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1
Combine the marinade ingredients and pour over the pieces of hare, seasoned with salt and freshly ground pepper.
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2
Marinate in the refrigerator for 12 to 24 hours.
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3
Remove hare from marinade and wipe dry with a paper towel.
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4
Saute four ounces of the bacon cubes in a large frying pan and drain on paper towels.
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5
Strain marinade, discarding herbs and vegetables, and pour into a large, heavy-bottomed casserole with the bacon.
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6
Add hare, heat the casserole and add the Cognac.
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7
Heat for one minute, them flame with a match.
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8
Add parsley and garlic and simmer gently for two hours.
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9
Meanwhile, clean and quarter mushrooms, and saute in butter for several minutes.
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10
Drain and set aside.
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11
Blanch remaining four ounces bacon in boiling water for five minutes, drain, then rinse with cold water and drain again.
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12
Saute bacon in a frying pan and set aside.
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13
Blanch onions for 10 minutes in boiling water, drain and set aside.
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14
About 10 minutes before serving, remove the meat from the casserole, arrange on warm platter, cover with foil and place in a warm oven.
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15
Strain sauce, discarding the parsley and garlic.
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16
In a small saucepan, add about one cup of the sauce with the liver, and cook over low heat for several minutes.
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17
Place sauce and liver in container of blender or food processor and puree.
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18
Combine the puree and the remaining sauce and cook until well blended.
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19
Check for seasoning, then pour sauce over the platter of hare.
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20
Just before serving, combine mushrooms, bacon and onions in a frying pan and saute.
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21
Arrange around the edge of the platter as a garnish and serve.
