Civet of Hare with Garlic Recipe

By TogAdmin Published: April 5, 2013



    1. Joint the hare and marinate for 24 hours in the lemon juice and half the oil.
    2. Dry the hare and fry in hot oil until brown all over.
    3. Add the marinade, lemon juice, wine, skinned garlic, herbs and seasoning. Simmer for 3 hours.
    4. Thicken slightly with beurre manie by stirring it in bit by bit until the desired consistency is achieved.
    5. Add some of the sauce gradually to the hares blood and return to the pan. Do not allow to boil.
    6. Serve with croutons rubbed with garlic.
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