Hare stew

Pat the pieces of hare completely dry with paper towels. Lightly dust the hare pieces with 00 flour, shaking off any excess.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Increase heat to medium-high. Add the floured hare pieces to the pot and brown them well on all sides, working in batches if necessary to avoid overcrowding. Once browned, remove the hare and set aside.