In the depths of the forests, where golden leaves chase in the wind, stories of hunters and distant feasts coexist. The meat of the hare, tender and tasty, blends with the warmth of the wine, bringing with it the call of the oldest traditions. Together with vegetables and broth, each ingredient is combined in a slow cooking process that enhances every nuance, creating an authentic and wild taste experience. We’ll take care of the wine!
In a large saucepan, fry the finely chopped onion and crushed garlic in plenty of extra virgin olive oil.
Add the diced hare and cook for about 5 minutes, stirring frequently to prevent it from sticking to the bottom.
Season to taste with salt and black pepper.
When the hare is cooked, deglaze with the wine for a few minutes and add the fresh rosemary needles.
Pour the hot meat stock and tomato puree into the saucepan. Stir and cook over a medium heat for about 2 hours.
Add more hot stock if necessary to maintain the consistency of the stew and season with salt and pepper.
When cooked, leave the hare stew to rest and season with rosemary before serving.
La persistenza del Nerello Mascalese, con le sue eleganti note di rosa e ribes nero, esalta il gusto particolare dello stufato di lepre, creando un equilibrio di contrasti perfetto.
Nerello Mascalese è energico e divertente. Tra una battuta e un’altra trova sempre il modo…
