Second Courses

Directly from the italian traditional kitchen this is really a great dish to prepare, quick and easy but will be loved by all in the family. It is the favourite of our family for sure!

- 3 cups of hare or rabbit or hare meat minced, no bones
- 1.5 cup of potatoes, mashed with a fork, nothing else added
- 4 to 6 table spoons of butter ( or as necessary to fry but not make them become too fat)
- 2 eggs
- 3 table spoons of crushed nuts
- 1 teaspoon rosemary, time
- 1 teaspoon of parmeasan cheese
- flour
- a little bit of olive oil, one Tablespoon should be fine
- salt
Ingredientsfor the sauce
 - 3 table spoons of crushed nuts
- mustard
- 1 teaspoon olive oil
- 1Pt of chicken broth.
- cooking cream ( as you like)
Put the hare (or rabbit) meat  in the blending machine, add the potatoes, the 2 eggs, crushed nuts, parmigiano, salt, and herbs.
Mix them and mash them together really well.
In a plate put a couple of handfuls of flour, make little balls of the mix you put in the blender with your hands and roll them in the flour. Once they are covered with flour, put them on a side in a plate.
Make as many little balls that you can. Then, in a large frying pan, heat the butter with a small amount of olive oil, let it get nice and warm. Then fry the meatballs in it, check them out to be perfectly cooked and check the salt (should be around 4 minutes on each side). Put them on a plate that you had first coated with kitchen paper to dry them out.
In the meanwhile prepare the sauce. In a small pot, put the chicken broth, a couple of teaspoons of mustard (or as many as you wish depending on your personal taste), the nuts, oil, and add and check the salt. Mix all together and let it become dense and boil a while. When it is nice, tasty and not completely liquid anymore (i add some cream to it often to get it more solid).
Put the "Polpette di Lepre" In a plate, and pour this salsa over it. Serve warm.This is great served with mashed potatoes or spinach on the side! Red wine!
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