I couldn’t find Hare in the grocery store but they did have some fresh rabbit which was just as good, I thought. This is a very interesting and unique soup. After braising the rabbit with some veggies for 2 hours you set aside the drumsticks and then puree the rest of the soup, straining it through a fine sieve to create a consomme. You bring the consomme to a boil with a bouquet garne of rosemary, basil, thyme, and marjoram, remove the bouquet, add a quarter cup of port and a bit of butter to create this rich, savory broth. Mince the drumsticks, place them on a piece of toast and then ladle the broth over top. The result is something refined, complex, elegant and yet incredibly hearty at the same time. A real winner. Something to impress around Christmas.