We peel and clean the hare well. We remove and reserve in the liver and collect what we can of the blood to make the sauce. We chop the piece and salt and pepper.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make hare civet: |
| 1 2.5 Kgs. Without cleaning 1 onion 2 cloves of garlic 6 cuch. of olive oil 3 cuch. from brandy 1 laurel leaf a pinch of thyme a pinch of parsley a pinch of oregano flour 1/2 l. of red wine 1/2 l. Broth |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with red wine |
Ingredients to make hare civet:
2. In a casserole we put the oil, the brandy, the garlic, the chopped onion and all the aromatic herbs. Then, macerate for 12 hours.
3. In another casserole, when the marinade is ready, heat oil and put the flour to brown. We will also incorporate the chopped hare to be browned.
4. Add the chopped scallion until it sautés well and watered with red wine and broth.
5. Stir when it boils and we have on the fire about 20 minutes.
6. After this time, add the marinade and put the casserole in the oven 45 minutes. We heat, apart, in another casserole with a little sauce the blood.
7. Add the crushed liver in the mortar. We mix everything well and incorporate into the casserole with the hare. We put another 15 minutes in the oven and ready to serve.
8. This dish, like many others of hunting, is very rich when it is evening.
9. Hunting recipe whose differential characteristic of others consists in the use of blood, which brings the dish a very dark color and a pronounced flavor.
