Skin the hare, keep the blood and liver in a baking dish, add a spoonful of vinegar to prevent the blood from clotting. Cut the hare and marinate it in red wine with sliced carrots and large onion, peppercorns, greens, salt and oil. Leave in it for 24 hours.
Heat the butter and oil* in a casserole, add the small peeled onions and the finely diced streaky bacon, which has been previously scalded in boiling hot water for 5 minutes. Remove the bacon cubes and onions when they have turned golden brown, add the chopped fat bacon and then fry the dried rabbit pieces until golden brown. Dust with flour, add the red wine from the marinade strained through, add the greens and simmer on low heat with the lid closed for an hour.
Then season, add the streaky bacon and the onions repeatedly, as well as the blood and the mashed liver and stew again on a low flame for about an hour.
Serve together with steamed potatoes.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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