Mix the red wine vinegar with the olive oil. Season with pepper, thyme (leave a sprig for garnish), lavender and the peeled onion cut into slices. Cut the hare from the dealer into 8 pieces, put it in the marinade and let it marinate for 2 hours or maybe a little longer. Turn it more often to the other side. Peel and chop the onion. Heat the butter in a roasting pan and sauté the onion until translucent. Now lift the hare parts out of the marinade, add them and fry them for 20 minutes, turning them all around. Dust with flour and cover the pot with the lid. Stew the hare parts quietly for another 25 min at medium temperature. Stir frequently. Then extinguish with the beef stock as well as the red wine, season with pepper, season with salt, then steam for another 45 min. In the meantime, grind the liver and mix it with the sieved marinade, 5 min before the end of the cooking time add it to the hare form, stir well. Turn off the heat, add the olive oil and stir. Before serving, garnish the hare with the tyimian branch set aside and the lavender flowers. Serve in the crockpot, accompanied by baguette and celery puree.
A not too heavy Provençal red wine tastes exceptionally well with it, for example a Coteaux d Aix.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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