Clean the hare and put the heart, the liver and gizzard, all finely chopped, in a deep dish. Cover with the red wine, adding the raisins, the nuts, a little nutmeg and sugar and let this stand for several hours. Divide the hare into joints, brown in a saucepan in a little lard and butter, seasoning with salt and pepper. Cover with stock, bring to the boil and add the wine, liver, etc. Simmer gently for 1½ to 2 hours.