Hare with pine-nuts

Ingredients:

1 hare
80 g butter
50 g Parma ham
1 onion
2 spoon of sugar
40 g sour chocolate
1 cup of pine-nuts
40 g currants
wine vinegar Cabernet I.G.T. Veneto
some broth
1 lemon
salt
pepper

Preparation of hare with pine-nuts

Let hang the hare to mature for 8 days in the lower portion of the refrigerator. Clean the hare, wash with water and lemon, and then with water and single wine vinegar produced with Cabernet I.G.T. Veneto, then cut in pieces.

Fry butter and onion in a casserole adding chopped ham and the hare, salt and pepper and let slowly brown. Lower the flame and keep on cooking, adding some broth.

After half and hour cooking, add the dissolved sugar in half a glass of single wine vinegar produced with Cabernet I.G.T. Veneto, grated Parmesan cheese, pine-nuts and currents, which were previously soften in warm water. Well mix, cover and cook for another quarter of an hour.

Tag: I.G.T.intense taste sweet-and-sour wild game