Lepores (Hare in Sweet Sauce)

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Lepores (Hare in Sweet Sauce)

Lepores (Hare in Sweet Sauce) is a traditional Ancient Roman recipe (based on a Byzantine original) for a hare (or rabbit) marinated in sweet wine and vinegar before being fried an served with a sauce based on the marinade. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Lepores.

prep time

15 minutes

cook time

90 minutes

Total Time:

105 minutes

Serves:

Rating:

Tags : Sauce Recipes Game Recipes Ancient Roman Recipes

Original Recipe

Lepores (from Anthimus' De Observatione Ciborium Epistula)

Anthimus was a Byzantine Greek from the early 6th Century CE who served as an ambassador to the king of the Franks. During this time he wrote a treatise in cookery known as De Observatione Ciborium Epistula (A Little Letter on the Observance of Foods) that reflects both Byzantine and Frankish influences. Though post-Roman Anthimus' recipes reflect the Roman influence and origins of Byzantium and thus it could be argued that Anthimus' recipes do belong in this collection.

Translation

If they are young, hares too may be eaten, in a sweet sauce with pepper, a little cumin and ginger, costmary and spikenard of bay leaves.

Modern Redaction

Ingredients:

1 hare (or wild rabbit)
2 tsp peppercorns
60ml red wine vinegar
1 tsp ground cumin
1 tsp ground ginger
3 or 4 celery leaves (or rue if available)
1 bay leaf
250ml sweet white wine
olive oil
se salt and pepper to taste

Method:

Prepare the sauce by chopping the celery leaves and mixing with the spices the vinegar and the wine. Season with salt and pepper and pour this over the hare or rabbit. Place the mixture in the fridge and leave to marinate over night. When ready heat oil in the pan and take the hare out of its sauce.

Fry it in the oil so that it becomes coloured on all sides. Place it in an oven-proof dish, pour the sauce over it, cover with a lid and roast in the oven at 180°C (350°F/Gas Mark 4) for about an hour and a half. Quarter and serve immediately.