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Leporem Madidum (Soaked Hare)
Leporem Madidum (Soaked Hare) is a traditional Ancient Roman recipe for a classic dish of a rabbit (or hare) that's scalded, brushed with olive oil and roasted before being coated and finished in a lightly-spiced sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Soaked Hare (Leporem Madidum).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesGame RecipesAncient Roman Recipes
Original Recipe
Leporem madidum: in aqua praecoquitur modice, deinde componitur in patina, coquendus oleo in furno, et, cum prope sit coctus, ex alio oleo. pertangito de conditura infra scripta: teres piper, <ligusticum,> satureiam, cepam, rutam, apii semen, liquamen, laser, vinum et modice olei. aliquotiens versatur, in ipsa percoquitur conditura.
Translation
Soaked Hare: Scald the hare briefly in water then place in a stewing dish and cook in olive oil in the oven. When it is nearly done, add some more olive oil. Then cover all parts of the hare with a sauce made from the ingredients written below: Pound pepper, <lovage,>, savory, onion, rue, celery seed, stock, laser, wine and a little olive oil. Roll [the hare] several times in this sauce [to coat]. Cook thoroughly in the sauce [and serve].
Modern Redaction
Ingredients:
1 whole, oven-ready rabbit or hare (about 1.2 kg)
olive oil for brushing
For the Sauce:
1/2 tsp freshly-ground black pepper
1/2 tsp
lovage seeds (or celery seeds)
1/4 tsp savoury
1 small onion, finely chopped
pinch of
rue (or
rosemary)
1/2 tsp celery seed
pinch of asafoetida
250ml chicken stock
120ml white wine
1 tbsp olive oil
Method:
Bring a pan of water to a boil, add the rabbit (or hare) and scald for 10 minutes. Drain the rabbit and rub dry then brush all over with the olive oil. Place in an oven-proof casserole, cover with a tight-fitting lid then transfer to an oven pre-heated to 180°C. Cook for 30 minutes then brush all over with more olive oil, return to the oven and cook for 30 minutes more. Now uncover the casserole, increase the oven temperature to 190°C and cook for 20 minutes more to colour the meat.
In the meantime, pound together the black pepper, lovage (or celery) seeds, savoury, onion, rue, celery seeds and asafoetida in a mortar until you have a smooth paste. Work in the chicken stock, white wine and olive oil. Turn into a pan and bring to a boil.
When the rabbit is coloured, pour over the hot sauce. Brush all over the rabbit then return to the oven (reduce to 180°C) and cook for 30 minutes, basting the meat frequently with the sauce. Serve the rabbit accompanied by the pan juices.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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