This is a richly flavored dish, perfect for special occasions, but one to try without waiting for one. We pair it with Valtellina Superiore Riserva Altitude 2019 Mamete Prevostini.
Ingredients for 6-8 people:
500 g Of hare meat (cleaned and boned); 200 g of bacon or lard; 200 g chicken livers or hare innards; 2 medium onions; 2 cloves of garlic; 1 carrot; 1 stalk of celery; 2 glasses of red wine; 1 shot of cognac (optional); 1 bay leaf; 1 sprig of thyme; 100 g butter; Extra virgin olive oil; Salt and pepper q.b.
Directions:
Marinating meat: Cut the hare meat into small pieces and put it in a bowl with the red wine, bay leaf and thyme. Let it marinate in the refrigerator for at least 12 hours (better 24) to soften the meat and add flavor.
Stir-fry the flavorings: In a large skillet, heat a little oil with half the butter. Add already chopped onion, garlic, carrot and celery and sauté over medium heat until soft and fragrant.
Cooking meat: Drain the meat from the marinade (retaining the liquid), pat it dry and add it to the stir-fry. Brown the meat well on all sides. Add the livers and bacon cut into small pieces.
Fade and bake: Pour in the cognac and allow the alcohol to evaporate. Add the marinade liquid and cook over low heat for about 1 hour, covering with a lid. Stir occasionally.
Blend: Once the meat is soft and the liquid has reduced, remove the mixture from the heat. Remove the bay leaf and thyme, then transfer everything to a blender and blend until smooth, adding the remaining butter to make the pate creamy. Taste and adjust salt and pepper.
Cool: Pour the pate into a mold or small glass jars and level the surface.
Serve: Cool completely and refrigerate for at least 12 hours before serving. Accompany with bread croutons, onion jam or mustard.
Wine pairing:
(Edited by Stefania Vinciguerra)
Valtellina Superiore Riserva Altitude 2019 Mamete Prevostini
Light garnet color. Aromas of blackberry and blueberry, violet, musk, cinchona and balsamic undertones. The sip is full, enveloping, with tannins present and integrated, great body and structure. Lingering finish with pleasant pomegranate flavors.
Production area: vineyards in the Valtellina Superiore area, in the communes of Sondrio, Montagna in Valtellina and Teglio. Southern exposure, altitude above 500 meters above sea level. Soil mainly sandy, composed of granitic rock debris, with rare presence of clay.
Grape varieties: 100% Nebbiolo, Guyot training system. Harvest: start of harvest October 27.
Production processes: after gentle destemming, the lightly crushed grapes are sent to stainless steel tanks where alcoholic fermentation takes place with 25 days of maceration of the skins on the must. Maturation for 24 months in oak barrels of different capacities and bottle aging for 10 months.
Alcohol content: 13.5% vol.
Serving temperature: 17°C. Bottles produced: 7.000.
Wine produced in a winery with environmental sustainability certification.
