Marinate the hare in wine, onion, carrot and celery, garlic, peperoncino, juniper berries, minced herbs, whole bay leaf, and coarse salt. Let marinate for 48 hours, turning the hare in the marinade from time to time.
When it is time to prepare the salmí, heat the butter and pancetta in a pan and brown 2 minced onions. Add the hare and brown on all sides. Then add the marinade and cook over high heat until the juice has been completely absorbed and the hare is dry. Cover with water, stir and cook slowly for another 3 hours. Then take the hare out of the casserole and keep warm. Sieve the liquid into a bowl. Add some of the hot juice to temper the liquid and add this warm mixture into the sauce. Do not boil. Add salt, the pieces of lard, the grappa and the chocolate and cook until blended. Put the hare in, let sit for 5 mins, and then serve with polenta. If the sauce has to be used for pappardelle, serve the hare as a second course. |
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