Hare & Wet "Polenta"
By: patiba
Published: Wednesday, February 2, 2011 - 12:31am

Ingredients




A hare
tomatoes,
tomato sauce
garlic,
EVO oil,
lard,
red wine to taste,
rosemary
salt& pepper
For the aging
taste wine
Laurel
cloves of garlic,
juniper berries
rosemary
salt& pepper
For" Polenta"
1 liter water,
300 gms.of maize flour,
salt

Preparation

1 Ageing 2 Cut the hare into pieces, put the pieces in tanning in the wine with cloves of garlic, juniper berries, bay leaves, rosemary, salt, pepper and red wine to cover meat. 3 Allow the rabbit in the marinade about 12 hours, stirring occasionally. 4 Cooking 5 Put in a saucepan with three tablespoons of olive extrv. oil, bacon, rosemary, pepper and garlic. 6 Add the pieces of hare and the rock salt to ensure that its water comes out, draining as it comes out, until the meat is dry. 7 At this point, the hare is ready to be cooked as you like. 8 Fry the pieces of hare until they made a beautiful golden color. 9 Add wine from the marinade and let it evaporate. 10 Add the tomatoes, tomato sauce and broth when required. and cook for about two hours. Stir occasionally. 11 Place the rabbit in the pot and pour over the sauce. 12 Serve hot with polenta. 13 To prepare the Polenta 14 Bring to boil water in a copper pot or a pan preferably steel-bottomed. When the water is to boil add salt. 15 Do drop in the flour, stirring vigorously with a whisk. Do this quickly because this is where you can form lumps. 16 Let cook the polenta over medium heat, stirring with a wooden spoon. 17 When cooked (35/40 minutes) turn the heat and stir vigorously for 3-4 minutes. 18 Remove from heat and dish out the polenta onto a hot serving plate.

About


Accompany this dish with Red wine, firm and full-bodied:
Barbaresco, Barolo, Sangiovese, Merlot, Barbera, Chianti Classico,
Montepulciano d'Abruzzo, Morellino di Scansano, Nero d'Avola