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 some oil in a big casserole, and brown the hare pieces (remove the liver). In another casserole, boil the vegetables and the livers for about 15 minutes. After that, sift the vegetables, pressing with a glass, in order to have a dense and creamy vegetable sauce. Add the sauce to the hare. Cook for one hour and serve directly.
From “Le ricette della nonna” (Grandma’s recipes), collection of recipes from Ticino, edited by Noride Beretta-Varenna and Giovanna Sciaroni-Moretti, Dadò Locarno Editions.