Very ancient origins and some modern modifications: the cooking in civet dates back to a long time ago and still guarantees excellent satisfactions in the kitchen. There hare meat it is one that lends itself more to such preparations, also because in the recipe that we propose today the flavor of the red wine sauce is very special and full-bodied like never before. There hare in civet it is a preparation that will make even a good fork with the highest demands lick their lips.
What is civet
La Italian cooking is full of translations and different cooking modes, despite this, influences from other countries are not lacking.
Among kitchens to draw inspiration from and that in some way also follow the Italian one, that cannot be missing French.
One of the best recipes for cooking hare and bring out its characteristics is the stew. The ragù, similar to one Italian stew, prepares with onion and red wine.
Although the origin of the term is not well known, for some comes from the French for others fromOccitan, in any case the term cive, indicates thechive, because it is essentially a dish prepared with onions and spring onions.
The perfect accompaniment for game is simple and easy to prepare. Before cooking the meat, of any game, it is good to subject it to marinating. In this way it will be possible to mitigate the strong flavor and sometimes aromatic of the animal, which we are not used to.
After the time of the marinating, you can switch to baking. Like any self-respecting French recipe, the salted butter it is an indispensable element, and it is the base to be melted inside the casserole. At this point we need to add the ingredient that gives the recipe its name, the onion together with garlic and some leaves oflaurel, without forgetting the cloves.
When the sautéed will be golden, remove the garlic and add a few tablespoons of flour and mix to create one Butter to which the red wine and broth.
Once reduced can be add the meat stirring occasionally. Cooking times vary according to the quality and type of meat, but the element that gives particularity to the recipe is undoubtedly theaddition, just before finishing cooking, del blood of the animal. This way the dish will buy one reddish color and a stronger flavor.
Like any recipe, there is no shortage of this one variants depending on the meat being cooked. Often carrots, celery and herbs are added to give an extra flavor to the recipe.
The characteristics of hare meat
La hare meat it is not very common on Italian tables, in fact, the most used preparation is in jugged or in civet, sometimes roasted and in some cases as a ragù.
Despite this meat has many quality because it is lean, but it has a strong and aromatic taste.
Hare meat is often confused with rabbit meat, although both belong to the leproid family, there are substantial differences. The one that catches the eye first is the colore. The hare meat in fact, when raw, it has a color dark red, while that of the rabbit is clearer.
Another substantial difference is the sizeand an adult hare it can weigh up to six kilos this is because they are slender animals, but with a robust structure. The rabbit, on the other hand, is much smaller, the maximum weight does not exceed two kilos and is not as slender as the hare.
For experienced hunters, distinguishing a hare from a rabbit is very simple, just a glance. For the less accustomed it is enough to know that in addition to having a larger structure, the hares, have long ears, while those of rabbits are shorter.
The difference between the two animals can also be found in the flavor of the meat. That of hare has a wild taste that is immediately felt, moreover, is a lot juicy and rich in fiber. The favorite cuts for the preparations are the thighs , saddle. Often to tone down the aromatic flavor, it is served with fruity sauces which with their sour taste, soften the taste of the meat. Do not underestimate the combination with the Juniper, rosemary, pears and chestnuts. The result will be a sweet and sour dish with a unique flavor.
Rabbit meat, on the other hand, has a less incisive taste, more suited to our palate. In fact, it is often compared to chicken, but with a sweet aftertaste.
Preparations and cooking of the hare
Even if the favorite cuts are there thigh , saddle, the hare is good in all its parts. While these are excellent respectively braised or roasted, belly it is excellent as a bottom of the sauces.
Even if the solutions are different, the important thing is cooking. This must be cooked and remain inside ad 80% for at least 2 minutes, In order to eliminate all types of bacteria.
At this point all that remains is to discover the ingredients , preparazione of hare in civet, designed for a dinner or lunch for four people.
Ingredients
2 kg of pieces of hare
1 onion
1 carrot
2 cloves of garlic
1 parsley
butter to taste
3 juniper berries
Salt to taste
1,5 l of red wine
1 of celery
2 bay leaves
2 sprigs of thyme
1 cinnamon stick
flour to taste
olive oil to taste
pepper to taste
Preparation
The first thing to do is prepare the marinade of the hare. So after you have cleaned and washed the meat, you have to portion it. At this point, take one bowl and put inside celery, carrots, onion previously cleaned. For best results, cut them into coarse pieces, add the aromas and spices,. Cover everything with the red wine e marinate in the fridge or at room temperature the meat well covered with a lid for a whole day.
After the time, drain the meat, dry it, do the same with the vegetables. Take one casserole, melt the inside salted butter. Once ready, put a brown the hare.
When will golden on each side, add 2 tablespoons of flour, add the vegetables, salty, pepper and cook over low heat for an hour and a half, adding the marinade wine.
Once cooked, take the cooking bottom and vegetables e chop them, until it forms a sauce dense that will accompany the hare. Serve it hot.