lievre des meres blanc (harefrom the mothers blanc

Lievre Des Meres Blanc (harefrom The Mothers Blanc

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Wallace Hale


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


☆☆☆☆☆ 0 votes

about 4
30 Min
1 Hr
Stove Top


  • 5 lb
    hare, cut up in pieces, blood reserved
  • 4 c
    red wine
  • 4
    carrots sliced
  • 2 large
    onions finely chopped
  • 1
    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

How to Make lievre des meres blanc (harefrom the mothers blanc


  1. 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.
  2. monday,make your stock. refrigerate over night
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. sunday, bring the civet to a simmer and finish the cooking. serve with flat noodles

Printable Recipe Card

About lievre des meres blanc (harefrom the mothers blanc

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

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