Click on the image, above to submit to Pinterest.

Civet of Hare

Civet of Hare is a traditional British recipe (based on a French original) for a classic dish of hare marinated in red wine vinegar that's cooked in a red wine vinegar and brandy sauce thickened with hare liver and blood that's served with bacon, onions and sliced mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Civet of Hare.

prep time

20 minutes

cook time

125 minutes

Total Time:

145 minutes

Additional Time:

(+24 hours marinating)

Serves:

6

Rating: 4.5 star rating

Tags : Herb RecipesGame RecipesBritish Recipes


Ingredients:

1 hare
100ml red wine vinegar
2 tbsp chives, chopped
1 tbsp tarragon, chopped
2 tbsp fat
3 tbsp brandy
3 tbsp plain flour
4 garlic cloves, minced
200ml bouillon (about), optional
salt and freshly-ground black pepper, to taste
1 tsp sugar
1 tbsp fat
180g lean bacon, diced
8 baby onions, peeled
8 mushrooms, sliced
liver and blood from the hare
2 tbsp parsley, chopped
2 tbsp chives, chopped

Method:

Combine the vinegar, chives and tarragon in a bowl, pour over the hare in a shallow dish and cover with clingfilm (plastic wrap) before marinating in the refrigerator for at least 24 hours, turning several times during this period.

When done, drain the hare, reserve the marinade, add to a pan and gently simmer for 4 minutes then take off the heat and set aside. Now heat 2 tbsp fat in a pan, add the drained hare and fry until evenly browned all over. Pour over the brandy and set alight. When the flames have died down stir in the garlic and flour. Strain the marinade and add the liquid to the pan. Bring to a simmer and stir in the sugar (if you like a milder flavour dilute with the stock) and season with salt and black pepper to taste. Cover the pan and cook gently for 60 minutes.

When the hour is up heat the 1 tbsp fat in a frying pan then add the bacon, whole onions and sliced mushrooms. Cook for about 8 minutes, or until coloured, then stir into the civet and continue cooking for a further 60 minutes.

Crush the liver and pass through a fine-meshed sieve then add to the civet along with the hare blood and the chopped herbs. Allow to heat through, but do not boil.

Serve with mashed potatoes or rice.