Ingredients

• 1 hare, cut into pieces
• 750 ml red wine
• 200 g lardons
• 2 onions, quartered
• 3 carrots, cut into chunks
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 bouquet garni(thyme, bay leaf, parsley)
• 3 tbsp flour
• 3 tbsp vegetable oil
• 60 ml cognac
• 1 Salt and pepper

Instructions

1. 1

   The day before, marinate the hare in red wine with the bouquet garni and carrots.

2. 2

   Drain the meat (reserve the marinade). Pat the pieces dry.

3. 3

   Brown the lardons. Flour and brown the hare pieces.

4. 4

   Flambé with cognac. Add the onions and garlic.

5. 5

   Pour in the strained marinade and tomato paste.

6. 6

   Simmer, covered, for 2 hours 30 minutes over very low heat.

7. 7

   Add the carrots from the marinade during the last hour.

8. 8

   The sauce should be thick and rich.