Emblematic Recipe of great French cuisine
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Ingredients for 8 servings

servings
  • 1 Beautiful hare weighing 2.5 to 7.75 lb (3.5 kg) from Beauce (if you can find one) shot in the head, gutted and butchered (it is then called three-quarter).
  • Cut: the hind legs in 2, the saddle in 2 lengthwise, the front legs, the loin cut into 6 or 7 pieces, the head cut in 2, the blood, liver and heart collected in a small pot with a drop of vinegar on top.
  • Marinade
  • 2 Bottles of tannic wine (old Cahors for example)
  • 1 Yellow onion peeled and cut
  • into mirepoix (large chunks)
  • 1 large carrot cut the same way
  • 3 Shallots peeled and cut the same way
  • 3 Garlic cloves degerminated and just crushed
  • 2 Bay leaves + some thyme
  • 2 Tablespoons of good wine vinegar
  • 1 Tablespoon of peanut oil
  • Some coarse sea salt and 4 g of crushed pepper.
  • For preparation and garnish
  • 2.8 oz (80 g) of duck fat
  • 2.5 oz (70 g) of flour
  • 7 oz (200 g) of small onions glazed brown*
  • 10.5 oz (300 g) of button mushrooms peeled and cut into slices
  • 7 oz (200 g) of blanched bacon (cold water brought to boiling and refreshed)
  • 6 to 8 heart-shaped croutons cut from slices of sandwich bread then pan-fried (oil and butter).
  • 2 Small anchovy fillets lengthened