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Ingredients

• 1 hare, 5 to 6 pounds, cut into 10 to 12 portions, liver and blood reserved separately (See To Cut Up a Hare or a Rabbit, at right, and Notes on page 222 for handling the blood and liver)
• 5 medium onions, quartered
• 2 carrots, sliced
• 1 celery rib, sliced
• Herb bouquet: 3 sprigs each of thyme, parsley, rosemary, and 1 imported bay leaf, tied together with string
• 1 teaspoon freshly cracked black peppercorns
• 6 cups hearty red wine, such as California Petite Sirah
• 2 tablespoons Armagnac or Cognac
• 2 tablespoons rendered duck fat
• 8 ounces salt pork with rind
• Salt and freshly ground pepper
• Flour, for dredging
• 3 whole cloves
• 4 ounces (1 cup) julienne strips of prosciutto
• 1½ teaspoons sugar
• 4 large garlic cloves
• 5 large shallots, peeled
• Pinch of Quatre Épices (page 231) or ground allspice
• ¼ cup dried French cèpes or Italian porcini, crumbled
• 3 cups rich game or poultry stock
• 1 tablespoon heavy cream

Description

Chow