Hare Shoulder Civet
- 12 hare shoulders
- 1 yellow onion, 3 1/2 ounces (100 g)
- 3 cloves garlic
- 1 sprig thyme
- 1/2 bay leaf
- parsley stems
- 1/2 cup cognac (10 cl)
- aged wine vinegar
- 1/2 teaspoon black Sarawak peppercorns (2 g)
- 5 juniper berries
- 3 cloves
- 1/2 cup crème fraiche (10 cl)
- 1/2 cup venison jus (10 cl)
- olive oil
- fleur de sel
- 7 ounces cured pork belly (200 g)
- 3/4 ounces butter (20 g)
- 3 1/2 tablespoons olive oil (5 cl)
- 3/4 ounces white flour, sieved (20 g)
- 1 quart full-bodied wine (Côtes du Rhône, for example) (1 l)
- 1 cup venison stock (20 cl)
Step 1: Hare
Remove the ends of the hare shoulders along with the small bone on the outer side. Set the trimmings aside for the sauce. Cut off any excess skin on the ends.
Peel and dice the yellow onion.
Peel the garlic and remove the sprout.
Tie up a bouquet garni with the parsley stems, thyme, and bay leaf.
Layer the hare shoulders with the aromatics and spices in successive layers. Drizzle with a third of the cognac, then with a dash of olive oil. Place the hare in a varnished earthenware dish, and place a weight on top. Marinate for 12 hours.
Step 2: Civet
Remove the contents of the earthenware dish with a fork. Set the meat and aromatics aside separately.
Cut the pork belly into 1/10 inch (3 mm) thick slices.
Melt the butter and olive oil in a cast iron pot. Brown the pork pieces lightly, remove, and strain.
Remove all of the meat from the pot. Lightly sweat the onion from the marinade. Sprinkle with the sieved flour, and stir with a wooden spoon.
Put the shoulders, trimmings, drippings, and pork back in the pot, and moisten with the red wine and stock. Add the aromatics from the marinade and a little fleur de sel.
Cover and cook for 1 hour over a low heat. Skim regularly to obtain a shiny, smooth sauce.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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