Ingredients

• 1 hare, cut into pieces
• 200 g poultry liver
• 1 bottle of red wine(750 ml)
• 250 ml broth
• 200 g lardons
• 2 onions
• 4 carrots
• 6 garlic cloves
• 1 bouquet garni
• 60 ml wine vinegar
• 2 tbsp grated dark chocolate
• 1 Salt and pepper

Instructions

1. 1

   The day before, marinate the hare in red wine with the aromatics.

2. 2

   Drain and reserve the marinade. Sauté the lardons and brown the hare.

3. 3

   Add the onions, garlic, and carrots.

4. 4

   Pour in the marinade and broth. Simmer for 3 hours over very low heat.

5. 5

   Remove the hare pieces. Blend the sauce with the raw poultry liver.

6. 6

   Add the vinegar and dark chocolate (enriches the sauce without sweetening).

7. 7

   Strain and coat the hare pieces with the sauce.

8. 8

   A noble and rich dish from French tradition, adapted for Quebec hare.