Gnocchi with hare
Preparation 15 min, cooking 2 hours 40 min, medium difficulty
1 kg of potato gnocchi, 1 hare, 1 onion, a little meat broth, 1 tablespoon of flour, 4 tablespoons of extra virgin olive oil, salt and pepper. For the marinade: 1/3 of I divino rosso, 1/3 of I of vinegar, 1 onion, 1 carrot, 1 stick of celery, 1 bay leaf, 3-4 sage leaves, thyme sprig, 1 sprig of rosemary, 7-8 juniper berries, 2-3 cloves peppercorns.
Pour the ingredients for the marinade and 3,5 deciliters of water into a saucepan and let it boil for half an hour; then remove from heat, let it cool, pour over the hare and let it rest for 24 hours.
Clean the hare's backs, removing any nerves and fatty filaments, then lard them with the bacon cut into sticks. Brown the hare backs in a baking dish with half the butter, turning them a couple of times; then add salt and pepper, transfer the container to the oven and cook for about an hour at 200 ° C. Turn the meat halfway through cooking and sprinkle every now and then with a little hot water.
After the indicated time, drain the meat, cut it into pieces and brown it in a pan with the oil and onion, peeled and thinly sliced; then add the flour, mix well, add salt and pepper, sprinkle with the filtered marinade and add as much broth as needed to cover the hare flush; finally cover and simmer slowly for at least 2 hours.