Recipes of Langhe: The lepre al civet
Chop the hare in pieces, making sure that once it has been skinned you collect its blood that will later be used to marinate it, a day or two before cooking it, completely covered with Dolcetto wine.
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Ingredients
- one just hunted hare hung up for eight days in the refrigerator
- hare’s blood
- 1,5 liters Dolcetto vintage wine
- one carrot
- half onion
- one bay-leaf
- ten split peppercorns
- five cloves
- a piece of cinnamon
- one stalk of celery
- one garlic clove
- 50 gr bacon fat
- 50 gr butter
- salt
- 1/4 liter broth
- half glass of Marsala
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