Hare Stew

Marinate the hare meat in a red wine and vegetable mixture, for a minimum of 12 hours.

Cook the pieces of hare in a very hot cast iron pot with butter and olive oil.

During cooking, sprinkle flour over the meat.
Pour the vegetable marinade into the pot, and add red wine until the meat is submerged.

Cook the lardoons in a very hot pan.
Add the mushrooms and set aside

In another pan, cook the onions and carrots with water and maple syrup. Reduce till nearly dry.

Glaze the vegetables. Set aside.

Remove the vegetables from the pot and strain out the liquid.

In a bowl, mix together the blood, cream and cognac.
Add the cooking liquid, still hot but not boiling, and stir constantly.

Add butter and stir to melt completely.

Put the cooked hare pieces, the vegetables, lardoons and sauce in the pot.
Mix well. The sauce should cover all of the pieces of meat.

Garnish with butter, toasted croutons and minced parsley.