Civet of Hare


  • A hare, divided into joints, a thick slice of gammon, cut into large dice
  • 2 large onions, red wine, small onions (pickling onions) and small mushrooms for the garnish, flour
  • ozs of chocolate, salt and pepper


Put the gammon, cut in large dice, in a little hot fat, and brown. Add the sliced onions and cook till brown, sprinkling them with flour and mixing well, till the flour begins to colour. Then add the pieces of hare, which should have been in a marinade for several hours (see marinade), and cook till slightly browned. Then cover with red wine, season with salt, pepper and the grated chocolate. Cover and simmer gently for about 1½ hours, till the pieces of hare are tender. The flavour of the chocolate is barely perceptible. It merely makes the sauce slightly sweet.

When nearly done, the sauce is strained and poured over the joints, which should have been put in a clean saucepan. Add the small onions, previously browned in butter, and the cooked mushrooms, and simmer for a few minutes longer.

To serve, put the pieces of hare in the centre of a hot dish, pour the sauce over them, garnish with the mushrooms, onions and croûtons of fried bread. Ribbon macaroni is usually served with this dish.