Ingredients for 4 people)
For the marinade:
•1 hare of about 1,5 kg, cut into pieces
•1 litre of full-bodied red wine (such as Chianti or Barbera)
•2 onions
•2 carrots
•2 celery stalks
•4 cloves of garlic
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•4 bay leaves
•1 sprig of rosemary
•2 sprigs of thyme
•10 juniper berries
•10 black peppercorns
•Coarse salt to taste
For the cooking:
•4 tablespoons of extra virgin olive oil
•2 tablespoons butter
•3 tablespoons of tomato paste
•100 ml of meat broth
•1 glass of red wine (from the marinade)
•Salt and pepper to taste
Method
Marinating the hare
The marinade is the heart of this recipe, as it helps to tone down the strong, gamey flavor of the hare meat, as well as giving it deep flavors. Start by cutting the hare into pieces, if your butcher hasn't already done so. Rinse the pieces under cold running water and dry them carefully using kitchen paper.
In a large bowl, arrange the hare pieces and add the roughly chopped onions, carrots and celery. Also add the crushed garlic cloves, bay leaves, rosemary, thyme, lightly crushed juniper berries and black peppercorns. Pour in the red wine until the meat is completely covered. Cover the bowl with cling film and leave to marinate in the refrigerator for at least 12 hours, preferably 24 hours, stirring occasionally to ensure even marinating.
Preparation and cooking
Once the marinating time is up, drain the hare pieces and dry them with kitchen paper. Filter the marinade with a strainer and keep the liquid, which you will use during cooking.
In a large saucepan, heat the extra virgin olive oil and two tablespoons of butter over medium heat. Once the fat is hot, add the hare pieces and sear them on all sides until evenly browned. This is essential to seal in the juices and keep the meat tender.
When the meat is well browned, add the vegetables from the marinade (onions, carrots and celery), which you will have drained in the meantime, and fry them together with the meat for a few minutes. Add the tomato paste and mix well, letting it flavour for a few minutes.
At this point, add a glass of red wine from the marinade. Let the alcohol evaporate for a couple of minutes, then add the hot meat broth. Bring to a boil, lower the heat to low and cover with a lid. Let it cook slowly for about 2 and a half hours, stirring occasionally. If the sauce dries out too much, add more hot broth or a little wine from the marinade.
Finalizing the dish
The hare will be ready when the meat is tender and the sauce is thick and full-bodied. Taste and adjust the salt and pepper to your taste. For an even more enveloping flavor, you can add a knob of butter at the end of cooking to bind the sauce better.
Service
Serve the jugged hare very hot, accompanied by steaming polenta, a traditional choice that perfectly balances the strong flavor of the meat and the sauce. Alternatively, you can serve the hare with slices of toasted homemade bread or roast potatoes.
Tips and variations
The long marinade is essential to tone down the gamey taste of the hare and to soften the meat fibers. If you want a more delicate flavor, you can add an orange peel to the marinade, which will add a citrus note. This recipe pairs perfectly with structured red wines, such as a Brunello di Montalcino or a Chianti Riserva, which with their body and tannins can balance the richness of the dish.
La Tuscan-style stewed hare It is a celebration of traditional cuisine, a dish that requires dedication and time but that will repay you with an intense and satisfying gastronomic experience.
