Hare stew in landish (civet de lievre landais)

1 serving


Cut the hare saddle into pieces, put in a roaster in brown in goose or pork fat over high heat. Fry onions, garlic, lard speck or ham in ceramic dishes. Add dry red wine. After the wine boils a little, pour in the brown meat broth or chicken broth (or water if there is no broth) and put the tomato paste (or peeled tomatoes) and pre-soaked dry white 'mushrooms. Put the pieces of hare in the pan, cover and keep on a low heat for 2 - H h or until the hare is soft. By this time, the sauce should be thick enough; however, if the sauce is still liquid, pour it into a wide saucepan and, preventing the hare in the roaster from cooling, put it on a high heat for a few minutes so that part of the sauce boils and it thickens.