Ingredients

• 1 hare, cut into pieces
• 250 ml red wine
• 125 ml hare's blood(or 2 tbsp dark chocolate to thicken)
• 200 g lardons
• 12 pearl onions
• 250 g mushrooms
• 2 carrots, cut into chunks
• 2 garlic cloves
• 2 tbsp flour
• 1 Bouquet garni (thyme, bay leaf, parsley)(thyme, bay leaf, parsley)
• 1 Salt, pepper, and juniper berries

Instructions

1. 1

   Marinate the hare in red wine with spices for 12 hours in the fridge.

2. 2

   Drain the pieces and pat them dry. Reserve the marinade.

3. 3

   Sauté the lardons in a Dutch oven. Add the hare pieces and brown them.

4. 4

   Sprinkle with flour and mix.

5. 5

   Add the marinade, garlic, bouquet garni, and carrots. Cover and simmer for 2 hours.

6. 6

   Add the mushrooms and pearl onions. Cook for 30 minutes. Thicken with the blood or chocolate.