Technical Stages :

• Cut the hare. Add salt and pepper. Keep the blood refrigerated with a bit of red wine.
• Prepare the marinade:
• Peel the vegetables, slice the carotts, mince the onions and shallots, crush the garlic.
• In a large clay pot, put half the vegetables and spices, then the pieces of hare, and then the remaining vegetables and spices. Baste with wine, vinegar and oil. Marinate in the fridge for 24 hours, turning the meat a few times.
• The next day, remove the hare from the marinade, drain and pat dry. Keep the liver aside.
• Brown the diced pork belly in a bit of oil, then set aside. Cook the baby onions and set them aside as well. Replace with the hare and brown on all sides. Flambé with brandy... Add flour and stir to combine.
• Moisten to cover with the red wine and part of the marinade filtered through a chinois.
• Add the bouquet garni, pork belly and onions. Season if needed. Simmer uncovered for two to two and a half hours after boiling started.
• Chop the liver and mix it with the blood. Gradually add 3 tablespoons of the sauce to this liquid puree, then add the raspberry jelly. Pour this mix in the skillet, stir and cook for another 5 to 10 minutes.
• Before serving, remove the bouquet garni and transfer to a serving dish. Serve with croutons browned in butter.