Hare and its sauce

1 young skinned hare without giblets, head and feet
120 g butter
100 g fat raw ham
1 liter red wine
Dry white wine
White wine vinegar
Olive oil
Onion
Celery
Carrot
Parsley
Sage
Rosemary
Laurel
Grappa
Black pepper
Salt
Little white flour

Place the red wine in a saucepan  add a cup of vinegar, four pepper grains, a few sage leaves, one or two carrots and chopped celery, a few sprigs of parsley, two bay leaves and a sprig of rosemary. Simmer for about ten minutes, then wait until cool.
Cut the rabbit into pieces without breaking the bones and place in a bowl; pour a glass of Grappa into the cold marinade, put the meat into the bowl and marinade for 12 hours at least.
After this time, put the oil in a large saucepan and about 100 g of butter, place the pan over the heat and when the fat will be very hot, remove the pieces of hare from the marinade, drain them properly and place them into the saucepan.
Sauté over high heat, then lower the heat and put the lid on the pot.
When the meat  is well browned, add the chopped ham fat, one clove of garlic and two sliced ​​onions.
Brown the onions gently, adding some filtered marinade.

Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".