Civet de Lievre (Jugged Hare)

Ingredients

• a hare
• a quarter of a pound of bacon
• a dozen and a half small white onions
• a pint of stock
• two glasses of claret
• a teaspoonful of claret
• a bouquet garni consisting of parsley, a bay leaf, a sprig of thyme, and half a shallot
• a piece of celery

Method

1. 1

   Cut hare into pieces and reserve blood.

2. 2

   Fry bacon and onions until golden, then remove.

3. 3

   Fry hare pieces, dredge with flour, add stock and claret, and simmer for two hours.

4. 4

   Add blood mixture and simmer for another twenty minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 38. The excerpt below is the record exactly as published.

Civet de Lievre (Jugged Hare). — Cut up a hare into convenient pieces and reserve the blood. Melt a small piece of butter in a stewpan, add a quarter of a pound of bacon cut in small pieces, and a dozen and a half small white onions. Fry them slowly to a golden colour. Then take out the onions and pieces of bacon and in the same saucepan fry the pieces of hare, afterwards dredge them with flour, cook for another five minutes, add a pint of stock and two glasses of claret with pepper and salt and a bouquet garni consisting of parsley, a bay leaf, a sprig of thyme, and half a shallot. A piece of celery is also a great improvement. Let the whole stew very gently for a couple of hours. Then add a teaspoonf ul of clare

Cook this with the app: pantry check, scaling, and the assistant.