Hare Home-Style

Ingredients

• 1 whole hare
• 2 cloves garlic
• to taste salt
• 1 bunch parsley
• 1 medium onion
• 1/4 teaspoon allspice
• 1 small leaf or pinch bay leaf
• 1-2 cups broth or stock
• 1 whole egg yolk
• 1 whole lemon

Instructions

1. After the hare is skinned and gutted, reserve the blood separately. Marinate the pieces with garlic and salt for two hours.
2. Dry each piece thoroughly with a clean cloth and fry them in a skillet until browned.
3. Add parsley, onion, a little allspice, and a small bay leaf. Pour in enough broth to braise the meat. Cook until the hare is tender.
4. Strain the sauce through a sieve. Whisk the reserved egg yolk and use it to thicken the sauce, stirring constantly over gentle heat. Finish with fresh lemon juice.