How to Make Civet de Lièvre: A Classic French Hare Stew Recipe

 

--- published by foodie Parmod.

Civet de Lièvre is a traditional French dish made with wild hare, slowly braised in red wine with vegetables, herbs, and a touch of blood for depth and richness. A true dish of the countryside, this game stew hails from rustic French kitchens and is especially popular in autumn and winter.

If you're a fan of hearty, slow-cooked meals and wish to explore authentic French game recipes, Civet de Lièvre is a showstopping option. This blog post explains how to prepare this rich and flavourful dish using British English and provides all the key steps and tips to get it just right.

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🐇 What Is Civet de Lièvre?

Civet de Lièvre translates roughly to “hare stew” or more precisely “jugged hare”. It’s a robust dish in which hare meat is marinated in red wine, then stewed with lardons, onions, carrots, garlic, and a bouquet garni. What sets it apart is the use of the hare’s blood (or pig’s blood as a substitute) to thicken and enrich the sauce – a classic hallmark of French countryside cooking.

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🛒 Ingredients (Serves 4–6)

For the marinade:

1 whole hare, jointed (ask your butcher to prepare it)

1 bottle of full-bodied red wine (e.g., Burgundy or Côtes du Rhône)

2 carrots, sliced

2 onions, sliced

3 cloves garlic, crushed

1 stick celery, chopped

1 bouquet garni (bay leaf, thyme, parsley)

8–10 black peppercorns

For the stew:

2 tbsp plain flour

150g lardons or diced streaky bacon

2 tbsp duck fat or butter

Salt and black pepper to taste

1 tbsp tomato purée (optional)

100ml hare’s blood or pig’s blood (see tip below)

Extra red wine or stock as needed

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👨‍🍳 How to Make Civet de Lièvre – Step-by-Step

Step 1: Marinate the Hare

Place the hare pieces in a large non-metallic bowl. Add the sliced carrots, onions, celery, garlic, peppercorns, and bouquet garni. Pour over the wine until the meat is submerged. Cover and refrigerate for 12–24 hours to allow the flavours to develop.

Step 2: Drain and Brown the Meat

Remove the hare from the marinade and pat dry with kitchen paper. Strain the marinade through a sieve, keeping the wine and vegetables separate. Heat duck fat or butter in a large casserole or Dutch oven. Brown the hare pieces well on all sides, then set aside.

Step 3: Cook the Lardons and Vegetables

In the same pan, add the lardons and cook until golden. Add the strained vegetables from the marinade and sauté for 10 minutes until softened. Stir in the flour and cook for another minute, then return the hare to the pot.

Step 4: Deglaze and Simmer

Pour in the reserved wine marinade and bring to a gentle simmer. Add the tomato purée (if using) and season with salt and pepper. Cover the pot and simmer gently for 2–3 hours, or until the meat is tender and falling off the bone. You may need to top up with a little wine or game stock during cooking.

Step 5: Thicken with Blood

Remove the hare pieces from the sauce and set aside. Strain the sauce to remove the vegetables, then return the liquid to the pot. Off the heat, gently whisk in the blood to thicken the sauce – do not boil once the blood is added, or it may curdle. Return the hare to the sauce and warm through gently.

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🍷 Serving Suggestions

Serve Civet de Lièvre with creamy mashed potatoes, buttered noodles, or crusty rustic bread. A side of braised red cabbage or wild mushrooms also complements the deep flavours of the dish. Pair with a robust red wine from the Rhône or Languedoc.

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💡 Tips for Success

Game meat: Fresh wild hare is ideal, but frozen can be used if necessary. Venison makes a good substitute.

Blood: If you cannot get hare’s blood, pig’s blood from a butcher or blood sausage (black pudding) dissolved in a little stock can work.

Slow cooking: Don't rush the braising – the longer it cooks, the more tender the meat.

Rest the stew: Like many stews, Civet de Lièvre improves after a day in the fridge. Reheat gently before serving.

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📝 Final Thoughts

Civet de Lièvre is a true classic of French country cooking – rich, aromatic, and deeply satisfying. While it might be an unfamiliar dish to many in Britain, it offers an extraordinary depth of flavour and a memorable dining experience. Perfect for special occasions or a hearty winter meal, this traditional hare stew brings the authentic taste of rural France to your table.

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--- write ✍️ by foodie Parmod.

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