200 g – 7 oz. butter
2 litres – 8 cups red wine
0,5 dl – 1,65 fl. oz.oil
0,3 dl – 1 fl. oz. vinegar
60 g – 2,1 oz. flour
50 g – 1,75 oz. brown sugar
5 large onions
1 dl – 3,3 fl. oz. red currant jelly
1 bouquet garni (thyme, parsley, bay leaf)
pepper and salt
1 dl – 3,3 fl. oz. hare blood
8 slices white bread
Mix vinegar with blood to prevent it from clotting. Add the liver.
Cut the hare into pieces and season with salt and pepper.
Melt 100 g (3,5 oz.) butter with the oil and sauté the hare until all parts are evenly browned. Dust with flour and still with a wooden spoon until the mixture has coloured.
Mince the liver and add it again to the blood. Pour this mixture over the hare with the wine, brown sugar and bouquet garni – season with salt and pepper. Cover and let simmer for 1 3/4 hour.
Peel the onions, cut them into fine strips and add to the hare after 30 minutes.
Remove the hare from the pan and keep warm. Sieve the sauce and pour back over the hare. Continue to cook over very low heat for 5 minutes.
Cut croutons out of the bread and brown them in the remaining butter. Spread with red currant jelly.
Put the hare with the sauce on a warm platter, garnish with croutons and serve immediately.
Remarks: 4 servings.
Source: my Fidonet collection