Civet de lièvre aux spätzle

Name: Civet de lièvre aux spätzle (Jugged Hare with Tiny Dumplings)
Cuisine: France
Ingredients: 4 eggs, beaten; ½ oz (15 g) salt; Butter for cooking; 10 oz (300 g) butter; 7 oz (200 g) field mushrooms or chanterelles; 7 oz (200 g) field mushrooms or chanterelles; 1 lb (500 g) flour, sifted; 5 oz (150 g) lean smoked bacon, cut into small pieces; 3 cloves garlic; 1 sprig thyme, 1 sprig rosemary, 2 bayleaves; 1 sprig thyme, 1 sprig rosemary, 2 bayleaves; 1 teaspoon vinegar; 1 young hare; 3 large carrots, sliced; 10 small onions; 2 fl oz (50 ml) plum brandy, or any fruit eau de vie; 2 fl oz (50 ml) plum brandy, or any fruit eau de vie; 4 fl oz (125 ml) oil; 2 bottles strong red wine; 1 small handful parsley, chopped; 1 sprig thyme, 1 sprig rosemary, 2 bayleaves; Salt and pepper; Salt and pepper

Jugged Hare with Tiny Dumplings

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 young hare
1 teaspoon vinegar
10 small onions

Europe
France
Main course

Method

Skin, gut and joint the hare, reserving the blood and liver. Put the hare pieces, its liver and blood and the vinegar in a large bowl. Add the onions, carrots, garlic, cloves, bacon, herbs and salt and pepper. Add the plum brandy and cover with the wine. Finally add the oil. Cover and leave to marinate in the refrigerator for 48 hours.

Carefully remove the onions and fry them until gold