French Colonial Civet Of Hare

Recipe Ingredients

6 lbs	2724g / 96oz	Hare - cut serving pieces
		Liver and blood of hare
1/2 cup	118ml	Red wine
4 tablespoons	60ml	Cooking oil
1		Onion - minced
1		Bay leaf - broken (small)
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 lb	227g / 8oz	Salt pork - diced
2		Onions - quartered
2 tablespoons	30ml	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Minced celery leaf
2		Garlic cloves - minced
1/4 cup	59ml	Heavy cream

Recipe Instructions

Marinate meat in wine, oil, minced onion, bay leaf, thyme, and pepper, refrigerated, for 8 to 12 hours. Drain, but reserve and strain the marinade. Render salt pork in a Dutch oven; add quartered onions and seasoned flour and cook, stirring, until light brown. Add and sear the meat. Add water to cover, celery leaf, and garlic. Cover and cook over medium heat for about 1 hour, or until tender. At 20 minutes before the meat is done, add the strained marinade, chopped hare liver, and blood and cream mixed. Stir and heat but do not let boil.

This recipe yields 6 to 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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