Steps Hare in Salmì

• The marinating phase is essential to soften the fibers of the game and balance the intense ‘wild’ flavor. Here’s how to proceed:
  1. Prepare the aromatic mix
  Start by cleaning and cutting the vegetables for the salmì (usually celery, carrot and onion). Put them in a large bowl and add the aromatic herbs: marjoram, fresh thyme and a pinch of salt.
  Chef’s tip: Cut the vegetables into small dice (mirepoix) to maximize the release of flavors during the rest.
  2. Marinade in wine
  Take the cleaned hare cut into pieces and add it to the bowl with the vegetables. Pour the red wine (a full-bodied wine such as Barolo, Nebbiolo or Aglianico is recommended) until all ingredients are completely covered.
  3. Rest in the refrigerator
  To avoid oxidation of the meat and aromas, seal the container with plastic wrap directly on the surface. Place in the refrigerator and let marinate for 24 hours.
  Note: During this time, stir the mixture 2-3 times to even out the flavors. If you notice vegetable pieces that are too large, chop them further to promote an even sauce during cooking.

  

• Cooking the Hare: the secret for tender, flavorful meat
  After 24 hours of marinating, it’s time to go to the stove. Follow these steps to get a creamy base and meat that falls from the bone.
  1. Prepare the aromatic base
  Drain the pieces of hare and the vegetables, but do not discard the marinade wine: it will be essential for cooking. Purée the marinated vegetables with an immersion blender, adding one or two tablespoons of the reserved wine, until you obtain a smooth, homogeneous vegetable cream.
  2. Browning and flavor boost
  To make the meat less dry and more flavorful, wrap each piece of hare with the slices of pancetta. In a large pan (preferably cast iron or earthenware), heat a splash of extra virgin olive oil. Pour in the vegetable cream and let it sauté lightly, then add the hare. Brown over high heat until well golden on all sides: this step seals the juices inside the meat.
  3. Deglaze and simmer slowly
  When the meat is well sealed, pour in all the remaining wine from the marinade. Bring to a boil over high heat to evaporate the alcohol, then cover with a lid and lower the heat to the minimum.
  The trick for salmì: The hare must cook slowly. Once the wine has reduced, add some hot broth (vegetable or meat) little by little.
  4. Final cooking and serving
  Continue cooking for about 1 hour (or until the meat is very tender), adding more broth if the sauce dries out too much. At the end of cooking, turn off the heat and let rest a few minutes. Serve your hare in salmì generously glazed with its thick, aromatic sauce.

  

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  🍷 Chef’s notes and recommended pairings
  The hare in salmì is more than a simple recipe: it is a peasant cooking ritual that requires patience, but it rewards with a gastronomic experience from another era. The combination of long marination and slow cooking transforms a tough meat into a refined, succulent main course.
  Which wine to pair?
  To stand up to the richness of the salmì and the aromatic note of the cooking wine, choose a full-bodied, structured red wine. I suggest staying with Italian territory, choosing among:
  Barolo or Nebbiolo (Piedmont)
  Brunello di Montalcino or a Chianti Classico Riserva (Tuscany)
  Amarone della Valpolicella (Veneto)
  Aglianico del Vulture (Basilicata)
  The ideal side dish
  No hare in salmì is complete without a worthy companion. The golden tip? Serve it with hot taragna polenta or a silky mashed potato to soak up all the delicious cooking sauce.
  
  ✨ Your turn!
  Have you ever cooked game at home? What’s your secret for a perfect marinade? Write it in the comments below! If you liked the recipe, don’t forget to share it on social and tag me in your creations. Enjoy your meal!

  

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