Recipe: Hare Civet the French Way

Name: Le civet de lièvre à la Française
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 portions
Ingredients: 1 Beau lièvre de 2,5 a 3,5 kg Beauceron (si vous trouvez) tiré a la tête vidé et dépecé (il s'appelle alors trois-quart.Coupez :les cuisses en 2 le coffre en 2 dans la longueur, les pattes de devant, le râble coupé en 6 ou 7 morceaux, la tête coupée en 2,le sang et foie et cœur récupérés dans un petit caquelon avec une goutte de vinaigre dessus.Marinade2 Bouteilles de vin tannique (vieux Cahors ou par exemple)1 oignon jaune épluché et tailléen mirepoix(gros carrés)1 grosse carotte taillée de même3 échalotes épluchées et taillées de même3 gousses d'ail dégermées juste écrasées2 feuilles de laurier + un peu de thym2 cuillers de bon vinaigre de vin1 cuiller d'huile d'arachideun peu de gros sel de mer et 4 g de mignonnette de poivre.Pour la préparation et la garniture80 g de graisse de canard70 g de farine200 g de petits oignons glacés a brun*300 g de champignons de paris épluchés et taillés en escalopes200 g de lardons blanchis (eau froide montée a ébullition et rafraîchis)6 a 8 croûtons en forme de coeurs taillés dans des tranches de pain de mie puis passés a la poêle(huile et beurre).2 petits filets d'anchois allongés

By chef patrick ★ ★ ★ ★ ★ 5/5 (4 reviews) Meat

Prep 20 min

Cook 120 min

Total 2h20

Servings 8 serv.

Emblematic Recipe of great French cuisine

Ingredients for 8 servings

1 Beautiful hare weighing 2.5 to 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
80 g of duck fat
70 g of flour
200 g of small onions glazed brown*
300 g of button mushrooms peeled and cut into slices
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

Step-by-step directions

The day before:

1- In a large salad bowl, place your hare pieces and all the marinade elements, cover and keep in the refrigerator.
The next day:

2- In a colander drain your hare pieces and the garnish and wine separately.

3- Preheat your oven to 170°C (gas mark 6).

4- In a large ovenproof pot, heat your duck fat, when it is very hot, place your hare pieces avoiding adding the garnish (carrot, onion etc), brown for 4 to 5 minutes so that all the pieces are well roasted.

5- Add your drained garnish to it, put the lid on and let it sweat gently for 10 minutes.

6- Then, open the lid, pour in the flour, coating all the pieces well (dust with flour) and let cook like this for 5 minutes then pour in the wine adding 30 cl of cold water or stock, wait for it to return to boiling season a little then cover and put in the middle of the oven for 1 hour 45 minutes cooking time.
You will then have all the time to prepare your garnish:

7- Your small peeled onions covered with salted water with 1 teaspoon of sugar and 1 knob of butter, cover with a small circle of parchment paper with a hole in the center (evaporation) cook like this until there is no more liquid and they are caramelized* (they will then be glazed brown).
The small blanched bacon pieces sautéed in butter in a pan then drained keeping the fat which you then put back in the same pan to sauté your sliced mushrooms.

8- There your garnish is ready. Your hare is cooked, using a skimmer and a meat fork, remove the hare pieces one by one and place them in a pot (decant) (discard the head).

9- Making sure there are no more bones at the bottom add

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