Cut wild hare into cubes and fry with a little oil together with onions and bacon. Deglaze with red wine and cook until soft, about 2 hours. In the meantime, pour in a little soup from time to time as needed. Add lightly salted, softly cooked lentils. Season to taste with salt, pepper, mustard, tomato paste and lots of greens. Serve on warmed plates.
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