Monday, April 13, 2015



3.3 pounds hare into portions
2.2 pounds onion stew
⅔ cup. olive oil
3 cloves garlic
1 pound chopped tomatoes
1 tbsp tomato paste
1 carrot, grated
2 bay leaves
1 sprig rosemary
½ cup. vinegar
1 cup. wine


Marinate the hare in a basin of water, ½ cup vinegar and rosemary for at least one night. The next day, drain well and wipe with paper towels.
In saucepan saute in olive oil pieces of hare until lightly browned, add the tomatoes, tomato paste, vinegar, wine, carrot, garlic, bay leaf, allspice, salt and pepper. Cover with 2 cups water and simmer for 1 hour and quarter.
Peel the onions and sauté gently in a little olive oil until they shine. Add to the hare and continue cooking at low temperature for about 40 minutes from the time you boil.  Check the fluids and food, if necessary add a little hot water.