HARE IN RED WINE (CIVET DE LIEVRE)

INGREDIENTS:

• For the marinade:

• 3 cups red wine
• 3 Tablespoons cognac
• 1 onion, sliced
• 1 medium carrot, peeled and sliced
• 2 cloves garlic, peeled and quartered
• 1 sprig thyme
• 1 bay leaf
• 1 sprig rosemary
• 1 teaspoon coarsley ground pepper
• For the civet

• 1 4 lb. hare, cut into 9 serving pieces, liver reserved
• 8 oz. bacon, cut into matchsticks
• 3 Tablespoons vegetable oil
• 18 small pickling onions
• 1 Tablespoon flour
• 10 oz. mushrooms, washed, dried and cut into quarters
• salt and freshly ground pepper

PREPARATION:

1. Pour the wine and cognac into a bowl and add the rest of the marinade ingredients.
2. Add the hare, turning to coat each piece. Put in refrigerator and marinate 12 hours, turning severaly times.
3. Remove the hare. Strain the marinade, discarding the vegetables and herbs.
4. Heat the oil in a 4-qt. pot and brown the pieces of hare on all sides.
5. Add the bacon and small onions and cook, stirring until all the pieces of hare are well browned, about 5 minutes.
6. Sprinkle with flour and stir for about 1 more minute.
7. Pour the marinade into the pot and bring to a boil. Reduce heat to low, cover and cook for 2 hours, stirring occasionally.
8. After 2 hours, add the mushrooms to the pot and cook for an additional 30 minutes.
9. Remove the pieces of hare with a slotted spoon and arrange on a shallow dish.
10. Press the raw liver through a sieve into a bowl and mix it with 1/4 cup of the cooking liquid.
11. Return the liver mixture to the pot and stir for about 30 seconds over low heat. Do not allow the liver to cook.

To Serve:

Pour the sauce over the serving pieces and serve immediately with noodles or spätzle.

Published on: 2006-02-28
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