Lepre alla teramana

Lepre alla teramana is a traditional hare dish originating from Teramo. The dish is usually made with a combination of hare thighs and back, garlic, chicken stock, anchovies, capers, pickles, rosemary, olive oil, salt, and pepper. The garlic, rosemary, and hare pieces are sautéed in olive oil until the meat is golden.

It is then covered with the stock and seasoned with salt and pepper. The mixture is simmered for more than an hour over low heat. The anchovies, chopped pickles, and capers are added to the pan and the dish is cooked for a bit more until the meat is completely tender.