Cut the hare into 16 pieces. Place the pieces in an ovenproof dish, season with salt and pepper, add a small amount of water and oil. Start cooking on a low flame.
Mix finely chopped garlic, sage, rosemary and anchovies together with the aceto balsamic vinegar and the white wine. Pour the mixture over the hare form and continue to simmer everything together quietly over low heat until most of the liquid has boiled away or the meat is cooked.
Serve immediately hot with shallot onions preserved in aceto balsamic vinegar.
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