Leporis Conditura (Seasoning for Hare) is a traditional Ancient Roman recipe for a classic sauce of pepper, rue, shallots and hare liver cooked in wine, stock and olive oil that's thickened with starch before serving over cooked rabbit or hare. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Seasoning for Hare (Leporis Conditura).
Leporis conditura: teritur piper, ruta, cepula et iecur leporis, liquamen, caroenum, passum, olei modicum. amulum, cum bullit.
Translation
Seasoning for Hare: [In a mortar] pound pepper, rue, shallots and the hare's liver. Add liquamen, caroenum, passum and a little olive oil. Boil and thicken with starch.
Modern Redaction
Ingredients:
1 cooked rabbit or hare (about 1.2 kg)
For the Sauce:
2 onions, finely chopped
3 tbsp olive oil
200ml stock from the rabbit
1 tbsp cider vinegar
60ml passum
1/4 tsp rue (or rosemary), finely chopped
1 tsp dried thyme, ground
Method:
Joint the rabbit, place in a pan along with the leek and thyme then pour in just enough water to cover. Bring to a simmer, cover the pan and cook for about 60 minutes, or until the rabbit is tender.
In the meantime, heat the olive oil in a pan. Add the onions and fry for about 6 minutes, or until soft then add 200ml of rabbit cooking stock along with the cider vinegar, passum, rue (or rosemary) and thyme. Bring to a boil and continue boiling for about 25 minutes, or until thickened.
Drain the rabbit when done, arrange on a serving dish and pour over the sauce. Serve immediately.
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