Civet de lièvre (hare or rabbit casserole)

This recipe requires preparation in advance!

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.

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:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Nice taste 4/5 ..but it always smells funny when I'm cooking it? Susie

===Ingredients===

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

The marinade

• 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

Mise en place

• Season the pieces of hare with salt and pepper.
• Add to a Lock and Lock style box with the remaining ingredients, cover and store in the refrigerator for 24 hours, shaking now and then.

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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