Meal and wine pairing
Photo by Jeffrey Kerby(CC BY 2.0)
https://www.flickr.com/photos/28986636@N08/3082977550/
Spoon hare with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole (4-8 hours at 160°C) , hollowed and filled then browned before serving.
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.