#30 of Italian Forgotten Classics: Salmì di Lepre (Center/north Italy)
Ingredients (Serves 8)
For the marinade:• 1 wild hare (about 1.5–2 kg), deboned and cut into serving pieces• 1 liter robust red wine (Chianti, Barbera, etc.)• 2 carrots, chopped• 2 celery stalks, chopped• 1 onion, sliced• 2 garlic cloves• 4 juniper berries• 3–4 bay leaves• A few sprigs of rosemary• 4–5 whole black peppercorns
For the stew:• Olive oil or lard, for browning• 50 g butter• All the wine from the marinade• 2–3 anchovy fillets (optional, traditional in Tuscany)• Salt and black pepper, to taste• Optional: 1 square dark chocolate (classic Umbrian twist)• 500 ml meat stock (hare stock if possible)
Instructions:
1. Marinate the hare pieces for 24 hours with all the vegetables, herbs, spices, and enough red wine to fully cover.
2. Remove the hare from the marinade, pat dry, and strain the wine — reserve both wine and vegetables separately.
3. In a heavy pot, heat lard or olive oil. Brown the hare pieces on both sides, then remove and set aside.
4. Finely chop the marinade vegetables and brown them in the same pot.
5. Return the hare to the pot, add the reserved wine, anchovies, salt, pepper, and (optional) chocolate.
6. Cover and braise gently for about 5 hours, keeping the heat low.
7. Let the stew cool enough to handle, then shred the meat by hand, discarding bones and sinew.
8. Add the butter and stock, and cook for 1 more hour until the sauce reaches your preferred thickness.
9. Serve hot over soft polenta, letting the sauce soak in.
#salmi #salmiLepre #italianforgottenclassics #gamecookingitaly #cacciagourmet #umbriafood #tuscanrecipes #italiandishesyounevertried
22 Comments
I love how every culture collectively agrees on the cooking method of “boil that pot for a couple hours”.
I’m ngl saying source the meat is wild mf you can be the source
I know I'm Italian when I can literally experience the pleasure of a good meal just WATCHING someone else enjoy 😀
polentoni
Juniper eh? I wonder if Vilod is still making that mead with juniper berries mixed in
Looks delicious!
I just discovered italians make the worst dishes, I was eating and I gagged seeing this
As a Mexican, the chocolate made me smile.
Italian mole🤞🏽
Nasty
Yup I made a hare ragout several times, its delicious… simiilar marinade works for all game meat.
CEO of paragoge
It looks like french cuisine.
Ew
Beat cuisine in the world. Most approachable and prioritise quality and flavour over anything else.
To be honest it doesn't look appetizing…
Bellissimo video e bellissima ricetta però ti segnalo che è un falso l uso di vino o spezie per nascondere “l’andato a male” uno perché non riesci a nasconderlo, due perché chi aveva un cuoco a preparare queste ricette era di base straricco e aveva un bel gruppo di cacciatori che portava carne fresca ogniqualvolta lo desiderasse. Complimenti per il canale e per i bellissimi video! ❤
Wtf did i just watch
Does it have to be rabbit or can you replace it with other type of protein?
Once I had a bizarre meat roll with a tongue in the middle – it was in Schio. I have no idea what it is called though.
Using spices to mask rotting meat is false, if you could afford spices, you could afford fresh meat
Again, spices weren’t used to camuflage odors, they were used by rich classes just for pleasure. Getting your hands on the spices was hard, some people, depending of the era, wasn’t interested or just underrated, others desired them. In any way, people knew better than just put safron to the meat when rotting, they most probably threw it or gave it to animals.