1 hare - red wine vinegar - 2 tablespoons extra-virgin olive oil - 2 tablespoons butter - 1 onion - 2 garlic cloves - 1 kg. Small onions - salt - black pepper
for marinade: 3/4 l. dry red wine vinegar - 4 tablespoons red wine vinegar - 1 onion - 1 carrot - 1 sprig rosemary - 1 celery stalk - 2 bay leaves - 10 grains black pepper
Skin hare, clean, cut into pieces and wash in vinegar. Prepare marinade with sliced carrot, onion and celery stalk and add rosemary, bay leaves, crushed pepper grains, wine and vinegar in a large bowl. Stir, add hare cut into pieces and leave to soak for 2/3 days in a cool place, stirring every so often.
Drip hare and simmer in a pan with oil and butter over a lively flame.
When it has turned color, place in a casserole dish, adding the chopped onion, garlic cloves and small onions without outer harder layers.
Filter marinade liquid, boil for 10 minutes and pour into the casserole dish, add salt, season with round black pepper, cover and place in oven at medium heat for 2/3 hours.
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Laudato di Malbech del Veneto Orientale
Santa Margherita
A great red wine, the result of a clever blend of wines obtained from the Malbech vines of the Eastern Veneto region, left to ferment and matured for 12 months in 225 liter barrels of different types of oak and refined in bottles until consumption.
Uncork 2 h. before
serving at 18°/20°.
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he following recipe is a classic of Mediterranean cuisine: marinade. The word comes from "acqua marina" meaning marine water and originally meant food in sea or salt water.
