On 26/2/09, Fred wrote:
I read your bit about pappardelle. We had pappardelle sulla lepre alla cacciatora at La Pentola dell’Oro in Firenze. It includes cinque cucchiai di aceto rosso ( 5 spoons of red wine vinegar).
your recipe which includes five spoons of red vinegar does not surprise me. There are recipes where the hare, rabbit and boar are soaked in water and vinegar before it is cooked to remove the wild taste – my mother always did this with rabbit. It bleached the meat and left some of the taste. I think that Anglo-Australians soaked wild rabbit in salt water.
I bought a rabbit at the butcher’s in Greve in December 2008 and was given three parcels, one with the rabbit, the other had the head and the third, the liver – these enrich the sauce. The other variation is the use of herbs – the addition of parsley, sage and rosemary.
There is of course the recipe for hare cooked with bitter chocolate. Now there’s a good taste!