Civet de Lièvre

Instructions

1. 1
   To get things started, place the pieces of hare meat into a large non-reactive bowl along with the sliced carrots, red onion wedges, smashed garlic, and the bouquet garni. Pour the entire bottle of red wine over the top to submerge, cover tightly, and marinate in the refrigerator for at least 12 hours (24 hours is highly recommended).
2. 2
   When ready to cook, lift the meat from the liquid and pat it completely dry with paper towels. Strain the vegetables from the marinade, reserving both the vegetables and the wine liquid separately.
3. 3
   In a large heavy-bottomed Dutch oven (cocotte), melt half the butter with the olive oil over medium heat. Fry the bacon lardons until crispy, then scoop them out with a slotted spoon and set aside.
4. 4
   Season the dried hare pieces generously with fine salt and cracked black pepper. In the same hot bacon fat, sear the meat pieces over medium-high heat for a few minutes on all sides until they develop a deep brown crust. Remove the meat and set aside.
5. 5
   Toss the strained vegetables from the marinade into the Dutch oven and cook for 5 minutes until they begin to soften and color slightly.
6. 6
   Dust the flour evenly over the sautéed vegetables and stir constantly with a wooden spoon for 2 minutes to toast the flour, making a quick rustic roux in the pot.
7. 7
   Return the seared hare meat and crispy bacon lardons back to the pot. Slowly pour in the reserved red wine marinade, using your wooden spoon to actively scrape up all the delicious browned bits stuck to the bottom of the pan.
8. 8
   Bring the liquid up to a gentle boil, cover the Dutch oven tightly with its lid, drop the heat to the lowest setting, and simmer slowly for 2 to 2.5 hours until the meat is incredibly tender and easily pulls away from the bone.
9. 9
   Carefully lift the meat and vegetables out of the pot using a slotted spoon and place them onto a platter. Turn the heat up to medium-high and let the remaining wine liquid boil uncovered for 10 minutes to reduce and transform into a glossy, velvety gravy.
10. 10
    Turn off the heat, whisk in the remaining cold butter to add a stunning professional sheen, return the meat and vegetables back into the glossy sauce to glaze, and serve hot next to fresh rustic fries or a smooth potato purée.