4-5 lb. whole hare, oven-ready
8 tbs. white vinegar (for washing the hare), 3 cloves of garlic
3 lb. (1 1/2 kg) small onions, peeled and left whole
1 can (16 oz/400 g) peeled tomatoes, strained of their juice,
de-seeded and pureed
Large amount of fresh chopped parsley
For the marinade:
3 bay leaves tied in a muslin bag with 1 tablespoon of mixed black and white
whole peppercorns, a sprig of rosemary and two cloves
1 carrot thinly sliced, 1 stick celery, finely chopped
1 medium onion, finely chopped
¼ tsp. ground pimento
Salt and black pepper, 2 tbs. wine vinegar
1 cup (225 ml) dry red wine
1 cup fresh chopped parsley
Clean and wash the hare thoroughly in water to which vinegar has been added (64 f1 oz /2 litres water to 8 tbs. vinegar). Dry well. Mix together the ingredients for the marinade, pour into an ovenproof dish with a lid, just large enough to take the hare, place the hare in the marinade, turn it well, and cover tightly: Leave covered in the refrigerator, turning occasionally for at least 48 hours, if possible even longer.
Now remove the hare from the marinade, shake off the excess liquid, and cut into 6 serving portions. Pour the marinade into a saucepan, bring to the boil and simmer vigorously for 8 minutes. Meanwhile lightly flour the pieces of hare and sauté in a little olive oil, then place in a baking dish and pour over the marinade, from which you have removed the bag of spices. Add the garlic cut into slivers, the small onions and the tomatoes.
Cover very tightly and bake at 350F, 180C, gas mark 4 for half an hour, then reduce the temperature to 325F, 160C, gas mark 3 and continue baking for another two hours.
To serve, sprinkle liberally with the fresh chopped parsley.4 servings.