Rabbit or Hare Cacciatora

Method

1. If using hare, wash the pieces in water with a splash of vinegar and coarse salt to remove blood. Change the water until clear.
2. Prepare a fine dice of celery, carrot, and onion.
3. Finely chop garlic, juniper berries, and rosemary needles.
4. In a large pan, heat olive oil over low heat. Add guanciale (or pancetta) and cook for about 2 minutes.
5. Add bay leaves, the chopped rosemary-juniper mix, and garlic. Stir gently over low heat.
6. Add the diced vegetables, thyme, salt, and pepper. Cook over low heat for 4-5 minutes, until the water evaporates and only oil remains.
7. Add the meat pieces and butter. Increase heat and brown the meat on all sides.
8. Once browned, cover the pan and increase heat to high. Deglaze with wine: red for hare, white for rabbit. Let the alcohol evaporate.
9. Add salt. Stir. When the alcohol smell is gone, cover and reduce heat. Cook: hare for 1 hour, rabbit for 30 minutes.
10. After that time, dissolve the tomato concentrate in water (500 ml for hare, 200 ml for rabbit) and add to the pan. Increase heat to bring to a boil, then cover and continue cooking: hare for another hour on low heat, rabbit for another 30 minutes on medium heat.
11. During the last 20 minutes of cooking, add the liver, heart, lungs, and kidneys (if using).
12. Let the dish rest for a few minutes before serving.
13. Serve with polenta (optional).