Entree: France – Gascony – Civet de Lièvre (Slow-braised Gascon hare stew in red wine with bacon and mushrooms)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Additional 8 hrs

Total 10 hrs 45 min

Ingredients

- 1 whole hare, jointed, approx. 3 lb (1.4 kg)
- 3 cups (720 ml) dry red wine
- 1/4 cup (60 ml) Armagnac
- 6 oz (170 g) smoked bacon lardons or pancetta, diced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 medium onions, thinly sliced
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 8 oz (225 g) cremini or button mushrooms, halved
- 12 oz (340 g) pearl onions, peeled
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef or veal stock
- 1 tbsp (15 ml) tomato paste
- 3 cloves garlic, smashed
- 2 sprigs fresh thyme
- 2 bay leaves
- 4 juniper berries, crushed (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. In a nonreactive bowl combine the red wine, 1 sliced onion, 1 carrot (roughly chopped), 1 stalk celery (roughly chopped), garlic, thyme, bay leaves, crushed juniper berries and tomato paste. Submerge the jointed hare in the marinade, cover and chill for at least 8 hours or overnight.
2. Remove the hare from the marinade, reserving the liquid. Pat the meat dry and season lightly with salt and pepper. Dust the pieces evenly with the flour.
3. In a heavy Dutch oven or braising pan over medium heat, render the bacon lardons until crisp; remove with a slotted spoon and set aside, leaving the fat in the pan.
4. Add the olive oil and 1 tbsp butter to the pan. Brown the floured hare pieces in batches until well colored on all sides; transfer the browned meat to a plate.
5. Add the remaining butter to the pan and sauté the sliced onion, remaining carrot and celery until softened and beginning to color, about 6–8 minutes.
6. Return the hare and bacon to the pan. Pour in the reserved wine marinade (strain if desired) and the beef stock to nearly cover the meat. Bring to a gentle simmer.
7. Stir in the Armagnac, then carefully ignite to flambé if desired and safe; allow flames to subside. Add the pearl onions and mushrooms, nestling them into the liquid.
8. Reduce heat to low, cover partially, and simmer gently for 1 1/2 to 2 hours or until the hare is tender and the sauce is reduced and glossy. Skim fat as needed.
9. Adjust seasoning with salt and pepper. If a thicker sauce is desired, remove the meat and reduce the sauce over higher heat until slightly thickened, then return the meat and warm through.
10. Garnish with chopped parsley and serve hot with mashed potatoes, polenta, or buttered noodles to soak up the sauce.