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Le Chaudron recipe
Civet de lièvre
Hare stewed in red wine
⏱ 150 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1hare, cut into pieces
750 ml (3 cups)full-bodied red wine
200 g (7 oz)smoked lardons
3onions, sliced
3carrots, sliced
2 tbspflour
2 leavesbay leaf
- 1 hare, cut into pieces
- 750 ml (3 cups) full-bodied red wine
- 200 g (7 oz) smoked lardons
- 3 onions, sliced
- 3 carrots, sliced
- 2 tbsp flour
- 2 leaves bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the hare in the red wine with the onions and bay leaf overnight in the fridge.
- Drain the hare, saving the marinade, then brown it on all sides in the Dutch oven for 10 minutes.
- Add the lardons and carrots, sprinkle with flour and stir for 2 minutes, then deglaze with the strained marinade.
- Bring to a simmer, then cover and cook over very low heat for 1½ hours until the meat is tender.
- Check that the meat comes away easily, then adjust the seasoning of the thick, rich sauce.
- Serve the hare stew piping hot in its wine sauce with fresh pasta or steamed potatoes.
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