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