Two sprigs of marjoram
One rosemary sprig
Two celery stalks
One pinch cinnamon
clove of garlic, finely chopped
Three sprigs, parsley
Two bottles of good red wine
Five juniper berries
Four tbs. lard
Two bay leaves
Four tbs. butter
How to make Lepre Al Vino Rosso:
Hang the hare, unskinned, by the back legs in a dark place for three days. Skin it, clean it and cut it into small chunks. Put the pieces of hare into a large pot with an onion, a carrot, the celery chopped into pieces, parsley, rosemary, bay, cloves, juniper berries, cinnamon, and marjoram. Add enough wine to cover the hare completely and let marinate for at least 12 hours.
Pound the lard; put into a large pan with the butter and brown with a finely sliced onion. Remove the hare from the marinade and keep the liver aside—Pat dry and brown with the soffritto on medium heat for 20 min. Add 2 cups filtered marinade liquid and cook the Lepre al vino Rosso for a couple of hours on low heat, adding more filtered marinade occasionally.
When the hare is nearly tender, saute the hare’s liver, chop finely, then mix in with finely chopped garlic. Add the liver mixture to the hare and simmer for another 10 min. Serve the lepre al vino rosso with polenta.
Regional recipe from Abruzzo and Piedmont