This very flavoursome stew, civet de lièvre au vin d'Arbois, is easy to make and popular amongst the farming families of the Jura region. It's often served with pasta.
- 1 hare, about 1kg, portioned
- 1 brown onion, sliced
- 1 medium carrot, sliced
- 3 garlic cloves, crushed
- 1 bay leaf
- 2 cloves
- 3 sprigs of thyme
- 30 ml brandy
- 600 ml red wine from Arbois or other medium-bodied red wine
- 2 tbsp vegetable oil
- 1 tbsp butter
- salt and freshly ground black pepper
- 1½ tbsp plain flour
- 3 tbsp chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the hare pieces in a bowl with the onion, carrot, crushed garlic, bay leaf, cloves, thyme, brandy and red wine. Cover the bowl, refrigerate and leave to marinate overnight.
Preheat the oven to 140°C.
Drain the hare pieces on kitchen paper. Strain the liquid into a bowl, reserving the vegetables and herbs.
Heat the oil and butter on medium heat in an ovenproof casserole dish and brown the hare pieces on all sides. Season with salt and pepper and stir in the vegetables and herbs, cooking for a few minutes. Dust with flour and stir well. Add the marinade liquid, stir well and bring to a simmer. Cover with foil and a lid and bake in the preheated oven for about 2–2 ½ hours.
Transfer the cooked hare pieces to a dish. Strain the rich sauce over the meat, discarding the vegetables and herbs. Sprinkle the meat with chopped parsley and serve.