The spice blend used in this recipe works for all mammalian game as well as many cooking techniques: roasting, soup, terrine… don’t hesitate to make this dish a day in advance, it’s even better when its reheated.
- 1 hare
- Flour for the meat
- 1 tsp small game spices, ground
- Salt, to taste
- Pepper, to taste
- 8 Tbsp clarified butter or duck fat
- 2 cups chicken or poultry stock
- 2 cups small onions, peeled
- 2 cups mushrooms
- 2 Tbsp balsamic vinegar
- Minced parsley for garnish
- 2 cups red wine
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 Tbsp small game spices
- 2 Tbsp wine vinegar
- 4 cloves garlic
Wash the rabbit well and cut into 8 pieces.
Place the hare and all the marinade ingredients in a bowl. Cover and marinate for 12 to 48 hours.
Drain the meat and pat dry with a paper towel. Season with spices, salt and papper. Roll each piece in flour.
Heat a heavy pot on medium with half the clarified butter and brown the hare.
Meanwhile, put all the marinade ingredients in a large pot. Add the stock and bring to a boil. Skim the scum off the surface of the liquid. Let simmer for 10 to 15 minutes.
Drain the marinade through a colander and pour into the pot with the meat. Cover and simmer until the meat is well tender (1 to 2 hours).
In another pan, heat the remaining butter and add the small onions and mushrooms.
When the meat is tender, add the onions and mushrooms. Add the balsamic vinegar. Let simmer lightly for another 30 minutes. Let rest at least 30 minutes before serving.