- 1 large hare
- 1 bottle [good] red wine
- A little water
- 2 carrots, sliced
- 1 large Spanish onion, sliced
- 6 tablespoons [90 mL] oil
- 24 tiny onions
- 1/2 pound [227 g] lean salt pork, cubed
- 1 tablespoon [8.75 g] flour
- 1 bouquet garni [4 parsley sprigs, 1 bay leaf and 1 thyme sprig tied-up]
- Thyme, to taste
- Marjoram, to taste
- 1 bay leaf
- Salt and pepper, to taste
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- Cut hare into parts.
- Marinate into a mixture of red wine, water, carrots and Spanish onion slices, a little salt and pepper, and 2 tablespoons [30 mL] of the oil.
- Marinate for 24 hours; wipe hare parts dry, reserving marinade.
- Into a casserole, heat remaining oil.
- Brown tiny onions and salt pork cubes; remove and reserve onions and salt pork.
- Into the same caserole, brown hare parts.
- Sprinkle with flour.
- Pour in 1 cup [250 mL] reserved marinade.
- Add 'bouquet garni', thyme, marjoram, bay leaf, salt and pepper; cover.
- Simmer, over low heat, for 1 hour.
- Mix in reserved onions and salt pork.
- Cover and simmer for 1 hour more.
- Check for seasonings.
- Serve.
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