Entree: Andorra – Civet de llebre (Hare stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 8 hrs

Total 11 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 hare, jointed, approx. 3 lb (1.36 kg)
- 4 oz (115 g) pancetta or smoked bacon, diced
- 2 cups (480 ml) full-bodied dry red wine
- 2 cups (480 ml) beef or game stock
- 1 large onion, chopped (approx. 8 oz (225 g))
- 4 cloves garlic, crushed (approx. 0.42 oz (12 g))
- 2 medium carrots, sliced (approx. 6 oz (170 g))
- 8 oz (225 g) button or cremini mushrooms, halved
- 8 oz (225 g) pearl onions, peeled (or 1 cup (225 g) small peeled onions)
- 2 tbsp (30 ml) tomato paste
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 bay leaves
- 3 sprigs fresh thyme
- 6 juniper berries, lightly crushed (approx. 0.035 oz (1 g))
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (30 ml) brandy or cognac
- Salt and freshly ground black pepper, to taste
- 1/2 cup (120 ml) hare blood (optional, for traditional thickening and flavor)
- Liver from the hare (if available) or 2 oz (60 g) chicken liver, chopped (approx. 2 oz (60 g))

Show original ingredient measurements

- 1 hare, jointed, approx. 3 lb (1.36 kg)
- 4 oz (115 g) pancetta or smoked bacon, diced
- 2 cups (480 ml) full-bodied dry red wine
- 2 cups (480 ml) beef or game stock
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 4 cloves garlic, crushed (approx. 12 g)
- 2 medium carrots, sliced (approx. 6 oz / 170 g)
- 8 oz (225 g) button or cremini mushrooms, halved
- 8 oz (225 g) pearl onions, peeled (or 1 cup (225 g) small peeled onions)
- 2 tbsp (30 ml) tomato paste
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 bay leaves
- 3 sprigs fresh thyme
- 6 juniper berries, lightly crushed (approx. 1 g)
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (30 ml) brandy or cognac
- Salt and freshly ground black pepper, to taste
- 1/2 cup (120 ml) hare blood (optional, for traditional thickening and flavor)
- Liver from the hare (if available) or 2 oz (60 g) chicken liver, chopped (approx. 2 oz / 60 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the jointed hare pieces with the red wine, half the chopped onion, 1 crushed garlic clove, bay leaves, thyme and juniper berries in a nonreactive bowl or container. Cover and refrigerate for 8–24 hours.
2. Remove hare from marinade, reserving the liquid; pat the pieces dry and season lightly with salt and pepper. Strain the marinade and set the wine and solids aside.
3. In a heavy Dutch oven, render the pancetta or bacon over medium heat until browned and crisp; remove with a slotted spoon and reserve the fat. Add 1 tbsp (15 ml) olive oil if needed.
4. Lightly dust the hare pieces with flour, shaking off excess. Brown the hare in batches in the hot fat over medium-high heat until well colored on all sides; transfer browned pieces to a plate.
5. Reduce heat to medium, add the remaining olive oil and butter, then add the remaining onion, carrots, pearl onions and mushrooms. Cook until softened and lightly caramelized, about 6–8 minutes; add the remaining crushed garlic and tomato paste and cook 1–2 minutes more.
6. Deglaze the pot with brandy, scraping up browned bits. Return the hare and pancetta to the pot. Pour in the reserved wine marinade and the beef/game stock to nearly cover the meat. Add thyme and crushed juniper berries. Bring to a gentle simmer.
7. Cover and braise in the oven at 325°F (160°C) or on the stovetop over low heat for 1.5–2.5 hours, until the hare is tender and beginning to fall from the bone.
8. If using liver: purée the chopped liver with a few tablespoons of the hot braising liquid until smooth; whisk this purée into the sauce to enrich and thicken it. If using blood: temper the blood with a little hot sauce, then whisk into the stew off the heat to thicken and deepen color (optional and traditional).
9. Adjust seasoning with red wine vinegar, salt and pepper to balance richness and acidity. If sauce is too thin, reduce uncovered over medium heat until it coats the back of a spoon.
10. Serve the civet hot with polenta, crusty country bread, or potatoes. Garnish with the braised pearl onions and a sprinkle of chopped parsley if desired.

1. Marinate the jointed hare pieces with the red wine, half the chopped onion, 1 crushed garlic clove, bay leaves, thyme and juniper berries in a nonreactive bowl or container. Cover and refrigerate for 8–24 hours.
2. Remove hare from marinade, reserving the liquid; pat the pieces dry and season lightly with salt and pepper. Strain the marinade and set the wine and solids aside.
3. In a heavy Dutch oven, render the pancetta or bacon over medium heat until browned and crisp; remove with a slotted spoon and reserve the fat. Add 1 tbsp olive oil if needed.
4. Lightly dust the hare pieces with flour, shaking off excess. Brown the hare in batches in the hot fat over medium-high heat until well colored on all sides; transfer browned pieces to a plate.
5. Reduce heat to medium, add the remaining olive oil and butter, then add the remaining onion, carrots, pearl onions and mushrooms. Cook until softened and lightly caramelized, about 6–8 minutes; add the remaining crushed garlic and tomato paste and cook 1–2 minutes more.
6. Deglaze the pot with brandy, scraping up browned bits. Return the hare and pancetta to the pot. Pour in the reserved wine marinade and the beef/game stock to nearly cover the meat. Add thyme and crushed juniper berries. Bring to a gentle simmer.
7. Cover and braise in the oven at 325°F (160°C) or on the stovetop over low heat for 1.5–2.5 hours, until the hare is tender and beginning to fall from the bone.
8. If using liver: purée the chopped liver with a few tablespoons of the hot braising liquid until smooth; whisk this purée into the sauce to enrich and thicken it. If using blood: temper the blood with a little hot sauce, then whisk into the stew off the heat to thicken and deepen color (optional and traditional).
9. Adjust seasoning with red wine vinegar, salt and pepper to balance richness and acidity. If sauce is too thin, reduce uncovered over medium heat until it coats the back of a spoon.
10. Serve the civet hot with polenta, crusty country bread, or potatoes. Garnish with the braised pearl onions and a sprinkle of chopped parsley if desired.