Ingredients  (for 4 people)

• 1 hare

• 250 g mushrooms

• 250g bacon 

• 2 tablespoons  flour

• 1 liter good red wine

• 20 tree onions

• 3 medium onions

• 1 garlic clove

• 1shallot

• 3 cloves

• 1 bouquet garni

• 1 small glass eau-de-vie

• 1 teaspoon sugar

• 50 g butter

• oil

• salt and peppercorns

Procedure

1. Cut the meat from the hare in pieces. Marinate with eau-de-vie, peeled and minced one onion, garlic and shallot, bouquet garni and cloves in 50 cl red wine for  24 hours.
    

2. Peel and mince the other two onions. Butter and oil a casserole, fry them, add lard cut in pieces. Remove them from the casserole and save.
    

3. Dry the hare meat with a sponge or cloth and brown. Sprinkle with flour
    

4. Add the marinade passed through a sieve and the rest of the wine. Simmer covered for 2 hours.
    

5. Wash mushrooms. Remove their lower parts and fry them in a frying pan on a little butter with tree onions sprinkled with sugar.
    
6. Add them in the casserole when the cooking is almost done.

How to Serve :
 

Serve hot as main course.

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