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French · Main
Civet de Lièvre
Hare marinated in cognac, braised slowly in red wine over a blond roux, then bound at the last moment with its own blood and garnished with lardons, glazed onions, mushrooms and butter-fried croutons.
- Yield6 servings from one hare
- Hands-on2 h 10 min
- Total7 h 5 min
- Difficulty
Ingredients
Hare and marinade
- 1hare (about 2.5 kg), skinned and drawn, with its blood and liver
- 1 tbspred wine vinegar
- 45 mlcognac
- 45 mlolive oil
- 1onion, sliced into rings
- to tastesalt and black pepper
Braise
- 200 glean slab bacon, cut into large lardons
- 50 gunsalted butter
- 2medium onions, quartered
- 20 gplain flour
- 1¼ Lfull-bodied red wine
- 1 bunchbouquet garni of parsley, thyme and bay with 1 garlic clove tucked inside, tied
Garnish
- 20pearl onions, peeled
- 20small button mushrooms, trimmed
- 40 gunsalted butter, for onions and mushrooms
- 1 pinchsugar
- 4 slicesfirm white sandwich bread, crusts removed
- 40 gclarified butter
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