How to make Hare Civet?
This recipe takes 210 minutes for 6 servings, medium difficulty.
Discover our hare civet recipe. Ready in 3h30. Easy. Serves 6. With 1 lièvre coupé en morceaux, 1 rabbit cut into pieces, 1 conejo cortado en trozos.
35 min
Prep time
175 min
Cook time
6
Servings
Medium
Difficulty
3h30
Total time
Lunch
Meal type
What ingredients for Hare Civet?
How to prepare Hare Civet?
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1
Marinate the hare for 24 hours in 1/2 liter of wine with half a cup of eau-de-vie, slices of 1 onion, a hint of garlic, bouquet garni, shallots, whole grains of salt and pepper in the marinade. Cover and turn the pieces occasionally in the marinade.
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2
In a well-buttered and oiled casserole, brown 2 onions over high heat along with the diced bacon.
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3
Dry off the hare, sear it over high heat, dust with flour, and let it become golden.
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4
Add the strained marinade as well as the remaining wine and a bouquet garni.
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5
Cover and cook for 2 hours.
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6
In a skillet, sauté the mushrooms thoroughly cleaned and the small onions dusted with sugar in butter.
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7
Add them to the stew near the end of cooking.
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8
Serve with accompaniments of golden croutons of country bread and pasta.
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Frequently asked questions
Preparation takes 35 minutes and cooking takes 175 minutes, for a total of 210 minutes.
This recipe serves 6 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
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