Leporem Isiciatum (Hare Forcemeat) is a traditional Ancient Roman recipe for a classic sausage made from minced rabbit meat moistened with a spiced wine sauce, mixed with softened nuts, wrapped in caul fat and fried. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Hare Forcemeat (Leporem Isiciatum).
Leporem isiciatum: eandem condituram condies pulpam, nucleos infusos admisces, omento teges vel charta, colliges lacinias et surcula.
Translation
Hare Forcemeat: Spice the minced meat of the hare with the same sauce [as above]. Combine with nuts that have been steeped [in must]. Wrap in caul or papyrus, bring the edges together and bind with twigs. [Roast.]
Modern Redaction
Ingredients:
500g minced rabbit meat
60ml rabbit sauce (use the sauce from the hare in its own gravy recipe
100g pine nuts, soaked over night in red wine caul fat
freshly-ground black pepper, to taste
Method:
Drain the soaked pine nuts, pound to a past in a mortar then work into the minced rabbit meat. Moisten and flavour with the rabbit sauce then shape the mixture into small sausages about 4cm long and 2cm in diameter. Cover these in caul fat and set aside.
Heat olive oil or butter in a frying pan. When hot add the rabbit forcemeat sausages and fry for about 8 minutes, or until golden brown all over and cooked through.
Arrange on a serving dish, sprinkle with black pepper and serve..
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