Hare in Valpolicella DOC


  • 1 hare;
  •     1 liter of Valpolicella DOC;
  •     4 onions;
  •     100 grams of lard;
  •     chili powder;
  •     3 tablespoons of flour;
  •     1 cup of broth;
  •     1 glass of Veneto DOP Extra Virgin Olive Oil;
  • salt




Preparation time

2 hours


Clean the hare, wash it in cold water, dry it and divide it into pieces. Peel, cut the onions into slices and brown them in the oil and the minced lard. Add the hare dipped in flour to the sautéed mixture and blanch for 10 minutes. Season with salt and pepper. Sprinkle with Valpolicella DOC, cook over low heat with the pan covered for 2 hours. If necessary, add the hot broth. Pass the onion through a vegetable mill, season with salt and serve with polenta or mashed potatoes.

Credit: https://www.veronasera.it/cucina/ricetta-tradizione-leoro-lepre-valpolicella.html

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