📝 About This Recipe
A cornerstone of French haute cuisine, this Civet de Lièvre is a dark, velvety, and profoundly aromatic stew that celebrates the wild essence of the hunt. This centuries-old recipe utilizes a traditional red wine marinade and a finish of blood and chocolate to create a sauce of incomparable depth and sheen. It is a slow-cooked masterpiece that transforms gamey hare into a fork-tender delicacy, perfect for a cold winter's evening by the fire.
🥗 Ingredients
The Hare and Marinade
- 1 whole Wild Hare (approx. 2.5-3kg, jointed into 8-10 pieces; reserve the blood and liver if possible)
- 1.5 liters Full-bodied Red Wine (Use a good Burgundy or Côtes du Rhône)
- 2 pieces Carrots (peeled and sliced into rounds)
- 1 large Yellow Onion (peeled and thinly sliced)
- 4 cloves Garlic (crushed)
- 1 bundle Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
- 10 pieces Black Peppercorns (whole)
- 100 ml Cognac (for the marinade and flambé)
The Stew Base
- 200 grams Smoked Bacon Lardons (cut into thick batons)
- 20 pieces Pearl Onions (peeled)
- 250 grams Button Mushrooms (cleaned and halved)
- 3 tablespoons Flour (for dredging and thickening)
- 50 grams Duck Fat or Butter (for searing)
The Liaison (The Finish)
- 20 grams Dark Chocolate (at least 70% cocoa; adds gloss and depth)
- 100 ml Reserved Hare Blood (if unavailable, substitute with 100ml heavy cream mixed with 1 tsp cocoa)
- 1 tablespoon Red Currant Jelly (for a touch of sweetness and shine)
👨🍳 Instructions
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1
Place the hare pieces in a large ceramic or glass bowl. Add the sliced carrots, onions, garlic, peppercorns, bouquet garni, cognac, and pour over the red wine. Cover and refrigerate for 24 to 48 hours, turning the meat occasionally.
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2
Remove the hare pieces from the marinade and pat them thoroughly dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately.
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3
In a heavy-bottomed Dutch oven (cast iron is best), melt the duck fat over medium-high heat. Brown the hare pieces in batches until deeply caramelized on all sides. Remove meat and set aside.
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4
In the same pot, fry the bacon lardons until crispy. Add the pearl onions and mushrooms, sautéing until golden brown. Remove these 'garniture grand-mère' and set aside for later.
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5
Add the reserved vegetables from the marinade to the pot. Sauté for 5 minutes until softened. Sprinkle the flour over the vegetables and stir for 2 minutes to cook out the raw flour taste.
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6
Return the hare pieces to the pot. Carefully pour in the reserved marinade liquid. Bring to a gentle simmer, scraping the bottom of the pot to release the flavorful brown bits (fond).
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7
Cover with a tight-fitting lid and cook on very low heat (or in a 150°C/300°F oven) for 2.5 to 3 hours, until the meat is tender and starting to pull away from the bone.
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8
Once the meat is tender, remove the hare pieces and the bouquet garni. Strain the cooking liquid through a fine-mesh sieve into a clean saucepan, discarding the cooked-out vegetables. Press on the solids to extract all flavor.
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9
Reduce the strained sauce over medium heat until it coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
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10
For the Liaison: In a small bowl, whisk the reserved blood (if using) with a ladle of the hot sauce. Slowly whisk this mixture back into the main saucepan over low heat. Do not let the sauce boil again, or the blood will curdle.
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11
Whisk in the dark chocolate and red currant jelly until melted and the sauce is glossy and dark. Return the hare, lardons, pearl onions, and mushrooms to the sauce to warm through.
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12
Serve immediately in warmed shallow bowls, ensuring each piece of meat is generously coated in the rich sauce.
💡 Chef's Tips
Always pat the meat dry before searing; moisture is the enemy of a good crust. If you cannot source hare blood, a small amount of pig's blood from a butcher works perfectly, or the chocolate/jelly combo alone provides a similar richness. Never let the sauce boil after adding the blood liaison, as it will lose its silky texture and turn grainy. This dish is even better the next day, as the flavors of the game and wine continue to meld. If the hare is very wild/old, increase the marinating time to the full 48 hours to help tenderize the fibers.
🍽️ Serving Suggestions
Serve with buttery fresh pappardelle or wide egg noodles to catch the decadent sauce. Traditional French sides include 'Pommes Purée' (mashed potatoes with plenty of butter) or braised red cabbage. A garnish of fried bread croutons rubbed with garlic adds a delightful crunch. Pair with a powerful, aged red wine from the same region used in the marinade, such as a Gevrey-Chambertin or a Hermitage.