I hope our most beautiful @Crystal Z. Santa will bring me gifts… 
One of my greatest discovery is the "Lièvre à la royale", maybe one of the best French cooking example.
What is it exactly?
First, you need to hunt a hare.
Any hare.
Cut it in pieces, take apart the heart, liver and kidneys, and cook it in strong red wine (with some vegetables and aromates) at low temperature, till the bones separate by themselves. The meat will be very sweet and tender.
Then, you can prepare some "foie gras", surround it with truffles, then put the hare parts around. Give the whole thing a roast appearance and let it cook so that your foie gras can give its perfume and juice to the truffle, and both can distillate into the meat.
Mix heart, kidneys and liver and put them into the red wine which cooked the hare.
Evaporate, then add your hare's blood and a glass of Cognac.
Serve the hare topped with this sauce.
Of course, a great French gastronomy piece can't be fully appreciated without the appropriate wine.
So you're supposed to choose the same wine as the one you cooked with.
If you can't or prefer, I recommend you open an old bottle of Pommard Burgundy wine. At least 10 years old. The oldest, the better, of course.
But of course, any old Burgundy wine should be a masterpiece, for instance this Clos de Vougeot 1er cru from 1999 that I opened for our Sunday meal.
Did I mention I'm really fond of old Burgundy wines?
In my opinion, this is the kind of gastronomical experience any accomplished civilized man should make at least once in his life.
Last edited: Nov 22, 2019