Civet de lièvre à la bourguignonne avec vin rouge et chocolat
Burgundy braised hare darkly simmered in red wine with mushrooms, pearl onions, and lardons, enriched with the hare's blood and finished with dark chocolate—a hunting-country feast.
Burgundy braised hare darkly simmered in red wine with mushrooms, pearl onions, and lardons, enriched with the hare's blood and finished with dark chocolate—a hunting-country feast.