Ricetta Hare in civet - Main course tradizionale delle Langhe
The hare must be rightly prepared before cooking it in the civet. So, cut it into pieces and put it in a big bowl to marinade it; cover it with Nebbiolo wine and vegetables. Leave the hare in the...
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Ingredients
- one hare
- already ripen and ready to be cooked
- 2 bottles Nebbiolo
- 2 carrots
- 2 stalks of celery
- one onion
- 2 garlic yolks
- rosemary
- 2 leaves of laurel
- 6 cloves
- a piece of cinnamon
- 4 juniper berries
- 30 g butter
- 50 g lard
- olive oil
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