Rabbit Cacciatore (2) (Lepre Alla Cacciatora (2))
Instructions
Cut the rabbit into pieces and wash in plenty of vinegar.
Put them in a bowl with a sprig of thyme, marjoram, one of two Sage leaves and a laurel wreath, cover with the wine.
Let marinate, covered and chilled, for at least 12 hours.
Drain the meat, put it in a pan without any seasoning and let it jump lively focus for 10 minutes.
When the pieces are dry, sprinkle the pretzels and pepateli.
Add four tablespoons of olive oil, a clove of garlic, a sprig of thyme, marjoram, one of two Sage leaves and a laurel wreath.
FRY well, add the filtered liquid marinade, bring to a boil, lower the heat, and simmer, covered, for 2 hours and a half.
Occasionally check the meat, if too dry add a little warm water.
Half an hour from the end of cooking add two tablespoons of tomato paste diluted with a little water and then thicken the sauce should be slightly thick.
Passed on the serving dish.
Accompanying wines: Gattinara DOCG, Chianti Classico Riserva DOCG "Salice Salentino Rosso Riserva" DOC ".
Ingredients and dosing for 8 persons
- 1 hare
- 1 bottle of full-bodied red wine
- 2 tablespoons of tomato paste
- 2 sprigs of thyme
- 2 sprigs of marjoram
- 4 leaves sage
- 2 leaves of laurel
- 1 clove of garlic
- 4 tablespoons of olive oil
- Abundant of wine vinegar
- Salt
- Pepper