Hare in Concia

Wash and skin the hare thoroughly, then divide it into even pieces. Store the liver, heart, and coratella: they will be minced and added during cooking. Dry the meat thoroughly before proceeding, as a moist surface hinders browning and prevents even browning.

Pour the red wine into a large bowl and add the roughly chopped onion, carrot and garlic, along with the cinnamon,bay leaf and peppercorns. If you prefer a less intense flavor, add a little water. The marinade should be fragrant and liquid enough to coat the meat.

Submerge the hare pieces in the marinade, cover them, and let them rest for 24-48 hours. Turn them at least once during this time, so the wine and herbs infuse the meat evenly. When finished, the surface should be well-fragranced and the meat should be completely soaked in the marinade.

Melt in one baking pan The battuto Of lardo with butter and extra virgin olive oil. Drain the hare pieces, pat them dry, and place them in the hot sauce. Brown them on each side over high heat, turning them when the surface is golden brown and there are no more moist spots.

Finely chop the liver, heart and coratella, then add them to the baking pan along with the blended vegetables and herbs from the marinade. Stir and brown for a few minutes, turning the meat occasionally. The mixture it will have to intensify the aroma and take on a more uniform and slightly creamy consistency.

Season with salt to taste and pour in the marinade wine. Dissolve a tablespoon of flour in a glass of water, then incorporate it into the baking pan Stirring to avoid lumps, bring the mixture to a gentle boil: the flour will begin to thicken the liquid, creating a smooth, fluid sauce.

Continue cooking over low heat for at least three hours, checking the sauce periodically. If the sauce thickens too much before the meat is tender, add a little water at a time. The hare is ready when the meat is tender and the sauce is thick, fragrant, and well-bonded.

At the end of cooking, raise the heat and let the sauce reduce for a few minutes, stirring carefully. Stop when the sauce coats the meat without becoming watery. Serve the cured hare piping hot, accompanied by the classic polenta yellow of Storo.