New
Out-of-Stock

Old-Fashioned Hare (or Rabbit) Civet — A Refined and Revisited Medieval Gastronomic Version

Old-Fashioned Hare (or Rabbit) Civet — A Refined and Revisited Medieval Gastronomic Version

Ingredients (serves 4):

1 hare cut into pieces (legs, shoulders, loins)
75 cl of robust red wine (e.g., Côte du Rhône or Bordeaux)
20 cl of red wine vinegar
2 sweet onions, finely sliced
3 crushed garlic cloves
2 sprigs of fresh thyme
2 bay leaves
1 sprig of fresh sage (a common medieval herb)
4 crushed Kampot and Voatsiperifery peppercorns (for subtle aroma)
A slight touch of Sichuan pepper (added at the end of cooking)
1 small cinnamon stick
3 cloves
1 teaspoon ground ginger (a highly valued medieval influence)
1 teaspoon brown sugar or honey (to gently sweeten and evoke old-world flavors)
50 g unsalted butter
1 tablespoon virgin oil
Filtered hare blood (approx. 100 ml) — optional, or poultry blood if available, or use beurre manié (butter + flour) if no blood is available
Sea salt and freshly ground pepper
A few shards of 70% dark chocolate (to enhance flavor)

Preparation

Marinade (24 hours in advance):
Place the hare pieces in a large terrine.
Add the red wine, vinegar, onions, garlic, herbs (thyme, bay leaf, sage), spices (peppers, cinnamon, cloves, ginger), and sugar or honey.
Cover and marinate in a cool place for 24 hours, stirring occasionally to ensure the flavors are evenly distributed.

Cooking:
Remove the meat from the marinade and pat dry with paper towels.
In a cast-iron pot, heat the butter and oil.
Brown the hare pieces on all sides until nicely colored. Set aside.
Strain the marinade, reserving the solid aromatics and spices.
In the pot, reduce the marinade over medium heat until concentrated (about 15–20 minutes).
Return the hare pieces to the pot, add the strained aromatics, cover, and simmer gently for 2½ to 3 hours until the meat is very tender.

Finishing:
At the end of cooking, remove the meat and keep it warm.
Reduce the sauce if necessary to achieve a coating consistency.

Incorporate off the heat:

either the blood whisked with a little vinegar, beating vigorously to bind the sauce without curdling,
or, if not using blood, thicken the sauce with beurre manié and let it reduce gently.

Adjust seasoning with salt and pepper.
Add a small touch of grated dark chocolate to deepen the flavors.
Add a pinch of Sichuan pepper at the very end, just before thickening, for a surprising and refreshing note.

Presentation
Arrange the hare pieces coated with sauce on warm plates.
Serve with truffled mashed potatoes or a celery root purée.
Garnish with fresh herbs such as chervil or chives.

Addition of candied grapes (seasonal option)

Additional ingredients:

150 g grapes (white or black, depending on preference and season)
20 g butter
1 tablespoon brown sugar or honey
A pinch of salt

Preparing the candied grapes:
Wash the grapes and remove stems if needed.
In a small pan, melt the butter over low heat.
Add the grapes, brown sugar (or honey), and a pinch of salt.
Cook gently, stirring often, until the grapes are slightly softened and the sugar lightly caramelizes (about 5 to 7 minutes).
Remove from heat and set aside.

Incorporation into the dish:
Add the candied grapes to the sauce just after thickening (with blood or beurre manié), so they remain intact but well coated.
Gently stir to avoid crushing the grapes.
Serve immediately with the hare coated in this glossy, fragrant sauce.

This addition offers a sweet-savory harmony, with a fruity note reminiscent of the medieval origins of civet, while remaining modern and refined.

Wine Pairing

Powerful, elegant, and structured red wines: