Cuvée Exceptionnelle Red 2016

You will need, 1 kg of onions, 2 carrots, one bouquet garni, 3 juniper berries and a clove, 3 bottles of red wine for the marinade, 3 tablespoons of goose fat or sunflower oil, 1 hare (you can replace it with roe deer, wild boar, etc…) et 2 dark chocolate squares. Optional : 500 ml of pork blood – we didn’t use it here. Cut de hare into pieces and place it in a big container with onions, sliced carrots, bouquet garni, salt and pepper. Cover up with wine and place it in the fridge for at least 24h. Preparation : Drain and dry the pieces of meat. Drain the vegetables and the bouquet garni. Boil the marinated wine in a saucepan for 10 min (to evaporate the alcohol) and set them aside warm. Brown the meat over high heat in a cast iron casserole dish (it is better) or in a pressure cooker, in the goose fat. Take out pieces of meat, set them aside. In the same casserole dish, brown vegetables. Add the meat with the boiling wine and slow cook it on a low heat (just shuddering) for at least 4h. The best is to cook this dish over two days (4h the first day, then 2 more hours the next day). The longer, the better ! 1 or 2h before serving add blood (optional) and chocolate and stir gently. Optional, but it is better : take out the pieces of meat, pass the sauce and vegetables mixture in a blender, which will make the sauce creamy, fine and shiny. Add the meat in the sauce and serve hot. You can accompany this dish with steamed potatoes or fresh pasta and enjoy your meal ! Learn more ›