The trigger for this recipe is the typically northern Italian way of braising hare (lepre) in salmi. They put a hare into a wine marinade with onions, celery, juniper berries and and rosemary, to soften the flavour of the strong-tasting meat as well as tenderising it. Then the important thing is to let the hare cook very slowly.
September 16 2017
Hare meat is darker and gamier than rabbit and so makes a delicious and hearty pie topped with creamy mashed potato rather than pastry. Serve it with autumnal corn on the cob.
This quick but surprisingly filling dish highlights the delicate flavour of the hare meat which is darker and gamier than rabbit with a distinctive flavour more akin to venison.