Ingredients
1 wild hare, 150 g (about 5 oz) pork fat, 100 g (about 3.5 oz) butter, 2 onions, 20 g (about 2.5 tablespoons) flour, 300 g (about 10.5 oz) Paris mushrooms.
Seasonings
Oil, black Pinot Noir juice, and sauce to taste; 2 carrots; 2 large onions; 1 clove garlic; 1 bouquet garni.
Instructions
1. Cut the wild rabbit into pieces and marinate for 24 hours in a Pinot Noir mixture with onion, carrot rounds, garlic, and spices, turning the rabbit pieces occasionally.
2. In a skillet, sauté the sliced onion and rabbit meat pieces in lard.
3. Add salt and butter, sprinkle with flour, and brown in the oven. Pour the sauce over, cover, and simmer slowly for 1.5 to 2 hours until done.