Skin the hare, reserving the blood in a bowl (your game dealer will do this for you). Add
Wash the hare, and joint it, place the joints in a deep bowl, add the chopped shallot, parsley, bay leaf, thyme, a pinch of salt and the black peppercorns, pour over the brandy and two glasses of red wine, and leave to marinate for 24 hours.
Drain the hare pieces from the marinade and dry them, then dust them with flour. Add
Slice the mushrooms and fry in
When the pieces of hare are cooked, remove them to a clean casserole, add the mushrooms and bacon, strain the sauce over the meat pieces and keep warm. A few minutes before serving, add the blood and the liver of the hare cut in thin slices. This last process can be omitted. Check the seasoning. Serve the hare with polenta, tagliatelle or creamed potato.
© 1993 Ann and Franco Taruschio. All rights reserved.