To craft an exceptional civet, select a fine hare or 'livre' weighing about 5 to 6 pounds and prepare a deeply aromatic marinade.
Skin the fresh hare and collect the blood in a bowl with half a liter of red wine to keep it from coagulating.
Cut the hare into pieces, carefully remove the sinews with a knife tip, and set the liver aside, basting it with a spoonful of oil to prevent drying.
In a large deep dish, layer the hare pieces with 4 peeled and coarsely chopped onions and 1 carrot sliced as thinly as possible. Add 2 sprigs of thyme, 1 crushed bay leaf, 2 cloves, and 10 juniper berries. Season with pepper, cover with the remaining wine, and marinate for 48 hours.
In a large cast-iron casserole or earthenware toupin, brown the fine fat and ham or ventrèche pieces. Add the hare pieces, browning on all sides, then flambé with a generous glass of Armagnac. Sprinkle with flour, brown lightly more, stir, and pour in the marinade plus 3 large ladles of broth.
Season with salt, pepper, and nutmeg. Simmer covered over low heat for 2 to 3 hours, based on the hare's age—test tenderness by piercing the thigh with a fork.
Chop and pound the liver, incorporate it into the stew, pour the blood over the hare pieces, and stir in 2 tablespoons redcurrant jelly. Cook another 20 minutes without boiling.
Tip: Hare meat is delicate and can fall apart if overcooked. Prioritize perfectly tender meat over a reduced sauce.
To achieve this, remove the hare pieces once tender and set aside. Pass the sauce through a sieve, reduce to a creamy consistency if needed, then reheat and reunite with the meat before serving.
