Civet of Hare à la Flamande

Ingredients

• hare
• butter
• flour
• red wine
• vinegar
• salt
• pepper
• brown cassonade
• bouquet garni
• onions
• croutons fried in butter
• redcurrant jelly

Instructions

1. Cut up the hare and brown the pieces in butter.
2. Sprinkle them with 2 small spoonfuls of flour and cook it for a few minutes.
3. Pound the liver, pass it through a sieve and dilute it with the blood and 2 decilitres of vinegar; add this to a litre of red wine.
4. Moisten the pieces with this wine.
5. Add salt, pepper, 30 grammes of brown cassonade and a bouquet garni.
6. A little later add 500 grammes of sliced onions sautéed in butter.
7. As soon as the civet is cooked, turn the pieces out onto a sieve and put them into another saucepan.
8. Pass the onions and sauce through the étamine, cover the pieces with it and let them heat well through.
9. Arrange in a timbale and surround with croutons fried in butter and spread with redcurrant jelly.