Juniper Hare

Preparation:

Preparation: Cut the hare into not so small pieces. Prepare the marinade by placing the wine, ten juniper berries, a chopped bay leaf, a crushed shallot and a clove of garlic, the sliced onion, a little peppercorns and the salt in a bowl. Immerse the hare stew and leave to marinate, covered and in a cool place, for at least 12 hours, turning the meat occasionally. Drain and dry the various pieces, wrap them in bacon slices, arrange them in a pan brushed with plenty of oil and cook in a preheated oven at 180 degrees for 45-50 minutes. We specify that with the indicated cooking time you will obtain a slightly rare meat. If you prefer it more cooked, continue cooking for about a quarter of an hour. Filter the marinade, pour it into a saucepan and, over high heat, reduce by half. Remove the bacon from the stew, heat just a small glass of brandy, pour it over the meat and flame. Deglaze the cooking juices with the filtered marinade, bring to the boil over high heat. Remove, mix the sauce with a knob of butter and serve separately. Accompanying wines: Trentino Lagrein "Riserva" DOC, Sagrantino Di Montefalco DOCG, Aglianico Del Vulture "Riserva" DOC.