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- 1 young hare of about 2 kilos with its blood and liver
- 1 teaspoon wine vinegar
- 100 – 150 g speck
- 200 g boletus or wild mushrooms
- a little fat
- 2 tablespoons of flour
- 3 tablespoons cognac
- ½ litre soured cream
- 1 slice of bread
- 1 bottle of good red wine, preferably Burgundy
- 3 shallots
- 1 carrot
- 3 cloves garlic
- best olive oil
- sage, thyme, bay leaves, cloves and tarragon
- If there is no blood in the hare, ask the butcher for a cup of calf's blood. Cut the hare into segments, being careful not to splinter the bones. Put the hare pieces in the marinade ensuring it is fully covered, and leave in the refrigerator for two or three days. Move the pieces about twice daily.
- Chop the speck, put it in cold water and bring to the boil, then dry in a sieve. Fry the speck in some fat until crisp.
- In the meantime take the hare from the marinade and allow to dry. Put the hare pieces in the hot fat. Flambé with the cognac, stirring thoroughly.
- Pour the flour over the meat, and steadily add the marinade until the meat is covered. Add the vegetables and herbs.
- Cover the pot and cook on a low heat for about 1½ hours. A quarter of an hour before completion, add the Mushrooms.
- Serve the hare pieces on a preheated plate. Carefully sieve the cooked marinade and pour it back into the pot, adding the speck. Continue to cook. Mix together the blood, the liver and the soured cream, adding some cognac. Then stir this into the contents of the pot. It should cook no more. It is now ready to serve.
- Serve with noodles and red cabbage. A good red wine is a vital accompaniment.