1 hare (or rabbit) (2 kg) cut
into 9-10 serving pieces
(reserve liver)
250 grams streaky bacon
3 tablespoons vegetable oil
18 small pickling onions peeled
250 grams button mushrooms
1 tablespoon plain flour
salt and freshly ground pepper
Method:
Pour the wine and cognac into a bowl.
Add the sliced onion, carrot, garlic, 1 teaspoon freshly ground
pepper, thyme and rosemary. Mix together well. Add the hare (rabbit)
pieces to this marinade, turn around to coat uniformly. Cover and
marinate for 12 hours in the fridge, turning over the pieces at
regular intervals.
Remove the pieces of hare (rabbit)
from marinade and pat dry.. Strain the marinade, discarding the herbs
and other ingredients.
Cut the bacon into match sticks,
removing the rind.
Heat the oil in a heavy based pot (4
litres) and lightly brown the pieces of hare (rabbit) for about 10
minutes. Add the bacon and pickling onions. Stir cook until the pieces
of hare (rabbit) are well browned, about 5 minutes. Sprinkle with
flour and stir cook for 1 minute.
Pour the marinade into the pot and
bring to the boil. Cover and cook for 2 hours over low heat, stirring
occasionally. Season with salt and pepper.
Meanwhile, trim and wash the
mushrooms, pat dry and cut into quarters. Add them to the pot after
the two hours cooking time. Stir and cook for 30 minutes more.
Remove the hare (rabbit) pieces from
the pot with a slotted spoon and place on a warm serving dish. Keep
warm.
Press the raw hare (rabbit) liver
through a sieve into a bowl. Mix in with 1/4 cup of the sauce from the
pot. Return the mixture to the pot and stir cook for 30 seconds
over low heat. Pour this sauce immediately over the pieces of hare
(rabbit) in the serving plate.
Serve immediately. Eat with fresh
pain baguette as a starter course.
Just beautiful and a real treat on
special occasions.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
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