Civet de lièvre (hare or rabbit casserole)

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Civet de lièvre (hare or rabbit casserole)
Civet de lièvre (hare or rabbit casserole)
Servings:Serves 6
Calories per serving:2490
Ready in:1 day, 3 hours
Prep. time:1 day, 15 minutes
Cook time:2 hours 45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013
The marinade

This French dish is traditionally made with a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries. It is traditionally served with the hare's blood (or the blood is added right at the very end of the cooking process).

This version foregoes the blood.


Ingredients

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casserole

Mise en place

Method

  1. After 24 hours, remove the hare pieces and pat dry.
  2. Drain and filter the marinade mixture and discard the marinade vegetables.
  3. Add a glug of olive oil to a pan and brown the onions, lardons and pieces of hare. Reserve and set to one side.
  4. Drain and discard the oil and replace with ghee or butter.
  5. Add the flour and stir constantly until it browns a little.
  6. 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!
  7. Add the onions and pieces of hare back to the wine and put in the bouquet garni.
  8. Season with salt and pepper.
  9. Cover and simmer for 2 hours 30 minutes, adding the lardons back when there is 10 minutes left to go.
  10. Add a little more water if the sauce is becoming too thick.

Serving suggestions

Serve on a bed of noodles, dusted with chopped parsley

Variations

Use rabbit instead of hare.

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