| 1 | | (6-lb) hare or rabbit |
| 3 1/4 | c | Burgundy (dry red wine) |
| 1 | ts | Dried leaf thyme |
| 1 | md | Onion; finely chopped |
| 2 | | Cloves garlic; minced |
| 2 | | Stalks celery; chopped fine |
| 2 | | Carrots; peeled, chop fine |
| 2 | | Bay leaves |
| 12 | | Whole black peppercorns |
| 12 | | Whole white peppercorns |
| 12 | | Pickled green peppercorns |
| 1/2 | c | Bacon drippings or oil |
| 1 | c | Sliced fresh mushrooms |
| 3 | c | Beef broth |
| 12 | | Pearl onions |
| 3 | tb | Unsalted butter |
| 18 | sm | Whole fresh mushrooms; stems trimmed flush w/caps |
| 1 1/4 | lb | Salt pork in 1/2-inch cubes |
| | Salt to taste |
| 1/2 | c | Unsalted butter; if needed |
| 1/3 | c | All-purpose flour; if needed |
