Marinade: 200-300 ml. redwine 1 onion 2 carrots 3 cloves of garlic 1 tsp. thyme 2 bayleaves and... 1 hare and... Salt/pepper Olive oil 300 ml. redwine 300 ml. stock 150 g. lardons (bacon) 250 g. pearl onions 2 tsp. sugar Butter and flour (roux) 250 g. mushrooms And now - let the cooking begin! Cut the hare into portions and marinate for 2 days. Take the pieces and pat dry with kitchen role. Season with salt and pepper and brown in olive oil in a large casserole. Drain the oil and add the marinade, red wine and stock until it covers the meat. Let it simmer for min. an hour. Meanwhile, fry the lardons until golden, not crisp. Put to one side. Saute the pearl onions in a pan in some butter and add a few tsp. of sugar until they are glazed. Put to one side. Remove the hare from the casserole and sieve the stock. Reduce and season to taste. Thicken with the roux. Return the hare into the casserole together with bacon, onions and add the mushrooms. Cover and let it simmer for another 30 min. Serve with mashed potatoes. Bon appetit!