Hare Al Civet

Preparation:

Preparation: The hare must have been properly matured before making it in civet. Then cut it into pieces and put it in a large bowl for the marinade; then add the Nebbiolo red wine to cover it and the following vegetables in pieces: a carrot, a stalk of celery, half an onion, a clove of garlic, a sprig of rosemary, two bay leaves, the cinnamon, the cloves cloves and juniper berries. Leave the hare in this infusion for about thirty-six hours. After this time, mince the other half onion, a carrot, a stalk of celery and a clove of garlic; add the finely chopped hare liver; pour everything into a saucepan and brown in butter and minced lard with a little oil until the onion is golden. Then add the pieces of hare and raise the heat for 10-15 minutes to lightly braise the meat, taking care that the onion does not turn black (if necessary, add some broth). At this point, pour the liquid from the marinade a little at a time and continue cooking over medium heat, allowing the wine to evaporate. At the end of cooking, pass the civet sauce through a sieve and sprinkle it on the pieces of hare. Serve hot. Recommended wine: Barolo.