FOR 6 SERVINGS: 

• vinegar 1 glass 
• garlic 1 clove  
• bay leaf 3 leaves  
• butter 3 ½ oz  
• carrots 2  
• onion 2  
• hare 1 
• olive oil
• oregano 
• pepper  
• rosemary 1 sprig  
• salt  
• sage 5 leaves  
• celery 1 stalk  
• dry white wine 1 glass  
• red wine 1 pint 

Put the red wine, the vinegar, a few peppercorns, the sage, the bay leaves, the rosemary and a pinch of oregano into a casserole dish. Then add the chopped up carrots and celery and boil it all for about 15 minutes. Leave to cool. Clean the hare, cut into pieces and put into a bowl. Pour the marinade over the hare pieces and leave in a cool place for about 12 hours. Heat the oil and butter in a casserole dish, add the pieces of well drained meat and brown well. When the meat has become golden, add the crushed garlic and the thinly sliced onions. Wet with the white wine and with part of the filtered marinade. Season with salt and pepper and cook for about one hour and a half. Shortly before the end of the cooking time, add 2 tablespoonfuls of flour toasted in the butter. Serve with slices of grilled polenta.