Jugged Hare from Tony Bilson's Recipe Book by Tony Bilson

Ingredients

• 2 sprigs thyme
• 4 juniper berries, crushed
• 12 peppercorns
• 2 cloves garlic, crushed
• 60 ml red wine vinegar
• 60 ml cognac
• 1 bottle red wine (preferably a big hermitage)
• 1 stick celery, diced
• 1 carrot, diced
• 1 onion, chopped
• 50 ml olive oil
• 1 hare, hung for at least four days
• 100 ml demi-glace
• the reserved lungs, heart and liver
• 60 ml cream
• 100 g butter
• 2 tbl flour
• 200 g belly pork, diced
• 1 tbl tomato paste
• the strained marinade
• 12 pearl pickling onions, peeled
• white wine
• 24 baby mushrooms, stems removed
• 2 sprigs marjoram
• 1 bay leaf
• the hare meat, removed from marinade