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Stewed hare

Difficulty: Medium Doses: for 4 people

1 hare weighing approximately 1 kg and 500 g already cleaned (let the butcher give you its offal),

2 glasses of white wine,

2 glasses of vinegar,

1 coast of celery,

2 leaves of laurel,

some berry of juniper,

a few cloves,

50 g of butter,

2 tablespoons extra virgin olive oil,

1 sprig of rosemary,

4 leaves of sage,

3 cloves of garlic,

2 onions,




For the sauce:

4 anchovies,

4 slices of bacon,

1 clove of garlic,

30 g of butter,

the juice of half a lemon.


The game was prepared "with relentless aesthetics and alchemy", writes Enzo Bettiza recalling in "Exile" his childhood in Split: one of the favorite delicacies was the Dalmatian black hare, with lard and cloves, immersed in an infusion of wine, aromatic vinegar, capers, anchovies and cooked in small pieces with a patient job.

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