Originally Posted by erictheobscure
The Senateur version looks more appealing to me (although that might be because it has a passing resemblance to the Korean moonpies of my youth). Sounds like a dish that's right up my alley--I love blood and liver. But one glance at a recipe I found online (one that calls for "torn ears" on the hare and directs the cook to "paunch the hare") made me quickly realize that I'd be completely incapable of making this even if I were feeling particularly adventurous.
It's actually pretty straightforward. You take the front and back legs of the hare, wrap them in pork fat and cook them in red wine with 20 cloves of garlic and 15 shallots in a 300 oven for 6 hours. Then you take the bones out, strain the sauce and let it cool overnight. The next day, you grind up 10 more cloves of garlic and 6 more shallots with the liver, heart and lungs of the hare, and you simmer for another hour. Then you strain, and thicken the sauce with blood (hare or pig) and a little cream, and some foie gras if you have it, then warm the cooked hare in the sauce. It's heavy, rich, fragrant etc. But it's really great.