Fry the hare in the butter until lightly browned. Add half the bacon and the onions and mix well. Sprinkle the hare with the flour and cook, stirring and turning the pieces over regularly, for at least 10 minutes or until the flour is well browned. Add 5 of the garlic cloves, crushed, and pour in enough stock and red wine to cover the meat completely. Season with salt and pepper, and add one third of the shallots and the bouquet garni. Reduce the heat to very low and simmer, covered, for about 1½ hours.
Remove the pieces of hare and transfer them to an earthenware casserole with a tightly fitting lid, reserving the rest of the contents. Add the mushrooms, the rest of the bacon, remaining 5 whole garlic cloves and the rest of the shallots to the casserole. Cook for a little while longer until the vegetables are softened.
Remove the bouquet garni from the pan in which the hare was cooked and press the rest of the contents through a sieve over the hare. Cover the casserole and
© 1988 Keith Floyd estate. All rights reserved.