civet de lievre a la luxembourgeoise

Huesenziwwi - Luxembourgish Jugged Hare

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Ingredients for 10 serves:

  • 3500g hare
  • 100ml oil
  • 2000ml red wine
  • 100g onions
  • 50g shallots
  • q.s. thyme, bay leaves, parsley
  • 150g butter
  • 150g flour
  • 1000ml Marinade stock
  • 250g smoked bacon
  • 400g mushrooms
  • 150g pearl onions
  • 150g Sandwich bread
  • 120g butter
  • 150g carrots
  • 150g celery
  • 150g leek
  • 150g onions
  • 1000ml brown stock
  • q.s. juniper berries
  • q.s. sel, ground pepper



  • strip and empty hares
  • cut into pieces
  • marinate in mirepoix, classic garnished bouquet, juniper berries and red wine for 24 hours
  • remove the pieces from the marinate and drain
  • remove the remaining marinade from the chicken pieces
  • season
  • sauté the pieces in hot oil
  • pass the marinade through a sieve and heat it
  • prepare a brown roux
  • add vegetables to the marinade
  • pour the marinade and the brown stock into the roux
  • bring to a boil
  • cook for 20 minutes
  • pass through a sieve
  • add the sautéed hare pieces
  • cover and cook for approximately 2 hours
  • cut and fry bacon
  • wash and cut the mushrooms in quarters
  • sauté mushrooms in butter and season
  • peel white onions and sauté them in butter with sugar
  • dice bread and brown it in butter
  • keep the trimmings warm
  • arrange the stew in a casserole
  • sprinkle the trimmings with chopped parsley



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