Hare Casserole Val d’Aosta

This ancient speciality crops up here and there all over Italy, but its real home is in the Dolomites. It is sumptuously rich and calls for two whole bottles of aged red Barbera, so make it for special occasions. Rabbit or even chicken can be substituted for the hare if you wish. As it is fairly heavy, I like to serve it with a cool starter like prosciutto and figs, and follow it with a crisp salad to cleanse the palate.