How to cook stewed hare, an original Tuscan recipe, with the necessary ingredients and methods of preparation, from cutting the meat to cooking in a pan.
Ingredients for 4 people
- Half hare with blood and coratella
- Bacon gr. 50
- An onion
- A carrot
- A stalk of celery
- Nutmeg
- Red wine
- Broth
- Olive oil
- Salt and pepper
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- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
How to make stewed hare
Cut the hare into 8 pieces and let it marinate overnight, in wine and smells cut into slices and pieces.
In a saucepan, brown the bacon, onion, carrot and celery in 8 tablespoons of oil.
As soon as it withers, add the pieces of hare and the coratella cut into thin slices.
Brown, then wet with a glass of wine, salt, pepper and let it withdraw slowly.
Continue cooking for about an hour, bathing, occasionally, with broth.
Finally, add the hare's blood diluted in a little broth, perfume with nutmeg and keep on the fire a few minutes before serving.