In the Italian Viterbo area where this recipe stems from, the term “porchetta”, which means roasted pig, is applied to any dish that use wild fennel, being it fresh or dried flowers. The wild flowers should not be confused with fennel seeds.
OLYMPUS DIGITAL CAMERA
I am fortunate to have access to hunting areas and friends that hunt rabbits with me. I also breed rabbits for the table on a regular basis. Last week, I could not make it to the hunt and my friend was good enough to bring the only Hare they shot for me to cook. I also have a good friend across the road that showed me the wild fennel growing in the old quarry across the road, so I had assembled all the ingredients for my dish of wild hare with wild fennel!
Wild Hare with Fennel
One large Hare, cleaned, gutted and washed
Heart, liver and kidneys of the Hare (Coratella) – Cleaned, washed and cubed or minced
Extra Virgin olive oil
Six large sage leaves
4 Garlic cloves – cleaned and crushed
1 Cup dry white wine (the best is from Orvieto)
2 Medium potatoes peeled and cubed
2 Slices of Prosciutto or Pancetta (home made if possible)
1 handful of rosemary leaves
Half a handful of fresh Fennel Flowers
12 Black Olives – pitted
Salt and pepper
Heat the oven to 150C. Heat some olive oil in a heavy pan and ad the coratella, sage, half the garlic, salt and pepper. Brown the coratella, add the wine that you have not drunk yet and allow it to evaporate. Ad the potatoes and mix through, then take it off the heat. Wrap the coratella mixture in the prosciuto. Stuff the hare with the fennel, rosemary and wrapped coratella. Sow the rabbit up so the stuffing would not fall out. Put some olive oil in a heavy oven pan large enough to take the whole hare. Add the hare to he pan with the rest of the garlic, salt and pepper. Roast the hare about two hours. Halfway through the roasting process, add the olives and the rest of the wine you have not drunk. Turn it once or twice and baste it every so often. If the rabbit legs look dry, wrap the leg ends in aluminium foil.
Do not forget the home made red wine!
Coratella is the Italian name for all the organs in the thoracic (chest cavity) and the dish includes the heart, lungs, liver, spleen and kidneys of either a young lamb, chicken or rabbit. We were fortunate to obtain a suckling Boerbok lamb from a farmer close to Dunedin and I went to the farm and slaughtered it myself, hence had access to all the organs normally discarded and seldom eaten in New Zealand. Coratella is also the name of the resulting dish.
Clean the organs making sure that all the blood is washed off, then cut it into cubes about 2 cm square. Dice two onions and two cloves of garlic and fry in some butter and olive oil until well soft. Ad all the organs, except the liver, and fry well over medium to high heat. While frying, ad a chopped red chili, two bay leaves, salt and pepper. When the meat is almost done ad the liver and turn the heat to high. Ad a handful of chopped parsley and fry for three to four minutes until livers are done, but still pink on the inside. Ad one glass of dry white wine and let it evaporate. Serve immediately with polenta.
Do not forget the good home made dry red wine!
I had to photograph the result of a cooking discussion or, cooking bickering, if you must.
The great thing about being self sufficient and eating from the vegetable patch is the joy of harvesting something one grew oneself. It is organic and fresh even if, at time whatever is harvested is gnarled and puny it still tastes wonderful. The bad thing is that one is held hostage by the blackbird that eats all the seedlings the chickens overlooked when they were free ranging last time. The seasons and climate, especially here in Dunedin , dictate whether things grow or not and the person in control of the garden constantly suffers arched inquiries as to why in the world so much (or so little) of something was planted
Sometimes there is a glut of something and then the search for a great recipe, or, often many great recipes of one particular vegetable or fruit depending on the amount harvested. The frantic paging through the cookbooks begin, and since my 200 plus books are all about regional Italian cooking the search can not be narrowed down to, say, Indian or Chinese, and mutterings of ‘ it was always in this book, where has it gone’ are commonplace. A lot of time is spent getting side tracked when I see something fondly remembered or something I always wanted to try. Once the recipe is selected sudden resistance from the household to the ingredients could flare up, prompting the beginning of a new search and the hauling out of more books!