Hare With Wine

Preparation:

Preparation: In a bowl, prepare the marinade with the wine, the onion with two cloves, a carrot and a shallot cut into slices, a sprig of thyme, a bay leaf and a sage leaf, six juniper grains and a spoonful of vinegar. Cut the hare into small pieces, keep the liver and blood aside, season with pepper and immerse the meat in the marinade. Salt and leave to flavor for at least 12 hours. Drain the pieces and brown them in a pan with a knob of butter and two tablespoons of oil. Sprinkle with a spoonful of flour, mix. Blend the marinade, pour it into the container and, if necessary, add a little hot water, because the meat must be immersed in the gravy. Leave to cook for 2 hours and more. Shortly before the end of cooking, add the very finely chopped liver, blood and cream. Stir, cook for 3 minutes. Accompanying wines: Barolo DOCG, Torgiano Rosso “Riserva” DOCG, Cannonau Di Sardegna Rosso “Riserva” DOC.