For 6 people
For 6 people
Marinate the hare overnight in red wine, cognac, bouquet garni, chopped carrots and onions.
Remove the pieces of hare and brown them in a little oil.
Sprinkle with a little marinade, add the carrots.
Simmer for 25 minutes.
Drain the meat, put it back and cook in a little oil.
Add the bacon, onions and sauce, simmer for 25 minutes.
Cut the meat and serve.
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