- Yield: 4 Servings
- ½ hare (or substitute rabbit), about 3 pounds
- Chopped aromatic vegetables (onion, carrot and celery)
- Bay leaf
- 2 cloves garlic, minced
- 1 bottle red wine
- 1 onion, chopped
- 2 ounces pancetta, diced
- 1 tablespoon flour
- Olive oil
- Salt and freshly ground pepper
How to Make It
- Cut the hare into 8 parts and combine in a bowl with the aromatic vegetables, some bay leaves and the garlic. Season with cinnamon and nutmeg, and toss to coat the hare.
- Season with salt and pepper and pour in the wine. Marinate overnight in the refrigerator.
- In a skillet, warm 8 tablespoons of olive oil. Add the onion and pancetta, and cook until they start to brown. Remove the hare from the marinade and add to the skillet to brown for about 10 minutes.
- Stir in the flour and cook for about 1 hour, adding wine from the reserved marinade occasionally.
- Before serving, adjust the seasonings, and make sure the hare is cooked through and the sauce is creamy.