Remove the good, sinew-free meat from the back, legs and shoulders of the hare and cut into cubes with an edge of about 2 cm. Scrape the carrots and cut into slices. Peel the shallots and garlic cloves. Melt the butter in a suitable saucepan and pour in all the ingredients except the cognac. Cover and cook in the oven at 150 °C for 4 hours.
then pour off the sauce and boil it thoroughly until it has thickened. flavor it with the cognac and pour it repeatedly over the hare ragout and serve the whole thing in the pot.
garnish: only white bread and a good burgundy wine
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