Remove the pieces of hare from the marinade, drain and dry each piece, and cook them in the very hot fat left from cooking the pork dice and onions. Remove the pieces from the fat when well browned, put in a saucepan, and sprinkle with 2 tablespoons flour. Add 1 clove garlic, crushed, mix in well, and cook the meat in the oven or over low heat until the flour is golden-brown. Add 2 cups red wine and enough stock or water to cover the meat. Stir with a wooden spoon or spatula as it comes to a boil and cook until the sauce is smooth. Add a faggot made by tying together 2 stalks celery, 3 sprigs parsley, ½ bay leaf, and 1 sprig fresh (or 1 pinch dry) thyme. Cover the pan and cook slowly for 40 to 45 minutes. Remove the meat to another pan and add to it the pork dice, mushrooms, and onions. Correct the seasoning of the sauce with salt, strain it over the meat and vegetables, bring it all to a boil, and cook slowly for 30 to 35 minutes longer, or until the meat is tender.
Meanwhile, clean the liver of the hare and cut away the bitter end near the gall. Cut it in small pieces, add to the civet, and cook for 8 to 10 minutes longer. If there was any blood saved, stir 3 tablespoons of the sauce from the civet into it. Remove the pan of civet from the heat and pour the blood mixture slowly into it, moving the pan in a circular motion to combine the blood and thicken the sauce with it. Do not stir with a spoon and do not allow it to boil. Serve the hare sprinkled with parsley and garnished with fried bread.
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