Jugged hare

Cut the hare in pieces and keep the blood.
Be sure to remove any shot pellets.
Mix the hare's blood with the wine vinegar (to prevent it from coagulating too quickly).
Store in the fridge.

The day before:
Peel carrots and onions, and cut them into pieces.
Rinse the bouquet garni.
Put all the pieces of hare, the bouquet garni, the cloves and berries of juniper in a big terrine.
Cover with the red wine, wrap, and put this marinade in the fridge (at least 6 hours).

The eating day :

Drain pieces of hare and garnish, and keep the marinade. (You can pat them dry with paper towels).
In a large frying pan sear the pieces of hare in hot oil, in several batches if needed.
Sear strongly on all sides.
Remove the pieces and keep them aside
In a cocotte, preferably in cast iron, sear the garnish in the same way.
Put the marinade to boil in the previous frying pan.

Then add degermed and crushed garlic to the garnish, and the crushed pepper.
Put the pieces of hare back in the cocotte and "singez" (add the flour).
Stir all to incorporate the flour.
Pour the marinade (hot) and bring to a boil while stirring.
Salt (slightly).
Let simmer for about 1 h 30 with a lid.

Then stitch the small pieces to check that they are no longer resistant.
Remove them.
Let the big ones cook a little more, until cooking is good.
Then stop the fire.

Decant the civet:
Remove 1 by 1 the remaining pieces and keep them in a container.
Mix the sauce with a blender if necessary.
Using a fine sieve, filter the sauce, treading (crushing) the filling if you did not mix it.
Make the sauce boil again to reduce it and make it smooth.
Season to taste (salt / pepper) if necessary.
Pour the blood into the boiling sauce and stir for a few minutes on the heat (the blood must cook).

Put the pieces of hare back in the sauce and heat again.
Serve hot.

In France this dish is done as a "civet" (game marinated in red wine, served with lardons, onions and served in a sauce thickened with the hare's blood). So, you can add lardons and/or mushrooms to this recipe.
A hare civet is one of the strongest game flavor dish ! Select a wine like a Burgundy Passe-tout-grains or Côtes-du-Rhône, but not a light Beaujolais or Loire.
To avoid the blood from clotting when cooking, whisk it separately while progressively adding a bit of warm sauce. Then put everything back to the sauce.