Roll of Hare
Preparation 30 min, cooking 1 hour, medium difficulty
1 kg of hare meat, 400 g of veal, 200 g of kidney fat, 2 cloves of garlic, a few leaves of pork sage, 20 g of butter, Salt.
Cut the hare and veal into very small pieces. Chop the kidney fat, salt it, add the garlic cloves, peeled and chopped, and the sage, washed and chopped, mix everything carefully and add the pieces of the two types of meat, mixing well.
Wrap the dough in the pork netting, forming a large roll that you will place in a baking pan greased with a little butter.
Place the pan in the oven and cook the roll at 150 ° C for about an hour, brushing it from time to time with the remaining melted butter.
After the indicated time, remove the roll from the oven and let it cool; then remove the pork net, cut it into slices and serve.