Hare sive sauce with champignons

Peel the hare and cut the upper skin gently. Cut the pork belly into quadrangular pieces, fold on the oil into a wide saucepan, put on a heat and when brown, pour in the flour, fry, put the chopped hare and, having cooked a little more, pour in a glass of wine, stir, top up the broth, put the greens, champignons, a little spice and cook over a light heat until tender. Get the hare and brisket on the dish, and boil the sauce to the desired thickness, strain, add a little fried onions and pour over the hare sauce.