Skin the hare, collecting the blood in a tablespoon of vinegar. Keep the liver aside. Marinate for a few hours the hare cut into pieces with the brandy, olive oil, 1 finely sliced onion, salt and pepper. Make a brown roux in a saucepan, using 2 tablespoons of butter and two large tablespoons of flour. Put in the drained pieces of hare, stir, moisten with the wine and the marinade. Add the bouquet, onion and garlic. Cover and cook over a very low heat for at least 2 1/2 hours. Cut the belly into pieces, blanch for 3 minutes in boiling water then, once wiped, brown slowly without any additional fat. Keep aside. In their fat and 1 tablespoon of butter, fry over a moderate heat the small onions (blanched beforehand), sprinkled with 1 teaspoon of sugar. Cool slowly, uncovered. Just before serving, take out the pieces of hare and arrange them on the serving dish. Put onions, lardoons and mushrooms into the sauce. Boil once. Remove from the heat, add the liver mashed in blood, stir. Pour onto the serving dish. Serve with buttered noodles.
