Lebrada das Vindimas
This is a typical hare stew from the region, usually made during grape harvest season. Make a marinade with the hare's blood, red wine, olive oil, onion, carrots, turnips, bay leaves, thyme, rosemary, parsley, pepper, garlic, and salt, where the hare is left to macerate for two days. In a pan with hot oil, sauté the marinaded vegetables and hare, cut into pieces and drained. After a quarter of an hour add a little flour, mixing constantly. Add some old brandy and red wine or just port and the marinade liquid. Leave this for a few minutes and add more bay leaves, thyme, and parsley. Season with salt and pepper, leaving on a low heat for two hours. In the meantime, prepare some mushrooms, drizzle them with lemon juice, and sauté them, in olive oil, in a pan together with the onion. When the onion is browned, add everything to the hare pot. Adjust with salt and add broth to finish boiling.