Hare with garlic and rosemary, served with bruschetta
You will need
1 hare, chopped into medium-sized chunks, including liver, kidneys and ribs
Salt and freshly ground black pepper
Plain flour, for dusting
150ml extra virgin olive oil
1 garlic head, cloves separated and left whole
A bunch of rosemary sprigs
150ml white wine
For the bruschetta:
A few slices of good country bread
Garlic cloves
Extra virgin olive oil, for drizzling
Method
1. Season the hare chunks with salt and pepper and dust with plain flour.
2. In a large, heavy-based frying pan, heat the oil. When hot, add the hare and seal well on all sides until golden-brown and quite crisp.
3. Reduce the heat to low, add the garlic and rosemary, cover with a lid and cook for 45 minutes until tender, turning the meat from time to time. Raise the heat to high, remove the lid, add the wine and allow the liquid to evaporate. Remove from the heat.
4.To make the bruschetta, toast some slices of country bread, immediately rub with garlic and drizzle with some of the oil. Serve the hare accompanied by the bruschetta.
Recipe: Two Greedy Italian Eat Italy by Antonio Carluccio and Gennaro Contaldo (Quadrille)
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