too) from 1, 5 kg, 60 g of rabbit's liver (or chicken liver), 750 ml full-bodied red wine, a carrot, a stick of celery a sprig of thyme, a sprig of Rosemary, 3 sprigs of Sage, 1 tablespoon juniper berries, 3 tablespoons butter, 3 tablespoons olive oil, 3 tablespoons of mixture for sauce, 80 g of frozen cubes of bacon, 1 tablespoon flour, half nut Soup ladle, a small glass of grappa, 400 g ready polenta slices, pepper, salt. Wash the rabbit pieces, dry them, put them in a non-metallic container that contains them comfortably and season with ground pepper. Add the vegetables and cut into pieces, half crushed juniper berries and herbs wash. If the Hare is frozen, place the pieces in the marinade without thaws them. Wet with wine and cover with a lid or with plastic kitchenware. Let stand 24 hours in the cold of the fridge, not turning the meat pieces 3-4 times. After this time, remove the rabbit pieces from marinade, Pat dry very well with paper towel and strain the marinade liquid. Put oil and butter in the pressure cooker and heat without cover. Saucepan for 2 minutes the frozen mince and Bacon, stirring. Add the rabbit pieces, cook them for 5 minutes on all sides, voltandoli with two spoons. Add salt and pepper, add the remaining juniper berries, flour and stir. Puree the liver (or livers) with the broth and place it in the pan with half the marinade, place the lid and wait for the hissing noise. Lower the heat to low and cook for 50 minutes. Segnete fire, then vent the steam, picked up the pieces of Hare and place on a serving dish. Take 5 minutes to narrow the cooking over high heat without cover. Join the grappa and simmer for 1 minute. Pour it on Hare and served with toasted polenta slices on a plate.