Name: Authentic Civet de Llebre Recipe
Prep time: 30 min
Cook time: 120 min
Yield: 4
Cuisine: Andorra
Ingredients: 1 whole hare (approximately 1.5 kg), jointed into 8-10 pieces; 150 g pancetta or thick-cut bacon, diced; 2 large onions, finely chopped; 4 cloves garlic, minced; 250 g fresh button or wild mushrooms, quartered; 100 g carrots, diced; 100 g celery, diced; 750 ml full-bodied red wine (such as Cabernet Sauvignon or a local Priorat); 500 ml game stock or beef stock; 2 tablespoons all-purpose flour; 2 tablespoons olive oil; 1 bay leaf; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 2 juniper berries, lightly crushed; 1 teaspoon black peppercorns; Salt to taste; 1 tablespoon red currant jelly (optional, for balance); 500 g small potatoes (like fingerlings or baby potatoes), halved; Fresh parsley, chopped (for garnish)

Civet de Llebre Andorra

Hare stew in red wine sauce, rich and gamey, often served with potatoes.

Andorra game

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