Hare with garlic sauce (aillade de leiraut)

1 serving


Finely chop lard, onions, garlic and hare liver and put in ceramic or earthenware. Add vinegar, hare blood, salt, black pepper, nutmeg, chaber or marjoram. Put on a low heat and cook for 2 hours. Watch so as not to burn. If necessary, add a little heated red wine or vinegar, so that the sauce remains liquid. An hour after the sauce has begun to cook, put the hare fried, dropping it into a roaster with a lot of pork fat and covering it with salted paper. It will take about 1 hour to prepare the hare. When the hare is ready, put the garlic sauce in a deep dish and put the hare on top.