(Hare with polenta - Our recipe)

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1 hare, cut into pieces
5 young fresh onions, finely chopped
3 carrots, finely chopped
2 sticks of celery, finely chopped
4 tablespoons dried chives
1 bunch fresh chives, chopped
4 tablespoons dried parsley
2 tablespoons dried sage
2 teaspoons dried bay leaves
Cinnamon in a piece
3 cloves
400 g (14 oz) can chopped tomatoes
200 g (7 oz) bacon, cubed
2 l (72 fl oz – 9C) red wine
8 tablespoons extra virgin olive oil
Precooked cornmeal for polenta
Salt

Time:
preparation: 20 minutes
........ plus marinating time
........ cooking: at least 1 hour
Difficulty:
Medium difficulty recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Let the hare marinate overnight in 1 l (36 fl oz – 4 ½ C) red wine in which you have to add the fresh chives, cinnamon and cloves (if you don’t find fresh chives, you can use 4 tablespoons of dried chives). The meat must be well covered with the wine.
The day after drain the pieces of hare and pat them dry with absorbent kitchen paper. Put the olive oil, bacon and hare pieces in a pan. Fry lightly the meat on both sides for some minutes; then add the remaining wine, all the chopped vegetables, all the aromatic herbs and chopped tomatoes. Season to taste with salt and bring to the boil. At this point lower the flame and keep on cooking, half-covered, turning the hare pieces the other way now and then, until the meat is tender and the cooking juice is retired. Add some hot vegetable stock only if necessary.
Prepare the polenta and serve it hot, well covered with the meat and its juice.