- 1.5kg hare
- 1litre chicken stock cube dissolved in water
- 1 glass white wine
- 1 large onion
- 100g stone-less green olives
- 100g black olives
- 2 large red tomatoes
- 1 green pepper
- 5 tablespoons olive oil
- 2 tablespoons flour
- Herbs: parsley, thyme, 1 garlic clove, half a laurel leaf
- 1 teaspoon tomato concentrate
- Salt and pepper
Cut the meat into pieces and season it with the salt and pepper. Put 3 tablespoons of olive oil in a frying pan and lightly fry the meat until it has browned nicely. Sprinkle the pieces with flour, making sure they are covered all over. Take them off the heat and keep them on a warmed plate.
Get rid of nearly all the oil, just leaving enough to cover the frying pan, add the onion (which should be peeled and chopped), and lightly fry it until it turns transparent. Add the wine and leave it to slowly reduce. Peel the tomatoes, take the seeds out and cut them into pieces. Remove the seeds and white parts from the pepper and cut it into pieces also. Put all of this into a saucepan with the meat and the chicken stock, and stir. Add the herbs and salt and pepper to taste. Cover the pan, and leave it to heat on a gentle flame for 1 hour 40 minutes. Meanwhile, remove the stones from the black olives, Put the green ones in a small saucepan, cover them with water, and heat them until they boil, drain them in a colander whilst running cold water over them, and then add them to the stew for the last ten minutes.
Serve the hare covered in the sauce. Eat it with farfalle pasta or tagliatelle.