Italian Hare Wine Stew (Lepre in Salmi)

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A classic northern Italian hunter's dish in which hare is marinated overnight in spiced red wine, then slowly braised with pancetta, aromatic vegetables, and stock until the meat is deeply tender and the sauce rich, dark, and perfumed with juniper and bay. Traditionally served with crusty bread or soft polenta to soak up every drop of the glossy, wine-reduced sauce.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 5 gSugar
• 48 gProtein
• 720 mgSodium
• 850 mgPotassium
• 80 mgCalcium
• 6 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the hare and marinade

• 1 whole hare (about 2.5 kg), jointed into 8 serving pieces
• 750 ml full-bodied dry red wine, such as Barolo or Barbera
• 1 large onion, thinly sliced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 2 bay leaves, 2 rosemary sprigs, 4 thyme sprigs, 1 tsp juniper berries, 4 whole cloves, and 1 tsp black peppercorns
• 2 tbsp red wine vinegar

For braising

• 80 g pancetta, diced
• 3 tbsp olive oil, plus more as needed
• 3 tbsp all-purpose flour
• 2 tbsp double-concentrated tomato paste
• 1 small onion, finely diced
• 500 ml game or beef stock
• 1 tsp fine sea salt, plus more to taste

To finish and serve

• 1 tbsp red wine vinegar
• A pinch of freshly grated nutmeg
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Freshly cracked black pepper, to taste
• Crusty country bread or soft buttered polenta, for serving

Directions

1. Pat the hare pieces dry and place in a non-reactive bowl or deep dish. Combine the wine, sliced onion, carrots, celery, garlic, herbs, spices, and vinegar; pour over the hare, cover, and marinate in the refrigerator for 24 to 36 hours, turning the pieces once or twice.
2. Lift the hare from the marinade and pat very dry with paper towels. Strain the marinade through a fine sieve, keeping the liquid and the vegetables separate; discard only the hard spices and herb stems.
3. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the pancetta and cook until the fat renders and the lardons are crisp, about 5 minutes. Remove with a slotted spoon and set aside.
4. Lightly dredge the hare pieces in flour, shaking off the excess. Add the remaining 2 tablespoons of oil to the pot and brown the hare in batches over medium-high heat, turning carefully, until deep golden on all sides, about 8 minutes per batch. Transfer to a plate.
5. Lower the heat to medium. Add the diced onion and the reserved strained vegetables from the marinade to the pot and cook, stirring, until softened and lightly caramelized, 7 to 8 minutes. Stir in the tomato paste and cook 2 minutes until it turns brick-red and fragrant.
6. Pour in the reserved marinade liquid, scraping up any browned bits, and bring to a vigorous boil. Reduce the liquid by about one-third, about 10 minutes. Add the stock, the browned hare with any collected juices, the reserved pancetta, and the salt.
7. Partially cover and simmer very gently over low heat, turning the hare occasionally, until the meat is fork-tender and pulling from the bone, 90 to 120 minutes. Skim excess fat and foam from the surface as needed.
8. Carefully lift the hare pieces out. If the sauce looks thin, simmer it uncovered for a few minutes to thicken; if you prefer a silky texture, strain it. Stir in the vinegar and nutmeg, taste, and adjust seasoning with salt and pepper.
9. Return the hare to the sauce, sprinkle with chopped parsley, and serve hot with hunks of crusty bread or a generous mound of soft polenta to catch every drop.

Cook’s Notes

• Marinating for at least 24 hours is essential: it both tenderizes the lean hare and builds the dish's signature deep, spiced flavor.
• Use a dry, tannic red such as Barolo, Barbaresco, or aged Barbera; sweet or overly fruity wines will throw off the balance.
• If hare is unavailable, wild rabbit is the closest substitute, though domestic rabbit cooks in roughly half the time.
• Make the stew a day ahead: the flavors deepen overnight, the sauce thickens naturally, and the meat becomes even more tender on rewarming.
• The final splash of vinegar is a traditional Piedmontese finish that brightens the rich, wine-laden sauce without making it taste sour.

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