Civet de lièvre from Mourjou: The Life and Food of an Auvergne Village by Peter Graham
The terrain of the Auvergne, much of which consists of grass-covered hills and mountains, is highly suited to the lifestyle of the hare. It is also reputed to p
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Ingredients
- salt
- 40 ml (1½ fl oz) cognac
- 30 g (1 oz) lard
- freshly ground pepper
- 2 bay leaves
- 1 sprig thyme
- 1 tablespoon oil
- 6 juniper berries
- 750 ml (26 fl oz) good red wine
- 1 clove garlic, finely chopped
- 60 ml (2 fl oz) double cream
- 200 g (7 oz) lean salt pork belly or green bacon
- 1 tablespoon flour
- 20 pickling onions
- 30 ml (1 fl oz) good cider vinegar, or 20 ml (¾ fl oz) sherry vinegar
- 1 hare of about 2 kg (4 lb 6 oz), with its blood and liver
- 2 onions, finely sliced
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