Entree: Italy – Friuli-Venezia Giulia – Polenta e Lepre (Slow-braised hare stewed in wine and tomatoes, served over creamy polenta)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 35 min

Ingredients

For the hare ragù
- 1 hare, skinned and jointed, approx. 2.5 lb (1.1 kg)
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 oz (85 g) pancetta or smoked bacon, diced
- 1 medium onion, finely chopped (about 150 g)
- 1 carrot, finely chopped (about 75 g)
- 2 celery stalks, finely chopped (about 100 g)
- 3 cloves garlic, smashed (about 9 g)
- 1 1/2 cups (360 ml) dry red wine
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) strong chicken or game stock
- 1 bay leaf
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil or butter for finishing
For the polenta
- 1 1/2 cups (300 g) coarse polenta (cornmeal for polenta)
- 6 cups (1.4 L) water
- 1 1/2 tsp (9 g) salt
- 2 tbsp (30 g) butter
- 1/2 cup (40 g) grated Parmigiano-Reggiano
- Extra black pepper to finish

Instructions

1. Pat hare pieces dry and lightly dredge in 1/2 cup (60 g) flour, shaking off excess. Season with salt and pepper.
2. In a large heavy pot, heat 3 tbsp (45 ml) olive oil over medium heat. Add pancetta and cook until rendered and golden. Add hare pieces and brown on all sides; transfer browned meat to a plate.
3. In the same pot, add onion, carrot, celery, and garlic; sauté until softened and beginning to color, about 6–8 minutes.
4. Return the hare to the pot, pour in 1 1/2 cups (360 ml) red wine, and bring to a simmer to deglaze, scraping up browned bits. Cook until the wine is reduced by about half.
5. Stir in tomato paste and crushed tomatoes, add stock to nearly cover, then tuck in bay leaf, rosemary, and thyme. Bring to a gentle simmer, cover partially, and cook on low heat for 1 1/2 to 2 hours until the hare is very tender and the sauce is rich; add water or stock if it reduces too much.
6. Remove hare pieces and let cool slightly. Pull the meat from the bones into bite-sized pieces and discard large bones; return the meat to the sauce, adjust seasoning with salt and pepper, and keep warm on low.
7. Meanwhile, bring 6 cups (1.4 L) water to a boil in a heavy saucepan. Add 1 1/2 tsp (9 g) salt and gradually whisk in 1 1/2 cups (300 g) coarse polenta. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 30–40 minutes (follow polenta package directions for exact time).
8. Off the heat, stir 2 tbsp (30 g) butter and 1/2 cup (40 g) grated Parmigiano-Reggiano into the polenta until silky; season with additional salt and pepper to taste.
9. Spoon creamy polenta onto warmed plates or a platter and top with the hare ragù. Finish with a drizzle of olive oil or a small pat of butter and extra grated Parmigiano-Reggiano if desired.