The hare in salmì is a flavorful and very tasty game main course. If you like game, this is a dish for you, not too complicated, but requires a little patience, as the hare needs to marinate with red wine, herbs, and spices for 12 hours in the fridge, then it is slowly cooked. This succulent dish should be served with polenta or fresh bread.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 6-8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 qt red wine
- 2 carrots
- 1 stalk celery
- 1 onion
- 2 leaves bay leaves
- 2 cloves
- 2 cinnamon sticks
- 4 berries juniper
- to taste black peppercorns
- 1 sprig rosemary
- 1 sprig thyme
- 1 1/2 lemon (zest)
- 1 hare (including liver)
- 6 tbsps extra virgin olive oil
- 1 carrot
- 1 stalk celery
- 1 1/2 onion
- 1 leaf bay leaf
- 1 clove garlic
- to taste salt
- to taste pepper
- 1 slice lard (or guanciale)
Tools
- 1 Pan
- 1 Knife
- 1 Bowl
Procedure
Debone the hare or cut it into pieces leaving the bones.
Clean the vegetables and chop them roughly.
Place the vegetables, meat, and spices in a large container.
Add the wine and let it marinate overnight in the fridge.
Chop the lard with a knife until it becomes creamy with the garlic.
Add it to a pan with the oil and livers.
Chop the carrot with the celery and onion.
Add the sauté and put it on the heat.
Cook for a couple of minutes and add the meat drained from the marinade.
Adjust with salt and pepper.
Cook for about 1 hour.
If necessary, add some ladles of hot water or vegetable broth.
Serve hot with polenta or bread.
Tips
It keeps for 3 days in the fridge.
It keeps for 3 days in the fridge.
It keeps for 3 days in the fridge.
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