Hare Stew
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- hare
- onion
- cloves garlic
- celery
- rosemary
- butter
- spoonfuls oil
- prosciutto
- glass white wine or marsala
- mushrooms
- tomato sauce or paste
Instructions
- Cut half a hare into pieces; chop a battuto of onion, garlic, celery, and rosemary.
- Fry the battuto for five minutes in butter, oil, and prosciutto strips, then add the hare and season with salt, pepper, and spices.
- Brown, moisten with white wine or marsala, add mushrooms, and finish cooking with broth and tomato; adjust with a little butter before serving.