Provençal hare fillet (filet de lievre a la provencale)

Cut an elongated fillet and sufficient thickness from the dorsal part of the hare. Nash each piece of fillet with small slices of lard; salt and pepper to taste and fry for 20-30 minutes in vegetable oil or pork fat, turning several times and adding fat, if necessary. Add red or white dry wine, tomato paste and garlic to the table 10 minutes before serving. Keep on a low heat, closing the pan with a lid. Serve with toasted bread (cool).