#26 of Italian forgotten classic: Sella di Lepre

#26 of Italian Forgotten Classics: Sella di Lepre (Northern Italy)
Ingredients (Serves 2):
• 1 saddle of hare (sella di lepre), cleaned and trimmed• Salt and black pepper• Olive oil, as needed• 1 garlic clove (optional)• A few sprigs of rosemary or thyme• 1 tbsp butter, for searing• 1 tsp lard (optional, for the pan)• 80 ml red wine (about ⅓ cup)• 250 ml hare stock (1 cup)• 1–2 tsp flour (to thicken sauce)• Optional: a shaving of dark chocolate to enrich the sauce
For the potato purée:• 400 g starchy potatoes (peeled)• 50 g butter• 80–100 ml whole milk or cream• Salt to taste
For the stock (prepare ahead):• Hare bones• 1 onion, 1 carrot, 1 celery stalk• Garlic, rosemary, bay leaf, peppercorns• Water to cover — simmer for 4 hours, strain
Instructions:
1. Boil the peeled potatoes in salted water until soft. Drain and mash.
2. While still warm, mix with butter and enough milk to make a smooth, silky mash. Set aside.
3. Season the hare saddle with salt, pepper, and a small drizzle of olive oil.
4. Heat a pan with a touch of lard or olive oil. Sear the saddle for about 1 minute per side, depending on thickness.
5. Add garlic, herbs, and a knob of butter. Baste the meat with the melted butter and aromatics for 1 more minute, then remove from pan and rest.
6. Deglaze the pan with red wine. Add the hare stock and reduce slightly.
7. Sprinkle in the flour gradually, whisking until the sauce becomes smooth — not too thick, not too loose.
8. (Optional) Add a shaving of dark chocolate for depth.
9. Slice the hare saddle and serve with the potato purée. Spoon the sauce on top.
#selladilepre #italianforgottenclassics #wildgameitaly #northernitalianfood #cacciagourmet #lepreinpadella #italiandishesyounevertried