Jugged hare (Lepre in salmì) from Gastronomy of Italy (Revised and Expanded) (page 368) by Anna Del Conte

  • sage
  • celery
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  • EYB Comments

    Requires marinating for 24 hours and cooking for 2-4 hours. Can substitute red wine for Barbera wine; and pig liver for hare livers, hare hearts, hare lungs and hare blood.

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  • Eat Your Books

    Requires marinating for 24 hours and cooking for 2-4 hours. Can substitute red wine for Barbera wine; and pig liver for hare livers, hare hearts, hare lungs and hare blood.

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