- 1 [4 1/2 to 6 1/2-pound / 2 to 3-kg] hare
- 1 bottle good red wine
- 125 mL [1/2 cup] red wine vinegar
- 1 bunch mixed fresh herbs
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 3 1/2 ounces [100 g] finely cut pork fat
- 1 egg
- 3 1/2 ounces [100 g] poultry livers, cut-up [optional]
- 4 cloves garlic, minced
- 1 onion, chopped
- 6 green onions [white part only], minced
- 2 pork fat slices
- 3 1/2 ounces [100 g] breadcrumbs
- 1 knob butter
- 2 heaping teaspoon [5 mL] fine salt
- 1/3 teaspoon [1.6 mL] ground pepper
- Freshly chopped thyme, to taste
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- Skin, empty the inside of hare reserving liver and if possible, collect some blood; beat it to avoid coagulation.
- Into an earthenware dish, pour red wine and wine vinegar; add bunch mixed fresh herbs, 1 chopped onion, minced garlic, chopped carrots and hare.
- Marinate for 24 hours, refrigerated.
- Preheat oven to 350°F [180°C].
- Into a clean dish, mix together finely cut pork fat, egg, poultry livers, remaining minced 4 cloves garlic, remaining chopped onion, minced green onions, freshly chopped thyme, chopped hare liver, and, if possibe, reserved blood; salt and pepper.
- Remove hare from marinade; reserving marinade, stuff hare with poultry livers mixture.
- Sew-up hare so that stuffing cannot fall out; wrap hare into pork fat slices.
- Transfer stuffed hare into a buttered roasting pan into which it can be well stretched out.
- Roast hare into preheated oven for 2 1/2 hours, basting hare every once in a while with marinade.
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