Hare with pine nuts
Preparation 20 min, cooking 1 hour 15 min, medium difficulty
1 hare with livers 40 g of pine nuts, 30 g of raisins, 1 onion, 1 carrot, 1 stick of celery, 1 sprig of rosemary, 2 sage leaves, 1 bay leaf, 1 sprig of parsley, glazed chestnuts or cooked in wine, 1 glass of red wine, 2 tablespoons of vinegar, 1 tablespoon of lemon juice, 4 tablespoons of extra virgin olive oil, salt and pepper.
After washing and drying the hare, cut it into pieces and place them in a bowl. Keep the livers separately.
Coarsely chop the onion, celery, carrot, sage, bay leaf, rosemary and parsley and distribute the mince over the hare; pepper, pour the wine and marinate for a couple of hours.
Heat the oil in a pan and brown the meat, well drained from the marinade. Season with salt and add the marinade liquid; when the wine has evaporated, continue cooking for about an hour, diluting, if necessary, with water.
When the hare is cooked, remove it from the pan and cook the minced livers in the remaining sauce, also adding the lemon juice, raisins, pine nuts and vinegar. After a few minutes, put the pieces of meat back into the pan and cook.
Serve garnished with chestnuts and accompanied with a hot polenta.