Lepre in salmi

Lepre in salmi is a very old-fashioned hare stew, traditionally prepared during the colder seasons in the mountainous parts of northern and central Italy, especially around Piedmont, Lombardy, Trentino, Veneto, Toscana, and Emilia Romagna. The term in salmí often refers to a dish containing some sort of game meat, and in order to be in salmí, it is essential that the liver of the animal is used in the stew.

The hare must be marinated in a mixture of wine, onions, carrots, celery, bay leaves, juniper berries, and nutmeg, then slowly simmered with butter, onions, pancetta, wine, and tomatoes. When the meat gets tender, the minced liver that was previously sauteed with butter is added, and the dish is then thickened with a mixture of butter and flour.