Lepre alla Teramana with Rosemary and Red Wine Sauce

Ingredients

• 1 hare, cut into serving pieces (about 2 kg / 4.4 lbs) 1 hare, cut into serving pieces (about 2 kg / 4.4 lbs)
• 750 ml (3 cups) red wine (such as Montepulciano d'Abruzzo) 750 ml (3 cups) red wine (such as Montepulciano d'Abruzzo)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 2 bay leaves 2 bay leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 70g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the hare pieces, red wine, minced garlic, rosemary sprigs, bay leaves, salt, and pepper. Cover and refrigerate for at least 4 hours or overnight to marinate.
2. 2.
   Remove the hare from the marinade, reserving the marinade for later use.
3. 3.
   In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the hare pieces and brown them on all sides.
4. 4.
   Pour the reserved marinade into the pot, making sure to scrape any browned bits from the bottom.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 2-3 hours, or until the hare is tender and easily pulls away from the bone.
6. 6.
   Remove the hare pieces from the pot and set aside. Increase the heat to medium-high and simmer the sauce until it thickens slightly.
7. 7.
   Return the hare to the pot and cook for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Lepre alla Teramana hot with polenta or crusty bread.

Treat your ingredients with care...

• Red wine — Choose a full-bodied red wine, such as Montepulciano d'Abruzzo, to enhance the flavors of the dish.
• Hare — If hare is not available, you can substitute it with rabbit or venison for a similar taste and texture.
• Rosemary — Use fresh rosemary sprigs for the best flavor. If you don't have fresh rosemary, you can substitute with dried rosemary, but use half the amount.

Tips & Tricks

• For a richer sauce, you can add a tablespoon of tomato paste to the pot while simmering.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Serve the Lepre alla Teramana with a sprinkle of freshly chopped parsley for added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• This dish pairs well with a robust red wine, such as Sangiovese or Barolo.

Serving advice

Serve the Lepre alla Teramana hot, with a generous ladle of the flavorful red wine sauce over the tender hare pieces. Accompany it with creamy polenta or crusty bread to soak up the delicious sauce.

Presentation advice

Garnish the dish with a sprig of fresh rosemary and a sprinkle of freshly chopped parsley for a pop of color. Serve it in a rustic clay pot or on a large platter to showcase the beautiful hare pieces and the rich red wine sauce.