Hare with Flageolet Beans and Mustard | RICARDO

Ingredients

• 2 hares, approximately 1 1/2 lb (675 g) each, cut into pieces
• 2 tablespoons (30 ml) olive oil
• 1 large onion, thinly sliced
• 2 slices bacon, chopped
• 2 cloves garlic, thinly sliced
• 1/4 cup (60 ml) Dijon mustard
• 1 cup (250 ml) chicken broth
• 1/2 cup (125 ml) 35% cream (or 15% cooking cream)
• 1 sprig fresh sage
• 2 cans 14 oz (398 ml) kidney beans, rinsed and drained
• Salt and pepper