Skin and empty the hare taking care to collect all of its blood in so doing. Place the liver on one side after immediately removing the gall bladder and any parts of the liver with which it has been in contact.
Cut up the hare and place the pieces in a basin with a few tablespoons of brandy and olive oil, a little salt and pepper and 1 onion cut in thin rings. Allow to marinate for 2 to 3 hours.
Fry in butter, 200 g (7 oz) salt belly of pork cut in large dice and blanched; remove from the butter as soon as it is coloured. In the same butter, fry and brown 2 medium-sized onions cut in quarters, add 2 tbsflour and cook gently as a Roux to a light brown colour. Place the pieces of hare in with the Roux after having dried them well and move continuously with a wooden spoon until they have stiffened.
Moisten with sufficient good red wine to just cover, add a Bouquet garni containing 1 clove of garlic and cover and cook gently on the side of the stove.
Some little while before serving, mix a little of the sauce from the hare with the reserved blood then add it to the civet along with the liver cut in small slices. Reheat gradually then transfer the pieces of hare and the liver to a clean pan along with the fried pieces of salt pork, 20 small glazed onions and 20 small cooked mushrooms.
Pass the sauce through a fine strainer over the whole. For service, place into a hot timbale or deep dish and surround with heart-shaped Croûtons of bread fried in clarified butter.