For making hare stew it is necessary to find a hare. This is a very obvious but unavoidable step. It is not easy to find it, but when you see it - you need to buy it. All other ingredients are not very strict and you can choose how much you like to add them. This is my approximate list, which you can adjust to your taste easily.
- Milk - 1 litre
- Two carrots
- One large Spanish onion
- One garlic bulb
- Handfull of mushrooms
- One tomato
- Ginger 2-3 cm
- Spices! Choose which one you like! For example, I do use:
- Italian herbs - 1tbsp
- Black pepper - 1/2 tsp
- Bay leaves - 5
- Salt to taste
- Vinegar - 3 tbsp
- Oil for frying
- Butter - 50g for extra taste
For the first stewed hare, these spices are enough, you will have the taste of the hare not overwhelmed by herbs.
Soak the hare in cold water for 24 hours and keep it in a cold place or the fridge. Change water every 6 hours. First time you can add a few tablespoons of vinegar. 
After soaking in the water, cut hare to cooking pieces. Try to cut it through the joints only, do not break bones. Do not use a heavy meat cleaver or axe. 
Soak hare pieces in the milk for a few hours, or even better if you soak hare in the milk for 24 hours. Change it every 12 hours. It is not necessary to use a lot of milk - half a litre for hare pieces will be enough to cover it.
Cooking time! If you have a shallow heavy Dutch pot or philipino kawali pan, then it will be much easier and you can cook it there. If you have a deep heavy-dutch oven or deep enamelled pot, then you need to pre-fry all ingredients, before putting them there. Fry hare and put into the Dutch oven, add chopped tomatoes and spices, garlic and ginger. Fry chopped onion and add to the codran. Fry carrot and hen mushrooms and add everything to the codran. Add butter. Mix everything and add a bit of hot boiling water, cover with lead and cook on the low fire for 1h - 1h 20 min. 
Serve and enjoy. As simple as that. This will be an amazing hare stew, with a strong, but not overwhelming game taste.
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