Hare with White Beans

Preparation of marinade in (garlic vine):

Crush 5 to 6 cloves of garlic with peel
2 bay leaf
2 dl of dry white wine
1 tablespoon of pepper paste
3 cloves
10 grains of black pepper
Coarse salt

Dish preparation

Skin the hare, discarding the guts, keep the liver and the blood you can use.

Mare hare to marinate the day before in the garlic vine you previously prepared.

Put the white beans to soak the day before.

On the day of preparation, put the beans to cook in a pan, introducing plenty of water, salt, 1 chopped onion and 2 cloves and cook for 10 minutes. It does not have to be a very strong fire and be careful not to let the beans overcook.

Remove the beans from the water and reserve both.

In another pan, prepare a stir-fry starting by adding 1 tablespoon of oil, lard, chopped garlic, bacon and bacon cut into strips or cubes, add the meat and blood sausage to the slices and also add 2 bay leaves .

Remove the bacon, bacon and chorizo ​​and set aside.

In the same pot and in the same broth, introduce the hare, add a little garlic vine (no more than a spoon), add a little water from cooking beans.
Add the previously crushed liver and the blood you have reserved.
Add the mint, cover the pan and simmer for 20 minutes.
Check the water and add water from the beans if necessary.

While cooking the hare, enjoy and mash some of the beans that you have cooked (50 to 80gr) and reserve.

At the end of the 20 minutes, add the turnip that previously cut into small cubes., Add the beans, add the bean cream that previously crushed, along with the chorizo, bacon and bacon, cumin, black pepper and 2 leaves of blond.
As soon as it boils, let it cook for 2 to 4 minutes to check.
Keep stirring so it doesn't burn.

Serve by sprinkling with chopped parsley.