Real Recipes From Real Home Cooks ®

lievre des meres blanc (harefrom the mothers blanc

Recipe by
Wallace Hale
sikeston, MO

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

yield serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For lievre des meres blanc (harefrom the mothers blanc

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

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