Hare with wine

Cooking time: 2 hrs 30 min
Difficulty: easy
Lepre al vino

Stud the onion with the cloves and place in a dish with the wine, carrot, shallot, thyme, bay leaf, sage leaf, juniper berries and vinegar. Set the liver and blood aside. Cut the hare into small pieces, season with pepper, add to the marinade and season with salt. Leave to marinate, turning occasionally, for at least 12 hours. Heat the butter and oil in a pan. Drain the meat, reserving the marinade, add to the pan and cook over a medium heat, turning frequently, until lightly browened all over. Remove and discard the herbs from the marinade, pour it into a blender and process to a purée. Sprinkle the pieces of hare with the flour and mix well, then pour in the puréed marinade. If necessary, add a little warm water so that the liquid covers the meat. Lower the heat and simmer for 2 hours until tender. Meanwhile, finely chop the liver. Stir the blood, liver and cream into the pan and simmer for 3 minutes, then serve.


Coll. (2010), "The Silver Spoon", Phaidon, 981

Suggested wine
IGT della Svizzera Italiana
Fr. 33.00

Serves 6-8

  • 1 onion
  • 2 cloves
  • 1 bottle (750 ml / 1 1/4 pints) full-bodied red wine (suggested wine Estro)
  • 1 carrot, sliced
  • 1 shallot, sliced
  • 1 fresh thyme sprig
  • 1 bay leaf
  • 1 fresh sage leaf
  • 6 juniper berries
  • 1 tablespoon white wine vinegar
  • 1 hare, with liver and blood
  • 25 g / 1 oz butter
  • 2 tablespoons olive oil
  • 1 tablespoon plain flour
  • 5 tablespoons double cream
  • salt and pepper