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Ingredients
- wild rabbit or hare
- chopped beef and pork--1/4 percentage of rabbit/hare
- onion, garlic, carrots, celery, bay leaf, juniper
- red wine, tomato concentrate, flour
- peperoncino
- broth
- salt
- extra vergine olive oil
Details
Preparation
Step 1
Marinate the meat, to remove any gamey taste, chopped in small pieces with chopped onions, celery, carrots, juniper, bay leaf and cover with red wine, for at least 8-10 hours. Then remove and dry the meat, remove the bay leave and juniper but chop the rest of the greens and reserve the marinade. Fry the greens in a bit of oil and then add the rabbit, brown for a few minutes, then add salt, peperoncino, a dusting of flour, and the marinade juices. Let the wine evaporate, add the tomato concentrate and broth, then cover. When done, remove the rabbit bones and chop the meat finely. Place back into the pan and cook for another 30 minutes, having prepared the beef and pork the same way, but without the marinade--mix well with the rabbit. Serve with grated Parmigiano Reggiano cheese.
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