Now, here is a rich dish – Sicilian chocolate hare with pasta. I am not 100 per cent sure where this recipe originates from, but an old Sicilian mate passed it on to me, claiming Sicilian heritage. Over the years I have distilled the original, more complex, recipe down to a simple technique that still works well.
Hare are meaty little creatures that yield a lot more than a bunny. Hare flesh is red meat, much like venison. For this meal I prefer to use young, three-quarter grown hares. A full-grown hare will produce a stronger flavoured meal, if that is to your liking.
Note that the cooking process evaporates the alcohol, leaving only the flavours behind, so there should be no concern there.
The finished dish is best served…
