Sweet And Strong Hare

Preparation:

Preparation: Have the hare cut into pieces by the shopkeeper. Heat two tablespoons of oil in a pan with 30 g of butter, add the minced bacon and brown the hare stew. When it has browned, salt and pepper, sprinkle with a spoonful of flour and mix. Cook for about ten minutes, pour in a glass of wine and one of broth, add a bay leaf and continue cooking over low heat for about 2 hours. Half an hour from the end, add the pine nuts and raisins, first softened in a little water and then squeezed. Grate the chocolate separately and mix it in a bowl with a spoonful of flour, a teaspoon of vinegar, two teaspoons of sugar, a pinch of salt and then dilute everything with a little water. Pour into the pan and, if necessary, add a little water or better stock. Bring to a light boil. Adjust the salt if necessary. Serve the hare covered in this ancient chocolate sauce. Accompanying wines: Valtellina Superiore Inferno "Riserva" DOC, Rosso Conero "Riserva" DOC, Gravello IGT Di Calabria.