Recipes
Hare in civet
October 29, 2012
Ingredients
- 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
Procedure
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
