Lievre Des Meres Blanc (harefrom The Mothers Blanc Recipe

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lievre des meres blanc (harefrom the mothers blanc

Wallace Hale


this is a recipe from the Department of Ain in France.its authentic french cooking hope you enjoy.

pinch tips: Parchment Paper Vs Wax Paper


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about 4


30 Min


1 Hr


Stove Top


5 lb
hare, cut up in pieces, blood reserved
4 c
red wine
carrots sliced
2 large
onions finely chopped
bouquet garni (parsley, thyme, bay leaf, chives)
pepper and salt to taste
3 Tbsp
3 Tbsp
olive oil
1 clove
garlic minced
1/3 c
balsamic vinegar
2 Tbsp
3 c
homemade beefstock
2 small
blood sausages made with onion

Directions Step-By-Step

Beforehand, on a tray, leave hair outside in the open air, if you can, lighly covered with a cheese cloth, for thre or 4 days. reserve blood and giblets in the refrigerator.
monday,make your stock. refrigerate over night
tuesday,remove, and discard layer of fat formed on top of cold stock, replace in refrigerator . in a bowl, mix wine, carrots, onions, bouquet garni, pepper and salt. transfer marinade to a plastic bag along with your cut up pieces of hare, seal,refrigerate 24 hrs.
wensday,in a pan, heat 1 tablespoon butter and 1 tablespoon olive oil, saute neck, giblet, and head, with chopped carrots and onion from the maranade, and garlic clove. cook 1 hour. deglaze the pan with the balsamic vinegar. reserve liver and heart. Discard the hare pieces. press the and liquid through a sieve. discard the solids and save the jus.
thursday,remove the meat from maranade. dry with absorbant paper, filter marinade. in a heavy pot melt the remaining butter and oil, and saute meat until nicely golden. sprincle with two tablespoons flour, pepper and salt. pour in the filtered marinade, 1 cup beef broth, and the reserved blood and jus. stir, cover, cook over low heat 1 hour. Add stock as needed.
friday, finely chop the reserved liver and heart. add to the meat preperation, along with the pieces blood sausage, bringing up to a simmer and stirring to incorperate well , set aside.
sunday, bring the civet to a simmer and finish the cooking. serve with flat noodles

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: French
Dietary Needs: Low Sodium
Other Tag: Heirloom
Hashtag: #hare