Hare in Salmì | Mauro Uliassi

Ingredients for 4 people

• 3 kg of hare bones and meat (shoulder, thigh, loin)
• 2 lt of red wine
• 200 g of celery
• 200 g of onion
• 200 g of carrots
• 15 g of sage
• 20 g of rosemary
• 20 g of thyme
• 7 g of juniper
• 4 g of pink peppercorns
• 4 g of black peppercorns

Method

Age hare bones and meat (shoulder, thigh, and loin) in the fridge at +4/5 degrees Celsius for 8 days.

Age the loins for 3 days.

For marinating the bones after aging:

Marinate the 3 kg bones overnight with 2 liters of red wine. Add sage, rosemary, thyme, juniper, pink peppercorns, and black peppercorns.

For the stock reduction

Drain the bones from the marinade, removing all aromatic elements, and keep the filtered marinade wine aside. Toast the bones with oil in a pot, being careful not to touch them until all the water has evaporated. Once the water has evaporated, move the bones to ensure even toasting. When they reach the right degree of toasting, add the marinade wine, reduce until oil starts to appear (pay attention to this step, not a moment more). Add separately toasted 300 g of celery, 300 g of carrots, and 300 g of onion. Cover with water and ice and boil for 45 minutes. Finally, filter and return the bones with more water for a second extraction for 30 minutes.

Once you have the base from the two extractions, degrease and caramelize in a pan until you obtain a flavorful, thick, and glossy sauce. This sauce will be further enriched with the shoulders and thighs that were marinated with the bones, vacuum-sealed, and cooked at a low temperature of 65°C for 30 minutes. Drain and reduce further if necessary, adjust seasoning, and add 3 grams of 80% cocoa chocolate to 400 g of finished sauce. Finish the sauce.

For crispy carbonella

Cook 20 carbonella olives on hot coals. Pass the olives through a sieve and set aside. Mix the same amount of olive paste obtained with bread crusts flavored with cuttlefish ink or other ingredients. Season with a little salt and extra virgin olive oil.

Plate composition

Cook the hare loins with a little oil, salt, and ground juniper on in a very hot non-stick pan. Finally, slice the loins. Arrange 3-4 slices of hare loin on a plate, nap it with the hot sauce, and sprinkle with crispy olive bread. Serve immediately.

Photo by Gianluca Poli