3558 Civet de Lièvre de la Mère Jean

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a young hare and cut it into pieces as for the ordinary Civet.

Place the pieces into a basin with a little salt and freshly milled pepper, a few tablespoons of Armagnac and a bottle of good red wine. Allow to marinate for 24 hours. Reserve the blood and liver for later use taking care that it does not coagulate.

Fry and colour in olive oil, 150 g (5 oz) salt belly of pork cut in large cubes, sprinkle with 3 tbsflour and cook together till lightly coloured. Add the pieces of hare after well drying them and stir together until the pieces have stiffened. Now add the marinade, a Bouquet garni containing 1 clove of garlic and 750 g (1 lb 10 oz) sliced onion cooked in butter.

Cover and cook gently on the side of the stove and when cooked transfer the pieces of hare to a clean pan. Add the blood and the liver cut in thick slices to the sauce and when the liver is cooked add it to the pieces of hare.

Pass the sauce through a fine strainer and pour it over the hare and liver. Reheat without boiling and finish with 1 dl ( fl oz or ½ U.S. cup) fresh cream.

Place the civet into an earthenware casserole and serve accompanied with a dish of Cèpes à la Provençale mixed with some small Croûtons of bread fried in clarified butter.