Hare Alla Cacciatora – Hasenpfeffer, Umbrien

Carefully rinse the hare and rub dry. Clean and coarsely chop the carrots and celery stalks, remove the peel from the garlic cloves and cut them in half. Place in a suitable bowl with the meat. Add the rosemary sprig and bay leaves and pour the wine. Cover and marinate in a cold place for 24 hours. Remove the meat, rub dry and dust with the flour. Strain the marinade, have the wine and vegetables ready. Heat 6 tablespoons olive oil in a roasting pan. Sear hare heartily all around, season with salt and season with pepper, then reduce temperature. Sauté vegetables, garlic and kitchen herbs, pour red wine and clear soup. Cover roaster, braise meat at lowest temperature for 2 1/2 hours until tender. Take out hare, rosemary and bay leaf, mash sauce and season. Serve the meat in the sauce.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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