Civet of Hare

Name: Civet of Hare
Ingredients: 2 shallots, sliced; 4 tablespoons brandy; 1 hare, jointed, with the blood; 1 tablespoon oil; bay leaf; 2 sprigs of thyme; 1 clove garlic, crushed; 3 level tablespoons flour; 1 onion, chopped; 250 g (½ lb) piece of pancetta or, failing this, green streaky bacon, cut into lardons; 250 g (½ lb) piece of pancetta or, failing this, green streaky bacon, cut into lardons; 24 pickling onions; 300 ml (½ pint) stock; 1 teaspoon allspice; 450 ml (¾ pints) red wine; 2 tablespoons cream; 6 pieces of fried bread; 45 g (1½ oz) unsalted butter; 250 g (8 oz) mushrooms, sliced; salt and pepper; finely chopped parsley to decorate; salt and pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

1 hare, jointed, with the blood

Main course

Method

Combine the marinade ingredients together in a large bowl. Add the joints of hare, turning them in the marinade. Cover and refrigerate for 24-48 hours, turning the meat in the marinade several times.

Fry the lardons of pancetta until golden in a frying pan. Remove them to a casserole. Add the chopped onion and cook until it begins to colour, remove to the casserole. Drain the pieces of