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Salmì of hare - The recipe

Remove the head and the paws of the hare, open its belly, remove the offal, and clean it well. Cut the animal to pieces, and put it in a big bowl. Add 2 glasses of red wine, a big chopped onion, 1 celery, 3 carrots, a pinch of minced parsley, 2 leaves of laurel, a sprig of rosemary, sage, and thyme, salt and pepper. Blend all. Cover the bowl and let it rest. The next day, put a piece of butter and...

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