Mantuan-style Hare with Lentils

Ingredients

In the original Spanish dish, the hare is typically prepared with a tomato-based sauce and served with rice. However, in this Mantuan adaptation, the hare is marinated in a blend of herbs and slow-cooked to perfection. Lentils, a staple in Mantuan cuisine, are added to create a heartier and more comforting dish. The use of local Mantuan ingredients like butter and Parmigiano-Reggiano cheese adds a unique flavor profile to the recipe. We alse have the original recipe for Liebre con lentejas, so you can check it out.

• 1 hare, cut into pieces (1.5 kg / 3.3 lbs) 1 hare, cut into pieces (1.5 kg / 3.3 lbs)
• 200g (7 oz) lentils 200g (7 oz) lentils
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 tablespoons butter 4 tablespoons butter
• 100g (3.5 oz) Parmigiano-Reggiano cheese, grated 100g (3.5 oz) Parmigiano-Reggiano cheese, grated
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 4g)
• Protein: 40g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the hare pieces with the chopped onions, minced garlic, rosemary, thyme, bay leaf, salt, and pepper. Cover and let marinate in the refrigerator for at least 4 hours or overnight.
2. 2.
   Rinse the lentils under cold water and drain.
3. 3.
   In a large pot, melt the butter over medium heat. Add the diced carrots and celery and cook until they begin to soften.
4. 4.
   Add the marinated hare pieces to the pot and cook until browned on all sides.
5. 5.
   Add the lentils to the pot and pour in enough water to cover the ingredients. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the hare is tender and the lentils are cooked.
6. 6.
   Remove the bay leaf and herb sprigs from the pot. Stir in the grated Parmigiano-Reggiano cheese until melted and well combined.
7. 7.
   Adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Mantuan-style Hare with Lentils hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Hare — Since hare meat can be quite gamey, marinating it for several hours or overnight helps to mellow the flavor and tenderize the meat.
• Lentils — Be sure to rinse the lentils thoroughly before cooking to remove any impurities. Cooking them until they are creamy yet still retain their shape will provide the best texture for the dish.
• Parmigiano-Reggiano cheese — Use freshly grated Parmigiano-Reggiano cheese for the best flavor and texture.

Tips & Tricks

• If hare is not readily available, you can substitute it with rabbit for a similar flavor profile.
• For a richer flavor, you can add a splash of red wine to the pot while cooking.
• Serve the dish with crusty bread to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• This dish pairs well with a side of roasted root vegetables or creamy polenta.

Serving advice

Serve the Mantuan-style Hare with Lentils as a main course, accompanied by a side of roasted root vegetables or creamy polenta. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Present the dish by arranging the tender hare pieces on a bed of lentils, with the Parmigiano-Reggiano cheese melted and sprinkled on top. Garnish with a sprig of fresh rosemary or thyme for an elegant touch.