- For marinates her/it - 1 liter dry white wine - 200 gs. of white vinegar - 4 nails of carnation - 2 red onions - 2 ribs of celery - 1 carrot - 1 clove of garlic - 6 berries of juniper - 10 grains of black pepper.
- For the cooking - 1 hare of around 2,5 kgs. - 6 spoons of oil - 100 gs. of bacon - 200 gs. of dry white wine - 1 red onion - 1 small bundle of parsley - 1 small bundle of thyme - 1 sprig of rosemary - 1 leaf of laurel - ½ liter of broth of meat - salt q.b.

Preparation:
You clean the hare, cut asunder her and put to marinate her/it for 24 hours in a saucepan with the white wine, the vinegar and the nails of carnation inserted inside an onion; you add the other onion, the celery and the carrot cut asunder the clove of garlic crushed with a fork, the berries of juniper and the pepper. You keep in mind: how marinates her you/he/she must almost entirely cover the meat, for which if the liquid were enough increase him/it to you maintaining the suitable proportion, and that the everything must be mixed sometimes to make to bathe and to aromatize the whole meat. You drain the hare, dry her/it and put her/it in a baking-pan to make her lose the water. You put the oil in a capacious saucepan and you add the onion, the parsley, the thyme and the rosemary elegantly minced, the minced bacon, the leaf of laurel and all the vegetables of the marinated that you will previously have drained (I lead the onion with the nails of carnation). You make soffriggere the all, you add the hare, do you her to brown and salt her/it. You bathe the all with the 200 gs. of white wine that you will make to evaporate to vivacious fire, you now add halves the liquid used for marinates her/it and you finish covering with the broth of meat, you repair of salt and you cook for about 2 hours to open saucepan. If necessary wet every now and then with other warm broth.