Take a hare and bone it carefully. Prepare a stuffing with about three-quarters of a pound of pork and lean veal mixed, two shallots, a little foie gras and a few chicken livers, all this chopped finely and well seasoned with salt and freshly ground pepper. Put the stuffing inside the hare, remodel it and tie it well.
Put in a large saucepan a good piece of butter (or better still, pork fat), a few small onions and three rashers of bacon cut in dice. Cook a few minutes, then put in your hare and let it slowly get brown, turning it when necessary. Remove the hare from the saucepan.
Add to the contents of the saucepan a tablespoonful of flour and stir well, then at least a pint of white wine, the blood of the hare (in which you have put a little white wine or a few drops of vinegar to prevent it from coagulating), parsley, salt and pepper.
Put the hare in a thick iron saucepan or in a casserole, pour over it the mixture and later add, if you like, a few truffles cut in slices. Cook very slowly for six to ten hours according to the size of the hare. Remove string and parsley before serving. Should the hare be a small one, it can be stuffed without being boned.