CookEat Recipe
Civet of Hare Chasseur
Hare braised with claret, tomato sauce, salt pork and ham, finished with mushrooms and glazed onions and served with heart-shaped bread croutons.
Method
Steps
Step 1
Have six finished glazed onions and twelve finished heart-shaped bread croutons from their linked preparations ready. Measure one gill of finished tomato sauce and have it hot. Have half a pint of hot water ready. Heat a conventional oven to 350°F.
Step 2
Have one medium raw food-purpose hare dressed and boned, then cut its edible meat into one-inch-square pieces. Keep raw meat separate from cooked components and clean tools and surfaces after handling. Heat two tablespoons olive oil in an oven-safe saucepan, add the hare and season with one and a half teaspoons salt and half a teaspoon white pepper. Stir well and cook briskly for ten minutes, mixing occasionally.
Step 3
Add one ounce uncooked salt pork and half an ounce raw ham, both cut in small square pieces. Stir and cook five minutes longer. Add two tablespoons flour and stir for one minute.
Step 4
Add one gill claret, half a pint hot water and one gill hot finished tomato sauce. Mix well. Tie together the two leeks, three parsley branches, one bay leaf and one thyme branch and add the bunch to the pan. Cover and put in the oven for thirty-five minutes as a guide.
Step 5
Add one finely chopped garlic clove, one teaspoon chopped parsley, six canned mushroom heads cut in slices and the six finished glazed onions. Mix gently and cook on the stovetop for five minutes more as a guide. Check each hare piece in its thickest part and the pork and ham; continue this cooking as needed until the hare is tender and every meat piece is cooked through and reaches at least 74°C.
Step 6
Remove the tied herb bunch and skim the fat from the surface. Dress the civet on a hot dish, retaining its meat, mushrooms, onions and gravy. Arrange the twelve finished heart-shaped bread croutons around it and serve promptly.
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