Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Civet of hare Fernande allard style","ingredients":"For the recipe : carrot,yellow onion,celery stalks,tomatoes,fresh pork side (belly),hare forequarters,juniper berries,black peppercorns,head garlic,flat-leaf parsley, stems only, leaves reserved for garnish,red wine,port wine,grapeseed oil,butter,tomato paste,cognac,flour,bouquet garni,salt,freshly ground pepper,fresh hare blood,red currant jelly,dark chocolate,aged red wine vinegar,butter,ratte or fingerling potatoes,white chicken stock,fine gray sea salt,freshly ground pepper","instructions":"PREPARE THE MARINADE: One day in advance, peel and slice the vegetables. Dice the pork belly into lardons. Combine the lardons and hare forequarters in a bowl with the vegetables, juniper berries, peppercorns, garlic, and parsley stems. Pour in the wines and marinate, covered in the refrigerator, for 12 hours.\nPREPARE THE HARE: Take the hare forequarters out of the marinade and pat dry with paper towels. Strain the marinade through a sieve into a saucepan, setting aside both the solid and liquid components. Bring the liquid to a boil, skimming off any impurities.\nPreheat the oven to 130°C - 265°F (gas mark 3/4). In a Dutch oven (cast-iron casserole), sear the forequarters in the grapeseed oil until well browned. Immediately transfer the meat to a rack and discard excess fat from the pan.\nMelt the butter in the pan and sear the lardons from the marinade, then add the marinated vegetables. Stir in the tomato paste and cook for several minutes, then deglaze with the cognac.\nReturn the hare to the pot, sprinkle flour over the mixture, and stir to combine. Cook for a few minutes, then cover with the marinade liquid and bring to a boil. Add the bouquet garni and cover with a lid. Transfer the pot to the oven and cook for 3 hours. To check for doneness, use a knife; the meat should easily pull away from the bone.\nRemove the forequarters and strain the cooking liquid, pressing it through the sieve into another saucepan. Reduce the liquid by half and season with salt and pepper. Off the heat, gradually whisk in the hare blood to prevent coagulation.\nPlace the saucepan over low heat and simmer the sauce for 10 minutes until it thickens enough to coat the back of a spoon. Pass the sauce through a fine conical strainer into a bowl. For added richness and depth, mix in the red currant jelly and chocolate, followed by the vinegar.\nPREPARE THE GARNISH: Peel and wash the potatoes. Boil them in salted water for about 20 minutes. Set aside. Melt butter in a saucepan, add chicken stock, and coat the potatoes well. Season with gray sea salt and pepper, then set aside.\nFINAL TOUCHES: Simmer the hare in the sauce for 20 minutes without boiling. Arrange the dish on a warm plate, generously cover with the sauce, and place the potatoes to the side, sprinkled with chopped parsley. This dish pairs beautifully with fresh pasta.","region":"FR"}