Hare (Rabbit) Ragout Les Fougeres

• 1 hares, jointed
• 1/2 cup olive oil
• 2 tablespoons butter
• 6 ounces lardon bacon
• 1 large onion, diced
• 1 large carrot, diced
• 6 whole garlic cloves, peeled
• 2 tablespoons tomato paste
• 4 tomatoes, chopped
• 2 tablespoons red currant jelly
• 1/4 cup balsamic vinegar
• 325 ml white wine (1/2 bottle)
• 2 tablespoons crushed juniper berries
• 2 sprigs fresh thyme
• 3 bay leaves
• salt and pepper

1. In a heavy bottomed, oven proof casserole, heat olive oil butter and bacon over medium high until the fat renders from the bacon.
2. Add the hare pieces and brown well on all sides. Season with salt and pepper. Add onion, carrot, and garlic cloves, continuing to cook stirring occasionally until the vegetables have started to brown. Add the rest of the ingredients.
3. Cover with lid and cook in the oven at 375 degrees for 1 hour or until tender.

olive oil, butter, bacon, onion, carrot, garlic, tomato paste, tomatoes, red currant, balsamic vinegar, white wine, juniper berries, thyme, bay leaves, salt

Taken from www.food.com/recipe/hare-rabbit-ragout-les-fougeres-265667 (may not work)