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1
Cut the hare into pieces, put the pieces in tanning in the wine with cloves of garlic, juniper berries, bay leaves, rosemary, salt, pepper and red wine to cover meat.
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2
Allow the rabbit in the marinade about 12 hours, stirring occasionally.
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3
Cooking
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4
Put in a saucepan with three tablespoons of olive extrv. oil, bacon, rosemary, pepper and garlic.
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5
Add the pieces of hare and the rock salt to ensure that its water comes out, draining as it comes out, until the meat is dry.
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6
At this point, the hare is ready to be cooked as you like.
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7
Fry the pieces of hare until they made a beautiful golden color.
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8
Add wine from the marinade and let it evaporate.
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9
Add the tomatoes, tomato sauce and broth when required. and cook for about two hours. Stir occasionally.
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10
Place the rabbit in the pot and pour over the sauce.
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11
Serve hot with polenta.
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12
To prepare the Polenta
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13
Bring to boil water in a copper pot or a pan preferably steel-bottomed. When the water is to boil add salt.
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14
Do drop in the flour, stirring vigorously with a whisk. Do this quickly because this is where you can form lumps.
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15
Let cook the polenta over medium heat, stirring with a wooden spoon.
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16
When cooked (35/40 minutes) turn the heat and stir vigorously for 3-4 minutes.
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17
Remove from heat and dish out the polenta onto a hot serving plate.
