Jugged hare (Hasepfeffer)



    Ingredients:1 hare or 1 rabbit, cut into pieces, 1 cup of oil, 50 g of butter, 50 g of flour, 100 g of bacon pieces, 1 bouquet garni, 200 g of mushrooms, sliced, 3 of 4 slices of bread, cut into small cubes, salt, pepper.
    Marinade: 1/2l of red wine1 small cup of cognac, 1 cup of oil, 2 chopped onions, 2 carrots, peeled and sliced, 1 clove of garlic, chopped, thyme, bay leaf, 2 cloves, salt, pepper.

    For 6 people

    Preparation: 30 min, cooking time: 1h30, marinade: 24 h.

    Marinate the pieces of hare, without the liver, in the wine, with the cup of oil, cognac, onions, garlic, carrots and spices. Turn the meat from time to time. After 12 hours, remove the meat and strain. In a thick bottomed pot, heat the oil and fry the bacon pieces and then add the meat and some pepper. Sprinkle with a little flour and brown on both sides. Pour over the marinade liquid, add the bouquet garni, bring to the boil and leave to simmer for 1 1/2 hours. Just before the end of the cooking time, melt the butter in a pan and cook the mushrooms. Add to the pot. Fry the liver in a pan with a little oil and butter and fry the cubes of bread to make croutons.

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