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French Colonial Civet Of Hare

6 pounds Hare -- cut serving pieces
Liver and blood of hare
1/2 cup Red wine
4 tablespoons Cooking oil
1 Onion -- minced
1 small Bay leaf -- broken
1/4 teaspoon Dried thyme
1/4 teaspoon Freshly-ground black pepper
1/2 pound Salt pork -- diced
2 Onions -- quartered
2 tablespoons Flour -- seasoned with
1/2 teaspoon Salt -- and
1/4 teaspoon Freshly-ground black pepper
1 tablespoon Minced celery leaf
2 Garlic cloves -- minced
1/4 cup Heavy cream


Marinate meat in wine, oil, minced onion, bay leaf, thyme, and pepper, refrigerated, for 8 to 12 hours. Drain, but reserve and strain the marinade. Render salt pork in a Dutch oven; add quartered onions and seasoned flour and cook, stirring, until light brown. Add and sear the meat. Add water to cover, celery leaf, and garlic. Cover and cook over medium heat for about 1 hour, or until tender. At 20 minutes before the meat is done, add the strained marinade, chopped hare liver, and blood and cream mixed. Stir and heat but do not let boil.

This recipe yields 6 to 8 servings.


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