cookbooks

No. 149. Lepre In Istufato (stewed Hare) Recipe

Historical Background:
Lepre In Istufato, also known as stewed hare, is a traditional Italian dish that dates back several centuries. Hare meat has been prized for its flavors and nutritional benefits since ancient times. The process of slow cooking the meat in a stewpan allows the flavors to meld together, creating a rich and hearty dish that is perfect for special occasions or a comforting family meal.

Fun Facts:
- Hare hunting was a popular sport among Italian nobility during the Renaissance. Stewed hare was often served at lavish banquets as a symbol of wealth and luxury.
- The use of Chablis wine, a popular white wine from the Burgundy region in France, adds depth and complexity to the dish.
- Marjoram, a fragrant herb often used in Italian cuisine, enhances the aroma and flavor of the stew.
- The addition of mushrooms adds a earthy and savory element to the dish, complementing the rich flavors of the hare meat.

Now, let's get into the recipe for No. 149, Lepre In Istufato (stewed hare):

Ingredients:
- 1 hare, cleaned and cut into pieces
- 3 ounces of butter
- 1 onion, cut up
- 1 clove of garlic, with a cut across it
- 1 sprig of marjoram
- 1/4 cup of ham, cut into small pieces
- Salt, to taste
- 1 glass of Chablis wine
- 1 glass of stock (vegetable or chicken)
- 1 tablespoon of tomato sauce or 1 mashed-up tomato
- a pinch of spice (such as cinnamon, nutmeg, or allspice)
- a handful of mushrooms, sliced
- 1 can of diced tomatoes (optional, for extra flavor)

Instructions:
1. In a stewpan, melt the butter over medium heat. Add the chopped onion, garlic clove, marjoram sprig, and ham. Sauté them slightly until they become fragrant and lightly browned.
2. Add the hare pieces to the stewpan and allow them to brown on all sides. This will give the meat a rich, caramelized flavor.
3. Once the hare is browned, pour in the Chablis wine and the stock. Include the tomato sauce or mashed-up tomato, spice, and mushrooms. If desired, you can also add a can of diced tomatoes for extra flavor.
4. Remove the garlic clove from the stewpan to prevent overpowering the dish with garlic flavor. Cover the stewpan and let the ingredients simmer gently on low heat for at least an hour, stirring occasionally.
5. As the stew cooks, the flavors will meld together and the hare meat will become tender and succulent. If needed, add more stock to prevent the stew from drying out.
6. After the stew has simmered for an hour or more, taste and adjust the seasoning with salt according to your preference. The stew is ready to be served when the hare meat is tender and easily pulls apart with a fork.
7. Present the Lepre In Istufato in a large serving dish, garnishing it with fresh marjoram leaves for an attractive presentation. Serve the stew hot alongside crusty bread or a side dish of creamy polenta to soak up the delicious flavors.

Similar Recipe Dishes:
- If you enjoy game meats, you might want to try other traditional Italian dishes like Cinghiale In Umido (stewed wild boar) or Coniglio Alla Cacciatora (hunter-style rabbit).
- For a non-game alternative, you can try a similar stewed dish with beef or veal, such as Brasato al Barolo (braised beef in Barolo wine) or Osso Buco (braised veal shanks).
- If you're looking for a vegetarian option, you can substitute the hare with hearty mushrooms like portobello or shiitake and follow the same stewing process. The result will be a delicious vegetarian stew packed with savory flavors.

Remember, this recipe for Lepre In Istufato requires patience and slow cooking to fully develop its flavors. Enjoy the process of preparing this traditional Italian dish, and savor every bite of the tender and aromatic hare meat stew.

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