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Leporem Pipere (Hare Sprinkled with Dry Pepper)
Leporem Pipere (Hare Sprinkled with Dry Pepper) is a traditional Ancient Roman recipe for a classic dish of marinated rabbit or hare that's roasted, finished in a fruit and wine sauce before being sprinkled liberally with black pepper and served. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Hare Sprinkled with Dry Pepper (Leporem Pipere).
prep time
20 minutes
cook time
80 minutes
Total Time:
10 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesGame RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Leporem <pipere> sicco sparsum: et hunc praecondies sicut haedum Tarpeianum. antequam coquatur, ornatus suitur. piper, rutam, satureiam, cepam, thymum modicum, liquamine collues, postea in furnum, coques et impensa tali circumsparges: piperis semunciam, rutam, cepam, satureiam, dactilos IV, uvam passam. ius [tam] coloratum super vatillum: vinum, oleum, liquamen, caroenum. frequenter tangitur ut condituram suam omnem tollat, postea ex pipere sicco in disco sumitur.
Translation
Hare Sprinkled with Dry Pepper: Prepare the hare as for Kid à la Tarpeius. Before cooking, truss and sew it up. Marinate in pepper, rue, savory, onion, a little thyme and stock, then put in the oven. Cook and pour over it the following mixture: 15g pepper, rue, onion, savory, four dates [chopped], raisins, sauce coloured over the brazier, wine, olive oil, liquamen and caroenum. Baste [the hare] frequently so that it may absorb all the sauce. Afterwards sprinkle [the hare] with pepper and serve on a round dish.
Modern Redaction
Ingredients:
1 rabbit or hare (about 1.2 kg)
olive oil
For the Marinade:
2 tsp freshly-ground black pepper
1 tsp
rue (or
rosemary), chopped
2 tsp savory, chopped
2 onions, finely chopped
1 tsp thyme, chopped
300ml meat stock
For the Sauce:
1 tbsp freshly-ground black pepper
1/4 tsp
rue (or
rosemary)
1 onion, finely chopped
1/2 tsp savory, chopped
4 pitted dates, finely chopped
4 tbsp raisins
200ml meat stock (or roasting juices)
80ml red wine
60ml
caroenum
2 tbsp liquamen
1 tbsp olive oil
freshly-ground black pepper, to garnish
Method:
Truss the rabbit, rub it liberally with the olive oil and set aside. Meanwhile, pound together the black pepper, rue (or rosemary) and savory in a mortar. Add the onions and pound to paste then work in the thyme and meat stock. Pour over the rabbit and set aside in the refrigerator to marinate over night (baste occasionally with the marinade during this time). Place in a roasting dish, pour over the marinade then transfer to an oven pre-heated to 180°C and roast for about 50 minutes, or until almost done.
Whilst the meat is roasting, prepare the sauce. Pound together the black pepper, savory, rue (or rosemary), onion, dates and raisins in a mortar. Work in the red wine, caroenum and olive oil. Turn into a pan and add 200ml of the roast's cooking juices and the liquamen. Bring to a boil and 20 minutes before the hare is due is due to be removed from the oven pour over the sauce. Continue cooking, basting with the stock until the meat is done through and is flavoured by the sauce.
Drain the rabbit when done, arrange on a serving dish and pour over the pan juices. Garnish with plenty of freshly-ground black pepper and serve immediately.
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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