Hare in civet

October 29, 2012
Hare in civet


  • one hare
  • already ripen and ready to be cooked
  • 2 bottles Nebbiolo
  • 2 carrots
  • 2 stalks of celery
  • one onion
  • 2 garlic yolks
  • rosemary
  • 2 leaves of laurel
  • 6 cloves
  • a piece of cinnamon
  • 4 juniper berries
  • 30 g butter
  • 50 g lard
  • olive oil


The hare must be rightly prepared before cooking it in the civet.

So, cut it into pieces and put it in a big bowl to marinade it; cover it with Nebbiolo wine and the following vegetables (sliced): one carrot, one stalk of celery, a half onion, one garlic yolk, rosemary, two leaves of laurel, the cinnamon, cloves and juniper berries. Leave the hare in the marinade for thirty-six hours.

Chop the other half onion, one carrot, one stalk of celery, and one garlic yolk; add the hare’s liver, cut into little pieces; put the whole in a pot and  fry lightly in butter and chopped lard with a little oil, until the onion becomes golden.

Then add the hare and cook on a high fire for about 10-15 minutes, taking care not to burn the onion (if necessary, add some stock).

Now add te marinade a little at a time and keep cooking on a medium fire until there’s only a little wine left. At the end, sieve the civet sauce and cover the hare with it.

Serve hot.

Photo credit: Charles Haynes