Cut the hare in pieces and clean them in water and vinegar.
Brown them in a pan with oil, a knob of butter and chopped onion, celery,
carrot and parsley. When the pieces are lightly browned add a glass of
red wine and let it evaporate. Add tomato sauce or tomato purée
diluted in tepid water and cook the hare.
Hare was one of the most required preys, it was haunted by dogs, especially
in the nights with moon.
Text Tebaldo Lorini
Translated by Gianna Toni