Lepre in Salmi with a Twist

Ingredients

• 2 pounds (900g) hare meat, cut into pieces 2 pounds (900g) hare meat, cut into pieces
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1/4 cup (60ml) balsamic vinegar 1/4 cup (60ml) balsamic vinegar
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 sprig rosemary 1 sprig rosemary
• 1 sprig thyme 1 sprig thyme
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 50g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the hare meat, red wine, and balsamic vinegar. Let it marinate for at least 2 hours or overnight in the refrigerator.
2. 2.
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened and lightly browned.
3. 3.
   Remove the hare meat from the marinade, reserving the liquid. Pat the meat dry with paper towels and season with salt and pepper.
4. 4.
   Push the vegetables to one side of the pot and add the hare meat. Brown the meat on all sides.
5. 5.
   Pour in the reserved marinade, chicken or vegetable broth, and diced tomatoes. Add the bay leaves, rosemary, and thyme. Stir well to combine.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 2-3 hours, or until the hare meat is tender and easily pulls apart with a fork.
7. 7.
   Remove the bay leaves, rosemary, and thyme sprigs. Taste and adjust the seasoning if needed.
8. 8.
   Serve the Lepre in Salmi hot, garnished with fresh parsley. It pairs wonderfully with polenta or crusty bread.

Treat your ingredients with care...

• Hare meat — Ensure that the hare meat is properly marinated to tenderize it and remove any gamey taste. If hare meat is not available, you can substitute it with rabbit meat for a similar flavor profile.

Tips & Tricks

• For a richer flavor, marinate the hare meat overnight.
• If you prefer a thicker sauce, you can remove the meat from the pot once it's cooked and simmer the sauce on medium heat until it reaches the desired consistency.
• Serve the Lepre in Salmi with a side of creamy polenta or roasted potatoes for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• If you can't find hare meat, you can substitute it with venison or even beef for a different twist.

Serving advice

Serve the Lepre in Salmi in shallow bowls, allowing the rich sauce to surround the tender pieces of meat. Garnish with fresh parsley for a pop of color and freshness. Accompany it with a side of creamy polenta or crusty bread to soak up the flavorful sauce.

Presentation advice

To elevate the presentation of Lepre in Salmi, arrange the tender pieces of hare meat on a bed of creamy polenta. Drizzle some of the sauce over the meat and garnish with a sprig of fresh rosemary. Serve it with a side of roasted vegetables for a visually appealing and delicious meal.