Jugged Hare (Lombardy)

Ingredients

Hare, well hung- 1 large

Flour

Butter- 4 tbsps

Olive oil- 4 tbsps

Onion, finely chopped- 1

Salt and pepper

Marinade:

Carrots, thinly sliced- 2

Onion, thinly sliced- 1

Celery, diced- 2 stalks

Garlic, crushed- 2 cloves

Thyme, marjoram and sage- 1 sprig each

Bay leaves- 2

Juniper berries- 3

Black peppercorns- 4-5

Salt

Barbera or Barolo red wine- 5 cups

Clean the hare, wipe it dry and chop it into pieces, carefully catching its blood. Usually hare does not need washing as this is thought to spoil its flavor. However, if it should be necessary, wash it quickly in cold water and dry thoroughly. Cut up the heart, lungs and liver. Combine the marinade ingredients in a large bowl. Add the pieces of hare, cover the dish and leave in a cool place for up to 48 hours. Lift the pieces of hare from the marinade; drain them and wipe dry with paper towels. Coat lightly in flour.

Heat the butter and oil together in a large pan, add the onion and the pieces of hare , and brown them all over. Stir in the blood, heart, lungs and liver. Strain the marinade and measure 2 1/2 cups. Pour it into the pan together with all the marinade vegetables. Season and cook slowly for 2 hours or until hare is tender.

Arrange the pieces of hare on a heated serving dish and keep hot in a warm oven. Rub the sauce through a fine sieve , return it to the pan and reheat. Strain this over the hare and serve.

As with the other game in Italy, hare is usually served with boiled polenta. Jugged hare is all the better for being left overnight in its own sauce.

Serves 6-8.