Preparation
Prepare a short broth in a saucepan with water, an onion in which previously you will have pricked some cloves of spices, rosemary, thyme, bay leaf, carrot and let it cook 35 to 45 minutes. Meanwhle, cook all the vegetables separately and then refrigerate them under the cold water jet and drain well to preserve their colors. Prepare the gelatin and let cool. Separate the meat of the hare from the bones, cut them into pieces and then put them in an individual mold, alternating it with the vegetables and forming layers, carefully pour the gelatine over it and place it in the fridge for two hours. Serve accompanied with a salad.
