Jugged hare with cream

Preparation:

Preparation: Prepare the hare for cooking, skinned, emptied and cleaned; put it in a bowl for 48 hours, cut into pieces, with all the cut vegetables and aromatic herbs, covered with wine. Melt half the butter in a saucepan, put the hare in it and pour in the ingredients and the liquid from the marinade. Salt well and season with pepper. Halfway through cooking, after about 1 hour, pass the cooking liquid through a sieve, put the pieces of hare back into the saucepan with the rest of the butter, add the sauce and cook for another 20 minutes before serving the hare, add the cream and the pine nuts in pieces.