Salmì Hare

Preparation:

Preparation: Cut the hare into pieces and keep it for 48 hours (or at least one day) in a marinade prepared with red wine, a small piece of onion, a sliced carrot and a stick of celery, a clove of garlic, the thyme, the bay leaf, a few peppercorns and a few pinches of salt. When ready to cook, fry the remaining sliced vegetables in a rather large saucepan with 30 g of butter and a few spoonfuls of oil. Add the meat, well drained from the marinade and lightly floured. Let it brown over high heat, turning the pieces of meat often. Add the liquid from the marinade with all the vegetables, salt and pepper and cook over moderate heat with the container covered for at least two hours. While the hare is cooking, clean the mushrooms, cut them into slices and cook them separately with the remaining butter; if necessary, add a little boiling water, or, even better, broth. When the meat is cooked, pass the sauce through a vegetable mill, pour it into the saucepan with the hare, add the mushrooms and bring to the boil. Sprinkle the preparation with brandy. Taste and adjust with salt and pepper if necessary. Serve your hare with a steaming polenta.