Ingredients

Servings 4

• 2 lb hare
• 4 cups red wine
• 1 ¾ oz pine nuts
• 3 oz raisins
• 1 clove
• 1 pinch cinnamon
• ½ lemon, (skin)
• 3 tablespoons sugar
• 1 oz butter
• 3 ½ tablespoons extra virgin olive oil
• 4 cups broth
• ¾ oz all-purpose flour
• 1 onion

Preparation

40 minutes preparation + 2 hours cooking

Carefully clean the hare and marinate all the giblets for 4 hours in a bottle of red wine, a handful of pine nuts, some well-cleaned raisins, a teaspoon of ground cinnamon, the chopped zest of half a lemon and three spoonfuls of sugar. Cut the hare into regular-sized pieces, and put into a pan containing equal parts of butter and lard (in abundance), a chopped onion, salt and pepper. When the onion has become golden, sprinkle on a tablespoon of flour and add the innards with their marinade. Cook the hare very slowly, adding stock from time to time.