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Leporem Farsum (Stuffed Hare)
Leporem Farsum (Stuffed Hare) is a traditional Ancient Roman recipe for a classic dish of a rabbit (or hare) that's stuffed with nuts, covered in caul fat and roasted, finished in a date and wine sauce with stock and pepper and served with the sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Stuffed Hare (Leporem Farsum).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesGame RecipesAncient Roman Recipes
Original Recipe
Leporem farsum: nucleos integros, amygdala, nuces sive glandes concisas, piperis grana solida, pulpam de ipso lepore. et ovis fractis obligatur, de omento porcino >involutum assatur< in furno. sic iterum impensam facies: rutam, piper satis, cepam, satureiam, dactilos, liquamen, caroenum vel conditum, diu combulliat donec spisset, et sic perfunditur. sed lepus in piperato liquamine et lasere maneat.
Translation
Stuffed Hare: [For the stuffing combine:] whole [shelled] small nuts, almonds, chopped nuts or chestnuts, peppercorns and hare forcemeats. Bind with raw eggs. [Stuff the hare], wrap in pig's caul and roast in the oven. This is the sauce recipe: [combine] rue, sufficient pepper, onion, savory, dates, stock, caroenum or spiced honeyed wine. Boil these ingredients for sufficient time that they thicken and then pour [over the hare], which is served in this liquamen-pepper sauce.
Modern Redaction
Ingredients:
1 whole, oven-ready rabbit or hare (about 1.2 kg)
For the Stuffing:
50g chopped hazelnuts (or walnuts or
almonds or chestnuts)
1/2 tsp freshly-ground black pepper
120g minced rabbit meat (or minced pork or pork sausage meat)
90g pastry, crumbled (or breadcrumbs)
1 egg
caul fat
For the Sauce:
1/2 tsp freshly-ground black pepper
1/4 tsp
rue (or
rosemary)
1 small onion, finely chopped
1/2 tsp savory
4 tbsp dates, chopped
200ml chicken stock
1 tbsp liquamen (fish sauce)
60ml
spiced wine
Method:
In a bowl, combine the nuts, minced meat (or sausage meat), pastry (or breadcrumbs) and the black pepper. Mix thoroughly to combine then work in the egg to bind. Use this mixture to stuff the belly of the rabbit then cover with caul fat to hold the stuffing inside. Arrange the rabbit in a roasting dish and transfer to an oven pre-heated to 160°C. Roast gently for 90 minutes.
In the meantime, prepare the sauce. Pound together the black pepper and rosemary in a mortar. Add the onion, savory and dates and pound again until smooth. Work in the chicken stock, liquamen and spiced wine. Turn into a pan, add the raisins and bring to a boil.
When the rabbit has cooked for 90 minutes pour over the sauce. Brush this all over the rabbit then return to the oven (increase the temperature to 180°C) and cook for 30 minutes, basting the meat frequently with the sauce. Serve the rabbit accompanied by the pan juices.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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