Hare soup

Skin and skin the hare carefully so it doesn't need to be washed.

Cut into pieces into a bowl, collecting all the blood.

Cover the bottom of a clay pot with fat (oil or lard) and add the finely chopped onion, the parsley branch, the laurel, the paprika and the pieces of hare.

Let it sauté well.

Then add the wine, season with salt and pepper, cover the casserole and let the hare cook over a very low heat, adding water little by little.

The cooking must be well refined, but the sauce must be enough to soak the bread.

When everything is ready, remove the hare and, if necessary, add more water or more wine at this time, in order to keep the necessary broth.

Seasonings are rectified.

Prepare the sliced ​​bread in a tureen and pour the hare sauce over it.

It is muffled.

The hare is served separately on a platter but at the same time.