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Tuscan Hare

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TasunkaWitko View Drop Down
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    Posted: 04 May 2011 at 13:27

Tuscan Hare

The Tuscany region is found near the top-front of “the boot” in the northwestern portion of Italy. Due to geography, Tuscan cooking reflects certain French influences and is characterized by simple country meals, intense flavors, sauce reductions and wine. Many restaurants in Tuscany serve hare sauce over pasta or polenta during hunting season.
From The Hunting and Fishing Library:
·  1 hare, cut up
·  3 stalks celery, cut into 2-inch pieces
·  3 carrots, cut into 2-inch pieces
·  1/2 tsp. dried rosemary leaves
·  1 bay leaf
·  10 whole black peppercorns
·  2 Tbsp. red wine vinegar
·  3 cups dry red wine
·  2 cups water
·  1/3 cup olive oil
·  1 large onion, chopped
·  2 cloves garlic, minced
·  1 16-oz. can whole tomatoes, undrained
·  1/4 cup tomato paste
·  2 tsp. salt
·  Hot cooked linguini or polenta
·  Grated Parmesan cheese
In Dutch oven, combine hare pieces, celery, carrots, rosemary, bay leaf, peppercorns, vinegar, wine and water. Heat to boiling. Reduce heat; cover. Simmer for 45 minutes. Remove cover. Cook over medium heat for 1-1/2 hours longer. Remove hare pieces; set aside to cool slightly. Strain cooking liquid into 2-cup measure; discard vegetables. If there is more than 1 cup cooking liquid, boil in medium saucepan until reduced to 1 cup. If there is less than 1 cup cooking liquid, add water to equal 1 cup. Set cooking liquid aside. Remove hare meat from bones; discard bones. Shred meat coarsely with fingers.

In Dutch oven, heat oil over medium heat. Add shredded meat. Cook, stirring frequently, until meat begins to brown, about 5 minutes. Scrape browned bits from bottom of pan. Add reserved cooking liquid, tomatoes and juice, tomato paste and salt. Heat to boiling. Reduce heat to medium. Cook until moderately thick, 30-45 minutes, stirring occasionally. Serve sauce over hot linguini or polenta; sprinkle with grated Parmesan cheese.

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