Red Wine Braised Hare (Or Rabbit)

• 2 tablespoon all-purpose flour
• 1 teaspoon salt
• 3 to 4-pound hare (or rabbit), cut into 7 or 8 serving pieces, and brined in the refrigerator for 24 hours
• 3 tablespoons olive oil
• 2 large onions, diced
• 1 large carrot, sliced
• 6 large shitake mushrooms
• 5 garlic cloves, minced
• leaves from 5-6 sprigs fresh thyme
• 1 cup dry red wine
• 2 tablespoons coarsely chopped fresh parsley leaves

1. After brining the cut-up hare in a salt water bath (fully covered) for 24 hours, wash and pat dry. Pre-heat oven to 350 degrees.
2. In a large bowl stir together flour and salt. Add hare and toss to coat. In a dutch oven or heavy kettle (that can go into the oven) heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown the hare in batches, transferring pieces to a bowl.
3. Add onions, carrot and the remaining tablespoon oil to the kettle and saute, stirring occasionally, until softened but not browned. Stir in mushrooms, garlic and thyme and saute, stirring 3 minutes. Add wine and hare, with any juices accumulated in bowl and put in oven for 40 minutes, or until hare is tender. Remove from oven. Remove lid and simmer (if desired) until sauce is thickened slightly. Stir in parsley.
4. Best to serve with polenta and salad.

flour, salt, hours, olive oil, onions, carrot, shitake mushrooms, garlic, thyme, red wine, parsley

Taken from www.epicurious.com/recipes/member/views/red-wine-braised-hare-or-rabbit-1232082 (may not work)