Sweet and Sour Hare

Pour the wine vinegar into a large container and dilute it with an equal volume of water. Add the roughly chopped onion and carrot, the cloves of garlic, cinnamon, thebay leaf and a few peppercorns. Stir the liquid: the marinade should be uniform and generous enough to completely cover the meat.

Thoroughly wash and skin the hare, then cut it into evenly sized pieces. Place them in the marinade, making sure they're completely submerged. Cover the container and let it rest for at least 24 hours. By this time, the meat will have absorbed the flavors, and the pungent aroma of the vinegar will be more balanced.

Drain the hare pieces from the marinade and dry them thoroughly. Remove any excess liquid from the surface, as thoroughly dried meat browns better and develops a more even color. Keep the pieces ready next to the baking pan before starting to cook the stock.

Melt it in the baking pan The battuto Of lardo with butter and extra virgin olive oil. When the sauce is hot and smooth, add the hare pieces and toss them. over high heat. Finish browning when the surface is golden brown and the bottom has taken on an intense, uniform aroma.

Sprinkle the meat with flour and toss gently, distributing it without forming lumps. Pour in half a glass of vinegar and let the strongest aroma evaporate briefly, then season with salt to tasteThe base should bind slightly, remaining fluid and homogeneous around the pieces of meat.

Pour water into the baking pan until it almost touches the surface of the meat. In a small saucepan, melt the sugar with a little water and let it caramelize; once it turns golden brown, add it to the mixture. Adjust the amount according to the intensity of the vinegar, so that the sauce achieves a distinct but not excessive sweet and sour balance.

Partially cover the baking pan and continue cooking over low heat for about three hours. Maintain a barely perceptible boil and turn the pieces when necessary, checking that the bottom doesn't dry out. If the liquid reduces too much, add more water: the meat should cook immersed in a soft, fragrant sauce.

About 30 minutes before the end of cooking, add a generous handful of golden raisins and pine nuts. Stir gently to distribute them throughout the pan and continue until the hare is tender and the sauce is thick, glossy, and well-bound. Maintain enough moisture to prevent the pan from drying out.