Civet de lièvre, jugged hare in red wine
Hare marinated overnight in red wine and braised gently for hours, until the dark meat falls from the fork. The sauce, bound with blood or liver, is deep, velvety and gamey — a winter classic that demands time.
Combine the hare pieces with red wine, vegetables and spices and marinate covered for 12 hours in the fridge. Remove the meat, pat dry, catch the marinade through a sieve.
Render the bacon in butter and sear the hare pieces in it for 8 minutes vigorously. Dust with 2 tbsp flour and toast briefly.
Fill up with the strained marinade and the stock, add the marinated vegetables and bring to the boil.
Braise covered over low heat for 2 hours, until the meat is tender; after 1.5 hours add the mushrooms.
Pull the pot off the heat and bind the sauce with hare's blood or puréed liver — do not boil again, or it will curdle. Season to taste and serve.
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