Cut the hare into pieces, add salt and pepper.
Chop the onion, carrot, celery and prosciutto and sauté in the oil with the garlic and rosemary.
Add the hare, brown, drain off the oil and cook over a slow flame adding water or light stock occasionally to keep moist.
In the meantime prepare the dolceforte sauce mixing the raisins, pine nuts, grated chocolate, candied peel, sugar, flour, vinegar with a little water.
When the meat is almost cooked add the dolceforte, cook for a few minutes more to thicken the sauce. Serve hot.
Meats in dolceforte are good the following day provided they are served hot. There are variations to this recipe – drizzling the meat with white wine before adding the water or stock, or soaking the pieces of hare or boar in vinegar or salted wine overnight to soften the wild-game flavour, then rinsing and drying, blanching for 10 minutes, then again drained before cooking.
Then there is a lighter version of the dolceforte sauce which only requires vinegar and sugar.