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Pierre Koffmann

Civet de Lièvre

Hare in red wine

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Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in

#83Memories of Gascony
Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 1 mature hare, cut into serving pieces, liver reserved
  • salt and freshly ground pepper
  • 75 g/3

Method

Season the hare pieces and roll them in the flour. Heat 100 g/4 oz fat in a large frying pan and seal the hare pieces on all sides.

In a flameproof casserole, heat the remaining fat, put in t

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