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List of ingredients for Civet de lièvre (hare or rabbit casserole)


* Meat and Marinade
* 2.5 kg Hare, prepared by your butcher and chopped into pieces
* 1 bottle of robust Red wine
* 1 large Onion, peeled and chopped
* 1 Carrot peeled and roughly chopped
* 1 good sprig of Thyme, washed
* A little Grated Nutmeg
* 6 Juniper berries
* 1 Bay leaf
* 4 Sage leaves
* Sea salt and Freshly ground black pepper
* 2 Cloves of garlic, crushed
'''Casserole'''

* Olive oil
* 1 large Onion, peeled and sliced
* 150 g Lardons
* 25 g Ghee or Butter
* 2 tablespoons Plain flour
* Sea salt and Freshly ground black pepper
* 3 Cloves of garlic, peeled and crushed
* 1 Bouquet garni

===Method===
* After 24 hours, remove the Hare pieces and pat dry.
* Drain and filter the Marinade mixture and discard the Marinade Vegetables.
* Add a glug of Olive oil to a pan and Brown the Onions, Lardons and pieces of Hare. Reserve and set to one side.
* Drain and discard the Oil and replace with Ghee or Butter.
* Add the Flour and stir constantly until it browns a little.
* Pour in the Wine from the Marinade and let it Boil. At this point you can carefully flambé it if you wish. This removes some of the harshness and provides for a kitchen spectacle!
* Add the Onions and pieces of Hare back to the Wine and put in the Bouquet garni.
* Season with Salt and Pepper.
* Cover and Simmer for 2 hours 30 minutes, adding the Lardons back when there is 10 minutes left to go.
* Add a little more water if the Sauce is becoming too thick.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Civet_de_lièvre_(hare_or_rabbit_casserole)

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