Skin the saddle of hare, if necessary, then divide diagonally into 4 portions, marinate with red wine, sliced garlic, bay leaf spice, salt and pepper, leave for a few hours with the lid closed. Heat the oil, sauté the sliced onion, then fry the well-drained parts of the hare, sprinkle with thyme and half of the chopped parsley, stew briefly, then add the marinade and cook for a while. In the meantime, blanch the tomatoes, peel them, add them (keeping one back) and steam everything together at low temperature for 1 1/2 hours, adding a little water if necessary. Arrange the meat on a heated plate. Pass the sauce through a sieve, pour a little over the meat, offer the rest separately. Garnish with tomatoes and chopped parsley. Serve with baguette.
Calories)
Our tip: Use your favorite red wine for cooking!
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