First spread the hare bones and trimmings on an oven tray and toast them at 200 °C for 45 minutes.
While the bones are toasting we can start cutting the vegetables. First cut the shallots in half and clean them. Now slice them in thin slices. Then cut the leek in half and clean it well. The green part is the part that contains sand and dirt, so check that well. Now slice 150 grams in thin slices. Then clean the celeriac. Cut it in even slices and cut those in even chunks. After that cut the carrot in four and then in thin slices as well. The final prep is to cut the celery.
Now drizzle some oil in a big pan and start panfrying the cut vegetables on a medium high heat. You want a beautiful golden brown color all around.
Once you’re happy with the color deglaze the pan with the port and the red wine. Also add the garlic that's cut in half together with the coriander seeds, the black pepper grains, the bay leaves and the sprigs of thyme. Reduce the port and wine for at least 80%.
After that add the toasted hare bones to the pan and deglaze the oven tray with some water. Let it soak in the oven for a around 10 minutes.
Meanwhile submerge all the ingredients in the pan with water and then also add the liquid and solids from the oven tray. Now let it simmer on a low heat for at least 12 hours. I always leave it overnight. If necessary, add some more water.
After that drain the sauce and let it drip for at least 30 minutes so you don’t waste a single drop. Use the finest sieve you have to get the best result.
Then reduce the sauce on a medium low heat. It needs to reduce on a low simmer so all the solids float to the top. Remove these with a ladle to create a clear sauce.
Once you’re happy with the flavor pour it into a smaller saucepan and heat it up till the temperature is 70 °C.
Now while stirring slowly add some hare blood to thicken and flavor the sauce. I don’t really have a quantity for this, just keep on tasting and testing in between. Also don’t let the temperature get any hotter then 70 degrees Celsius, otherwise the blood can split. Give it a final taste for seasoning and it's ready to be used!