Civet De Lievre Marine Marinated Hare Stew Recipes

CIVET DE LIEVRE MARINE (MARINATED HARE STEW)

Civet de lievre marine (Marinated hare stew) image

The hare should be marinated for 12 to 24 hours, but no more. If marinated for more than 24 hours, it will lose its freshness. The dish can be prepared several days ahead and reheated just before serving. Use a young hare that weighs no more than six pounds.

Provided by Patricia Wells

Categories dinner, main course

Time 2h30m

Yield Eight servings

Number Of Ingredients 21

Ingredients

1 hare, ideally about four pounds, cut into serving-size pieces, reserving the liver for the sauce
8 ounces lean slab bacon, cubed
1/4 cup Cognac
Several branches of parsley
4 whole cloves garlic
1 pound fresh mushrooms
8 ounces small white onions
3 tablespoons butter
2 carrots, peeled and thickly sliced
3 small onions, peeled and quartered
3 shallots, peeled
1 branch celery
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon rosemary
10 grains whole black pepper
10 juniper berries
10 grains whole coriander
1 bottle red wine, preferably a young Burgundy
1/2 cup olive oil
Salt and freshly ground pepper to taste

Steps:

Combine the marinade ingredients and pour over the pieces of hare, seasoned with salt and freshly ground pepper. Marinate in the refrigerator for 12 to 24 hours.
Remove hare from marinade and wipe dry with a paper towel.
Saute four ounces of the bacon cubes in a large frying pan and drain on paper towels.
Strain marinade, discarding herbs and vegetables, and pour into a large, heavy-bottomed casserole with the bacon. Add hare, heat the casserole and add the Cognac. Heat for one minute, them flame with a match. Add parsley and garlic and simmer gently for two hours.
Meanwhile, clean and quarter mushrooms, and saute in butter for several minutes. Drain and set aside.
Blanch remaining four ounces bacon in boiling water for five minutes, drain, then rinse with cold water and drain again. Saute bacon in a frying pan and set aside.
Blanch onions for 10 minutes in boiling water, drain and set aside.
About 10 minutes before serving, remove the meat from the casserole, arrange on warm platter, cover with foil and place in a warm oven. Strain sauce, discarding the parsley and garlic.
In a small saucepan, add about one cup of the sauce with the liver, and cook over low heat for several minutes. Place sauce and liver in container of blender or food processor and puree. Combine the puree and the remaining sauce and cook until well blended. Check for seasoning, then pour sauce over the platter of hare.
Just before serving, combine mushrooms, bacon and onions in a frying pan and saute. Arrange around the edge of the platter as a garnish and serve.

PIPERADE (SAUTE OF PEPPERS, ONIONS AND TOMATOES)

Piperade (Saute of peppers, onions and tomatoes) image

REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).

Provided by Patricia Wells

Categories side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 red or green bell peppers
3 medium onions, minced
4 tomatoes, coarsely chopped
1 clove garlic, minced
1 bay leaf
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
Sprig of fresh parsley, minced
Salt and freshly ground pepper to taste

Steps:

Preheat broiler with broiler rack about 2 inches from heat. Broil peppers for 10 minutes, turning as skins blister and blacken. Remove peppers. When cool enough to handle, carefully peel and seed, discarding skins and seeds. Cut peppers into thin strips.
In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally. Mixture should be quite thick.
Piperade can be made ahead and put into 4 half-cup ramekins or molds. To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 618 milligrams, Sugar 8 grams

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