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French Colonial Civet of Hare
6 lb Hare cut serving pieces
Liver and blood of hare
1/2 cup Red wine
4 tbl Cooking oil
1 x Onion minced
1 sm Bay leaf broken
1/4 tsp Dried thyme
1/4 tsp Freshly-ground black pepper
1/2 lb Salt pork diced
2 x Onions quartered
2 tbl Flour seasoned with 1/2 tsp Salt and 1/4 tsp Freshly-ground black pepper
1 tbl Minced celery leaf
2 x Garlic cloves minced
1/4 cup Heavy cream
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.
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