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Civet de Lievre (Hare Stew)
Civet de lievre recipe or stewed hare in red wine with carrots, pearl onion, juniper berries and rosemary... a winter classic!
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 people
Calories per serving 394 kcal
Ingredients
- 4 hare legs or shoulders
- 1 large fresh carrot slices
- 1 medium onion
- 4 large garlic cloves unpeeled
- 3 cups red wine (720 ml)
- 2 sprigs fresh rosemary
- 4 bay leaves
- 2 cloves
- 2 tbsp black peppercorns
- 4 tbsp cranberry jam optional
- 2 tbsp dried juniper berries
- 1 tsp coarse salt
Instructions
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Rinse the hare legs under cold running tap water. Pat them dry and place them in a large and wide pan. Sprinkle with the unpeeled garlic cloves, juniper berries and black pepper corns.
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Then add the sliced carrot, bay leaves and rosemary to the pan. Peel the yellow onion (I used pearl onions that I had still left) and chop it up roughly. Add this to the pan together with a good pinch of salt and the cloves. Pour in the red wine as well.
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The hare should be fully submerged. Put a lid on the pan and place it in the fridge. Let the hare legs soak and marinate in the wine for at least 12 hour, preferably 24 hours. The hare will look purple after that but that’s normal.
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Then place the pan over high heat and bring the wine and the rest of the ingredients to a rolling boil. Then turn the heat low and simmer the hare for at least 2 hours until the soft meat falls more or less off the bone. Right in the end stir in the cranberry sauce (optional) or a little brown sugar.
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Check the seasoning and add extra pepper or salt to taste if necessary. You can add a little bit of flour, cold butter or sauce thickener to make the sauce glossier and creamier. Scoop the hare legs onto deep plates. Divide the carrots and the rest of the sauce over the plates and serve hot.
