Culture by Nature

Cuore verde tra due laghi
Cuore verde tra due laghi

Hare in salmi/jugged hare

Hare, chopped into small pieces
2 carrots - 2 celery sticks - 2 small onions
juniper berries
garlic - pepper
basil - sage - rosemary
red wine - white wine

Place the pieces of hare and the chopped vegetables in layers in a large bowl, alternating between a layer of hare and a layer of chopped vegetables and cover them completely with the red wine.

Add the pepper and juniper berries, then let the mixture marinate for at least 24 hours in a cool place.
Remove the hare from the wine and dry it well. Fry together the oil, butter, and finely chopped onion, and then brown the meat with the sage and rosemary.

Blend with lots of white wine.  Season with salt and pepper and add the minced, marinated vegetables after finely chopping them in a blender (if there are too many vegetables, you don’t have to add them all). Mix all of this and together, then add part of the red wine from the marinade, filtered through a cloth; once dry, continue to gradually add the broth until the mixture is done cooking.