Bacon Braised Hare with Leeks

This recipe comes from Chef John Livera. He loves hosting dinner parties and using his custom-tiled Vesuvio wood fired oven as the star of the show.

Hare (or rabbit)* is a very mild, tender, lean meat that takes on many of the flavors it is cooked with. It is full of protein, low in fat, and low in cholesterol, making it a very healthy option that really elevates the meal. You can find sustainably raised and harvested rabbits from both small, local farms, co-ops, specialty butchers, and also online. Most people opt for farm-raised rabbits, as wild rabbits can have a stronger, gamier flavor. Rabbits have been raised for food since the 15th century and are considered a common comfort food in France.

Because the meat can become dry, braising rabbit in a flavorful cooking liquid is a fantastic method of preparation. The wood fired oven offers a high, even heat that works well for both the preliminary steps and the final braise, allowing you to make this a true, one-pot meal.

This dish has a decidedly French flavor profile, but is actually quite simple to prepare. We encourage you to give it a try and find out all of the wonderful new kinds of cooking you can do in your wood fired oven beyond just pizza!

Warm fire, delicious food, beautiful oven — perfection!