Hare with chanterelles
Preparation 30 min, cooking 1 hour 35 min, medium difficulty
1 hare, 800 g of chanterelles, 50 g of smoked bacon, 2 shallots, 2 cloves of garlic, 1 onion, 1 carrot, 1 bay leaf, 1 sprig of rosemary, 4 tablespoons of extra virgin olive oil, salt and pepper.
Chop the bacon, onion and carrot and brown them with 2 tablespoons of oil and the crushed garlic cloves; as soon as the mixture takes on color, drain the sauce, removing the garlic, and keep warm.
Cut the hare into pieces and brown it in the pan with the bottom of the sauce; when it is golden, add the bay leaf, the chopped rosemary, salt and pepper, lower the heat and cook for an hour and a half.
In the meantime, clean the mushrooms, cut them in half and cook them for a couple of minutes in a pan with the remaining oil and the chopped shallots.
After 20 minutes of cooking the hare, add the mushrooms, stir and continue cooking with a covered pot. Serve the hare piping hot with its sauce.