Chocolate Braised Leg of Hare on Creamy Polenta

Braised hare 

1. Finely dice (brunoise) the onion, carrots, celery, leek and garlic, then place them in a large casserole dish with the hare, the herbs and the bruised juniper berries. Add the red wine (top with water if necessary), cover, and marinate overnight in the fridge.
2. The next day, preheat the oven to 160°C.
3. Remove the hare and the vegetables from the marinade. Pat the hare dry, and drain the vegetables and herbs. Keep the marinating sauces for braising.
4. Slice the bacon, and sauté it gently with a dash of olive oil in a heavy-bottomed casserole. Once the bacon releases its fat, remove it and set it aside.
5. Dust the hare in flour, salt and pepper, then increase the heat and brown the hare legs in batches with the bacon fat. (Add a further splash of olive oil if necessary.) Set them aside with the bacon.
6. Reduce the heat and gently sauté the marinated vegetables and herbs until they are soft but not browned.
7. Return the hare and the bacon to the casserole. Add the chocolate, chilli and seasoning, the chopped tomatoes, marinade juices and beef stock until the hare is just covered. Cover the casserole tightly, transfer it to the oven, and cook for about 2 1⁄2–3 hours, until the meat is tender. 

Polenta

1. Add the salt to the water and bring it to a low simmer.
2. Slowly pour in the polenta, whisking constantly. Cook on a very low heat, stirring occasionally, for 35–40 minutes, until the polenta is dense.
3. Remove from the heat and stir in the butter and cheese. Check for flavour, then season and serve immediately. 

To serve

1. Place a generous dollop of polenta on each plate and position a leg of hare on top. Ladle the vegetables and sauce over the hare and polenta, then serve.

Chef’s note

This lovely dish pairs well with Chianti Classico.