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Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients
•A small hare, skinned and chopped into pieces (discard the head)
•3/4 pound (350 g) squash pulp (a squash along the lines of zucca gialla, or butternut squash)
•1/2 cup almonds
•1/2 cup raisins
•1 quart (1 liter) dry red wine
•A sprig of rosemary
•2 bay leaves, crumbled
•A sprig of sage
•2 cloves of garlic, peeled and sliced
•2 cloves
•A bunch of parsley
•3/4 cup (180 ml) dry white wine
•2/3 cup (120 g) unsalted butter
•A pinch each sugar and powdered cinnamon
•Salt and pepper to taste
Preparation
Set the pieces of hare in a bowl; set the bowl under a thin stream of cold water, and let the meat rinse for at least three hours. Then pat the pieces dry and return them to the bowl. Pour the red wine over the hare, and add the bay leaves, the garlic, the sage, the rosemary, the cloves, a few peppercorns, and a few leaves of parsley. Cover the bowl and let it stand in the refrigerator over night.
The next day, when you're ready to cook the hare, which will be much tenderer thanks to the marinade, plump the raisins in the white wine for 20 minutes, and drain them well. Coarsely chop the almonds, and put them in a bowl with a pinch each of sugar and cinnamon, a goodly dash of pepper, and the drained raisins.
Melt the butter in a Dutch oven or earthenware pot, and brown the hare, turning the pieces so they color on all sides. Meanwhile, filter the marinade. Once the meat has browned, sprinkle it with a ladle of marinade. Cook until about half the liquid has evaporated, then stir in the almond mixture, cover, and simmer for an hour.
Dice the squash, stir the pieces into the hare, and continue cooking for 20 minutes more. This dish is very good over polenta.
Cook Time: 90 minutes
Ingredients
•A small hare, skinned and chopped into pieces (discard the head)
•3/4 pound (350 g) squash pulp (a squash along the lines of zucca gialla, or butternut squash)
•1/2 cup almonds
•1/2 cup raisins
•1 quart (1 liter) dry red wine
•A sprig of rosemary
•2 bay leaves, crumbled
•A sprig of sage
•2 cloves of garlic, peeled and sliced
•2 cloves
•A bunch of parsley
•3/4 cup (180 ml) dry white wine
•2/3 cup (120 g) unsalted butter
•A pinch each sugar and powdered cinnamon
•Salt and pepper to taste
Preparation
Set the pieces of hare in a bowl; set the bowl under a thin stream of cold water, and let the meat rinse for at least three hours. Then pat the pieces dry and return them to the bowl. Pour the red wine over the hare, and add the bay leaves, the garlic, the sage, the rosemary, the cloves, a few peppercorns, and a few leaves of parsley. Cover the bowl and let it stand in the refrigerator over night.
The next day, when you're ready to cook the hare, which will be much tenderer thanks to the marinade, plump the raisins in the white wine for 20 minutes, and drain them well. Coarsely chop the almonds, and put them in a bowl with a pinch each of sugar and cinnamon, a goodly dash of pepper, and the drained raisins.
Melt the butter in a Dutch oven or earthenware pot, and brown the hare, turning the pieces so they color on all sides. Meanwhile, filter the marinade. Once the meat has browned, sprinkle it with a ladle of marinade. Cook until about half the liquid has evaporated, then stir in the almond mixture, cover, and simmer for an hour.
Dice the squash, stir the pieces into the hare, and continue cooking for 20 minutes more. This dish is very good over polenta.
