Civet de Lièvre from A Table in Provence by Leslie Forbes
(Rabbit can be substituted for hare in this recipe but the quantities should be altered accordingly) Aline Bouquet’s grandmother used to make this musky stew at her little auberge in Viens....
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Ingredients
- stock or water (see method)
- 1 small glass rum or cognac
- 7 oz/220 g unsmoked bacon in a piece, cubed
- 1 bouquet garni of 2 bay leaves, fresh thyme and savory
- 2-3 tbsp/30-45 ml flour
- olive oil for frying
- salt
- black pepper
- fresh parsley, finely chopped, as garnish
- 1 4 lb/1.8-2 kg hare, skinned, cleaned & cut in pieces, liver reserved
- blood from the hare mixed with 1 tsp/5 ml vinegar (can be omitted but tastes very good)
- 2 large onions, peeled and thinly sliced
- 1 bottle red wine (not more than 11-12% alcohol)
- 3-4 cloves garlic, peeled & crushed
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