Civet of Wild Hare

with wild mushrooms, red wine, baby carrots & Brussels sprouts

Civet of Wild Hare

with wild mushrooms, red wine, baby carrots & Brussels sprouts
Method
Serves 4
Two Days Before:

Place hare into a bowl and cover with red wine. Leave in the fridge for two days to marinate.

One Day Before:

Preheat oven to 170°C. Remove the hare pieces from the red wine marinade and pat dry. Lightly flour each piece.

Heat half the butter and oil in a cast iron pot. Add hare and fry until golden. Remove from pan and set aside.

Heat up the chicken stock and the red wine in a separate pot.

Empty hare pot of butter and oil. Add remaining butter and the fried hare pieces.

Stirring all the time, add remaining flour, diced vegetables, soaked porcini mushrooms and bacon. Season, then slowly add the stock mixture, garlic and bay leaves, making sure nothing sticks to the bottom.

Place a lid on the pot and bake in oven for 2 hours. Once two hours have passed, check if legs are tender. If not, continue until done.

The Day Of:

To serve, re-heat civet of hare. Blanch the baby carrots, Brussels sprouts and peas. Toss in butter and spread on the dish after serving. You may also want to serve this dish with a potato mash or soft polenta.


Chef’s Tip: Ask your local butcher or game farm about hare. If it is not available, you can also use rabbit. All you need to do is reduce the cooking time by half an hour.

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