Casserole of Hare Carnacina

Serves 6

Ingredients

A hare of at least 2 kilo, cleaned and cut up for frying
90 grams butter
4 onions, finely sliced
30 grams flour
1 litre red wine, heated
100ml wine vinegar
45 grams brown sugar
Bouquet Garni
Parsley sprigs -3
Thyme sprigs - 2 (or 2 grams dried)
bay leaf;
(Optional: the blood from the hare mixed with 45 ml red wine)
the liver from the hare, chopped
Salt and freshly ground pepper
Red currant jelly.

Method

Dry the pieces of hare thoroughly and season them with salt and pepper. Heat the butter in a large, heavy pot over fairly high heat until almost golden and brown the pieces of hare on all sides.

Add the onions, stir until they begin to colour, sprinkle in the flour, cook for 1 minute, and add the wine, bring to the boil.

Stir until the liquid thickens slightly and add the vinegar, brown sugar, and the bouquet garni. Season with salt and pepper, reduce the heat, and simmer for 1 hour and 15 to 30 minutes, or until the pieces of hare are tender.

Remove them to a hot serving platter and keep warm.

Discard the bouquet garni, reduce the cooking liquid to about 3 cups, add the chopped liver, simmer 3 minutes, (and slowly add the blood mixture with wine)

Swirl the sauce over very low heat until it thickens slightly. Do not stir or boil.

Check seasoning, then pour the sauce over the hare, and serve the currant jelly on the side.

Note: If the hare's blood is not used, increase the quantity of flour to 3 tablespoons.

This dish is good served with polenta