Home
Serves 4.
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients.
•1 hare or domestic rabbit, or 2 cottontails
•2 tablespoons olive oil
•Kosher salt
•1 large sweet onion, sliced thickly
•1/2 cup yellow mustard
•1/2 cup cider vinegar
•1 cup white wine
•1 tablespoon dry mustard
•1/4 cup white sugar
•1/4 cup honey
•1 jalapeno chile, minced
•1/4 cup olive oil
•1/2 of a grated onion
•1 teaspoon salt
•3 sage leaves, chopped
•1 sprig of rosemary, about 3 inches long
•1 sprig of rue, about 2 inches long (optional)
•2 bay leaves
1.Rub the hare with olive oil and salt.
2.In a heavy pot, add the 1/4 cup olive oil and saute the onions and chile over medium-high heat until the onion is translucent. Add the yellow mustard, white wine, cider vinegar, honey, sugar, dry mustard and salt. Bring to a boil, then turn down to a simmer. Add the herbs and the bay leaves and simmer slowly.
3.Grill or sear the hare pieces until nicely browned.
4.Meanwhile, set in a shallow pot (a Spanish cazuela works well) the sliced sweet onion and, as the hare pieces brown up, nestle them into the onion. When the hare is all seared, pour in the mustard sauce and mix well.
5.Cover the pot — but leave open a way for steam to escape — and simmer over the grill set on low heat (or close the vents on a charcoal grill) for at least 1 hour, 15 minutes. You want it to simmer strongly, not be at a rolling boil. Slower cooking is better than faster cooking. Cook until the meat begins to fall from the bones. This could take up to 2 hours.
6.Set the pot aside to cool for 10 minutes before eating. Eat with a loaf of crusty bread, a simple salad and either a light red wine or a fruity white wine.
