Civet de Lièvre

(Rabbit can be substituted for hare in this recipe but the quantities should be altered accordingly)

Aline Bouquet’s grandmother used to make this musky stew at her little auberge in Viens. Without the blood it is still a good dish but lacks the characteristic gamey taste that makes it so memorable. Don’t be tempted to use a strong wine-the dish should taste of the meat, not of alcohol.