Hare All'arrabbiata

Preparation:

Preparation: Break the hare into pieces and put it to infuse for about 12 hours with wine, vinegar, celery, onion, carrots, garlic, bay leaves, chilli pepper. Then put everything in a cooking container, adding the fats, and leave to cook over a low heat. When cooked, arrange the pieces of meat on a serving plate, covering them with what remains of the infusion passed through a strainer.