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World Around Us |
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Wild Hare Chase at Milan Airport
• Hunters called in to remove plague of hares
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By
Urban Cowgirl
Thursday,
14 June, 2007
Milan’s Linate airport has been hit by a plague of hares. For months now the pesky critters have been cruising the runways, confusing the radar and getting under the wheels of planes (twice in the last fortnight alone).
Now airport officials have decided the time has come to organise a rout.
Linate airport will close for 3 hours from dawn on Sunday morning. The runways, hangars and aircraft parking areas will be fenced off to allow 200 wildlife experts to move in and trap the hare colony, believed to number around 80, with stun guns and nets.
The captured hares will be taken to protected nature reserves in the Milan area.
Officials said if the round up failed, then the hunters might have to resort to a cull.
Linate airport is only 7 kilometres from the Milan and was the city’s main airport until the larger terminus at Malpensa, 50 kilometres away, was upgraded in 1998. Linate airport is notorious for blankets of fog.
Jugged hare is a popular dish in Italy. Traditional recipes for Jugged Hare included the animal’s blood to thicken the stock but this tends not to appeal to 21st century modern palates and it is often omitted in modern versions.
TV Chef Keith Floyd however is not a man to be put off by such niceties. Here is his recipe for Jugged Hare:
Keith Floyd’s Jugged Hare
Preparation time 30 minutes – 1 hour
Cooking time 1-2 hours
Ingredients
1 hare jointed, blood and liver reserved
50g/2oz butter
2x125g/4oz pieces green streaky bacon, each cut into 12 strips
3 medium onions, finely chopped
2 tbsp flour
10 garlic cloves
500ml/17fl oz stock
500ml/17fl oz red wine
salt and pepper
24 shallots, sliced finely
1 bouquet garni
24 mushrooms
Method
1. Fry the hare in the butter until lightly browned. Add half the bacon and the onions and mix well.
2. Sprinkle the hare with the flour and cook, stirring and turning the pieces over regularly, for at least 10 minutes or until the flour is well browned.
3. Add 5 of the garlic cloves, crushed, and pour in enough stock and red wine to cover the meat completely. Season with salt and pepper, and add one third of the shallots and the bouquet garni. Reduce the heat to very low and simmer, covered, for about 1½ hours.
4. Remove the pieces of hare and transfer them to an earthenware casserole with a tightly fitting lid, reserving the rest of the contents. Add the mushrooms, the rest of the bacon, remaining 5 whole garlic cloves and the rest of the shallots to the casserole. Cook for a little while longer until the vegetables are softened.
5. Remove the bouquet garni from the pan in which the hare was cooked and press the rest of the contents through a sieve over the hare.
6. Cover the casserole and cook in the oven at 120C/250F/Gas ½, until the meat is meltingly tender, about 30 minutes.
7. Stir the reserved blood and the finely minced liver into the hare cooking liquid and warm it over a very low heat, shaking the casserole from time to time.
8. Cook until the sauce begins to thicken, but do not allow it to approach boiling point.
The Naked Reader
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