Cardoso is a town in the overlooking Versilia, the Tuscan coastal plain north of Pisa. The recipe calls for hare, but will also work well with other furred game that requires marinating to draw out the gaminess, for example wild boar, or venison.
Prep Time: 45 minutes
Cook Time: 3 hours
Ingredients:
- See Below
Preparation:
Prepare the marinade by combining 2 glasses of Tuscan red wine (Chianti will work fine, as will any flavorful local red wine), a half glass of first-rate red wine vinegar, salt, pepper, parsley, fresh thyme, bay leaf, 2 onions and 2 carrots, chopped, a half glass of olive oil, and 2 cloves. If possible, use peporino (a peppery variety of thyme) rather than regular thyme.
Chop the hare into pieces, discarding its feet and head, and marinate it for at least 24 hours, though 48 would be better, turning the meat at least 3 times daily. Come time to cook the meat, pat the pieces dry, reserving the marinade. Heat 2 ounces (50 g) of lard and 2 thick slices of pancetta, diced; when the fat begins to crackle add the hare and cook, turning the pieces, until they are well browned. Remove them and keep them warm. Sift a tablespoon of flour into the pan drippings and cook, stirring, then slowly whisk in the marinade, and finally return the hare to the pot. Cover and simmer over a very low flame for three hours, stirring often, and adding more water if need be.
While the meat is cooking, roast several slices of day-old bread and line a serving dish with them. Spoon the meat over the bread, the sauce over the meat, and serve, with the same wine used to marinate the meat.
Chop the hare into pieces, discarding its feet and head, and marinate it for at least 24 hours, though 48 would be better, turning the meat at least 3 times daily. Come time to cook the meat, pat the pieces dry, reserving the marinade. Heat 2 ounces (50 g) of lard and 2 thick slices of pancetta, diced; when the fat begins to crackle add the hare and cook, turning the pieces, until they are well browned. Remove them and keep them warm. Sift a tablespoon of flour into the pan drippings and cook, stirring, then slowly whisk in the marinade, and finally return the hare to the pot. Cover and simmer over a very low flame for three hours, stirring often, and adding more water if need be.
While the meat is cooking, roast several slices of day-old bread and line a serving dish with them. Spoon the meat over the bread, the sauce over the meat, and serve, with the same wine used to marinate the meat.
