Hang the hare, unskinned, by the back legs in a dark place for 3 days. Skin it, clean it and cut into small chunks. Put the pieces of hare into a large pot with an onion, a carrot, the celery chopped into pieces, parsley, rosemary, bay, cloves, juniper berries, cinnamon and marjoram. Add enough wine to cover the hare completely and let marinate for at least 12 hours.
Pound the lard; put into a large pan with the butter and brown with a finely sliced onion. Remove the hare from the marinade and keep the liver aside. Pat dry and brown with the soffritto on medium heat for 20 min. Add 2 cups filtered marinade liquid and cook for a couple of hours on low heat, adding more filtered marinade occasionally.
When the hare is nearly tender, sauté the hare's liver, chop finely, then mix in with finely chopped garlic. Add the liver mixture to the hare and simmer for another 10 mins. Serve with polenta. |
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