Hare with bacon
Preparation 10 min, cooking 2 hours 10 min, difficulty Easy
1 hare, 200 g of smoked bacon, 1 glass of red wine, flour, 4 tablespoons of extra virgin olive oil, salt and pepper. For the marinade: 1/2 I of red wine, 1 onion, 1 carrot, 1 celery stick, 1 bunch of parsley, 2 bay leaves, 1 sprig of thyme, the zest of 1/2 lemon, a few carnation, some juniper berries, peppercorns.
Cut the hare into pieces. Prepare the marinade by mixing the ingredients indicated and simmering it for about 30 minutes, pour it still hot on the hare and let it rest for 24 hours.
After this time, remove the hare from the marinade. Fry the diced bacon in a pan with oil, then brown the pieces of hare sprinkled with flour, add salt and pepper and let the meat brown on each side.
Then add the vegetables from the marinade and the wine and leave the pan uncovered until the wine has evaporated.
At this point, cover and bring slowly to the end of cooking for about an hour and a half, diluting the sauce from time to time with a little hot water. Serve hot.