Recipe no. 291 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 142.
Ingredients
- hare
- blood
- liver
- onion
- carrot
- thyme
- bay leaf
- red wine
- garlic
- bacon
- flour
- lard
Preparation
- Preparing the hareSkin carefully, draw, reserve the blood and the liver
- Assembling in the dishCut into pieces, add onion, carrot, thyme, bay leaf, wild thyme, savory
- Seasoning and marinatingAdd salt, pepper, half a bottle of red wine, 2-3 cloves of garlic; marinate in the evening
- Draining and browningDrain the pieces; melt 150 g of bacon; remove the crackling; add the hare and an onion
- Reducing the sauceSeason; moisten with the marinade; let reduce; add 2 spoonfuls of flour; mix
- Cooking the hareMoisten with water or broth; tie the aromatics together; let cook until tender
- FinishingTake the pieces out; add the sauteed liver and the blood bound with vinegar 5 minutes before serving
Reboul's text
Skin carefully and likewise draw a hare that is not too old; keep its blood and its liver, take the liver out of it. Put it, cut into pieces, into an earthenware dish with an onion and a carrot cut into 4, a sprig of thyme, a bay leaf, wild thyme and savory; season with salt and pepper, sprinkle with half a bottle of red wine, add 2 or 3 cloves of garlic. Marinate it thus in the evening to cook it the next day.
Take the pieces out, draining them. Put into a saucepan 150 grams of chopped bacon, melt it, take out the crackling with a skimmer. Put the hare in with an onion cut into dice; brown it, season strongly, moisten with the marinade, which you let reduce, add 2 spoonfuls of flour and mix well; moisten then with water or, better still, with broth; you will tie together the aromatics that were used for the marinade. Let it cook until tender; then take the pieces out one after another, place them in a saucepan and strain the sauce over them; 5 minutes before serving, add the liver, which you will have cut into 4 and sauteed in a frying pan in a little lard, and the blood, which you will have set aside and mixed with a dash of vinegar; add this liaison when the sauce is boiling; it must not cook any further.
You may serve the civet thus, or add to it, at the last moment, a garnish made of mushrooms, glazed onions and diced salt pork sauteed in a frying pan.
Once dressed, surround it with half-heart-shaped croutons fried in oil.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| lebre | hare |
| marinado | marinade |
| lard | bacon |
| reveni | brown |
| redurre | reduce |
| farino | flour |
| aroumat | aromatics |
| sahin | lard |
| vinaigre | vinegar |
| liesoun | liaison |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 291, page 142. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.