Luxemburg Jugged Hare - Huesenziwwi

Servings: 4 Ingredients: 1 young hare of about 2 kilos with its blood and liver 1 teaspoon wine vinegar 100-150 g speck 200 g Boletus or wild mushrooms Parsley A little fat and 2 tablespoons of flour 3 tablespoons Cognac ½ litre soured cream 1 slice of bread For the marinade: 1 bottle of good red wine, preferably Burgundy 3 shallots, 1 carrot, 3 cloves garlic Best olive oil Sage, thyme, bay leaves, cloves and tarragon

Cooking Instructions: Chop the speck, put it in cold water and bring to the boil, then dry in a sieve. Fry the speck in some fat until crisp. In the meantime take the hare from the marinade and allow to dry. Put the hare pieces in the hot fat. Flambé with the Cognac, stirring thoroughly. Pour the flour over the meat, and steadily add the marinade until the meat is covered. Add the vegetables and herbs. Cover the pot and cook on a low heat for about 1½ hours. A quarter of an hour before completion, add the mushrooms. Serve the hare pieces on a preheated plate. Carefully sieve the cooked marinade and pour it back into the pot, adding the speck. Continue to cook. Mix together the blood, the liver and the soured cream, adding some Cognac. Then stir this into the contents of the pot. It should cook no more. It is now ready to serve. Serve with noodles and red cabbage. A good red wine is a vital accompaniment.

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