Hare ragout II (civet de lievre) from Erken 1914: hare pieces marinate 2 hours in cognac, oil, red wine, onion, and spices, are cooked tender in a pot with long-browned flour, onion, and a bundle of soup greens, and the sauce is finally thickened with diluted hare blood tempered with hot sauce. Arranged with fried pork, small fried onions, and optionally button mushroom.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 311 (falt i det fri)
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About the dish
The "authentic" French civet, where the sauce is finally thickened with the hare's own blood. Erken stresses that the blood must be diluted with water and tempered with a few spoons of hot sauce before it is stirred in, so that it does not separate. The marinade of cognac, oil, red wine, and onion gives the meat a deep game flavor.
How to make it
1
Clean the hare
Skin the hare and open it. Save the blood, and put the liver in water after the gallbladder has been carefully removed. Wash and dry the hare and cut it up.
2
Marinate
Place the hare pieces in a slightly deep dish and pour over the cognac, oil, 1 cut-up onion, salt, pepper, and red wine. Let the meat sit in the marinade for 2 hours.
3
Brown pork, onion, and flour
Cut the pork into large cubes and brown it in the butter. Take the pork up, and brown coarsely cut onion together with the flour in the butter. It turns out best and prettiest if the flour is allowed to get well darkened.
4
Cook the pot
Dry the hare pieces well and put them in the pot. Moisten with the strained marinade, add the bundle of soup greens, and let it simmer until the meat is tender.
5
Thicken with the blood
Just before serving, thicken the sauce with the hare blood: dilute the blood with a little water and first stir in a couple of tablespoons of the hot sauce before everything is stirred into the pot. The sauce must not boil afterward.
6
Serving
Place the hare pieces in the pot where the pork was fried, together with small fried onions and optionally button mushroom. Strain the sauce over.
Changes from the original
Measurements are modernized (dl, grams). "Suppevisk" is kept with an explanation (bundle of soup greens/herbs). The hare blood is marked as optional for the modern kitchen, with a flour thickening as an alternative. The method is divided into numbered steps.
📖1914
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 311
1 hare
2 del. konjak
2 del. salatolje
2 løk
salt
pepper
2 del. rødvin
150 gr. flesk
50 gr. smør
60 gr. hvetemel
1 suppevisk.
Haren flaaes, aapnes, blodet tages vare paa, og leveren lægges i vand, efterat man forsigtig har fjernet galdeblæren. Haren vaskes, tørres, skjæres op, lægges i et litt dypt fat og overheldes konjak, olje, 1 løk, salt, pepper og rødvin; ligger i denne marinade i 2 timer. Flesket skjæres i store terninger og brunes i smørret; flesket tages op, og grovskaaren løk brunes i smørret, tillikemed melet; det blir bedst og penest, om det langbrunes. Harestykkerne tørres godt og lægges i; fugtes med den silede marinade, tilsættes en suppevisk og smaakoker, til kjøttet er mørt. Like før anretningen jevnes sausen med hareblodet, idet dette vannes litt og først irøres et par spiseskeer av sausen. Harestykkerne lægges i den gryte, hvori flesket er stekt, tillikemed smaa, stekte løk og, om man vil, champignons. Sausen siles over.
📖1949
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 344
1 hare
½ del. konjakk
½ del. salatolje
2 løk
salt
pepper
2 del. rødvin
150 gr. flesk
50 gr. smør
60 gr. hvetemel
1 suppevisk.
Haren flåes, åpnes, vaskes, tørkes, og filetene utskjæres. Disse skjæres op i fingertykke skiver, krydres og ristes hurtig brune i avklaret smør.
In stores now
Clean, minimally processed groceries matched to the ingredients — approximate prices.
1914 (proofread, p. 311) → 1949 (proofread, p. 344)~83% of the text changedremovedadded
1 hare 2 ½ del. konjak 2 konjakk ½ del. salatolje 2 løk salt pepper 2 del. rødvin 150 gr. flesk 50 gr. smør 60 gr. hvetemel 1 suppevisk. Haren flaaes, aapnes, blodet tages vare paa, og leveren lægges i vand, efterat man forsigtig har fjernet galdeblæren. Haren flåes, åpnes, vaskes, tørres, skjæres op, lægges i et litt dypt fat og overheldes konjak, olje, 1 løk, salt, pepper tørkes, og rødvin; ligger i denne marinade i 2 timer. Flesket filetene utskjæres. Disse skjæres i store terninger og brunes i smørret; flesket tages op, og grovskaaren løk brunes op i smørret, tillikemed melet; det blir bedst og penest, om det langbrunes. Harestykkerne tørres godt og lægges i; fugtes med den silede marinade, tilsættes en suppevisk og smaakoker, til kjøttet er mørt. Like før anretningen jevnes sausen med hareblodet, idet dette vannes litt fingertykke skiver, krydres og først irøres et par spiseskeer av sausen. Harestykkerne lægges ristes hurtig brune i den gryte, hvori flesket er stekt, tillikemed smaa, stekte løk og, om man vil, champignons. Sausen siles over. avklaret smør.
The hare pieces sit in the marinade of cognac, salad oil, onion, salt, pepper, and red wine for 2 hours before they are browned.
What do I do with the blood and liver?
The blood is saved when the hare is opened, and the liver is put in water after the gallbladder has been carefully removed - take care that it does not burst.
Why should the flour be browned a long time?
The recipe recommends "long-browning" onion and flour in the butter together: the ragout then turns out both best in flavor and prettiest in color.
How do I know the dish is done?
The hare pieces simmer in the strained marinade with the soup-greens bundle until the meat is tender; count on a long time - the stated total time including marinating is about 5 hours.
