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":"Pour la recette : 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 finishing,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,ratte or fingerling potatoes,white chicken stock,fine gray sea salt,freshly ground pepper","instructions":"PREPARE THE MARINADE\nOne day in advance, peel and slice the vegetables. Cut the pork side into lardons. Place the lardons and hare forequarters in a bowl with the vegetables, juniper berries, peppercorns, garlic, and parsley stems. Add the wines and marinate, covered in the refrigerator, for 12 hours.\nCOOK THE HARE\nRemove the hare forequarters from the marinade and pat them dry with paper towels. Strain the marinade into a saucepan, setting aside both the solid ingredients and the liquid. Bring the marinade liquid to a boil, skimming off any impurities.\nPreheat the oven to 130°C - 265°F (gas mark 3/4). In a Dutch oven, sear the forequarters in grapeseed oil until browned. Transfer the meat to a rack and degrease the pan. Melt the butter in the pan and sear the lardons from the marinade before adding the marinade vegetables. Add the tomato paste and stir with a spatula.\nCook for a few minutes before deglazing with the cognac. Add the hare, then sprinkle the flour over the mixture. Stir to incorporate the flour and cook for a few more minutes. Cover with the marinade liquid and bring to a boil. Add the bouquet garni and cover with a lid. Place the pan in the oven and cook for 3 hours. Use the tip of a knife to check if the meat is cooked; it should easily come off the bone.\nRemove the forequarters and strain the cooking liquid, pressing it through the strainer into a saucepan. Reduce the liquid by half and adjust seasoning with salt and pepper. Off the heat, gradually whisk in the blood to prevent coagulation. Set the pan over low heat and cook the sauce for 10 minutes until it thickens enough to coat the back of a spoon.\nImmediately strain it through a fine conical strainer into a bowl. Stir in the red currant jelly and chocolate for shine and depth, then add the vinegar.\nPREPARE THE GARNISH\nPeel and wash the potatoes. Boil in salted water for about 20 minutes. Remove from heat. Melt the butter in a saucepan with the chicken stock, then add the potatoes and coat well. Season with gray sea salt and pepper and set aside.\nFINAL TOUCHES\nSimmer the hare in the sauce for 20 minutes, ensuring it does not reach a boil. Arrange on a warm plate and cover with sauce. Add the potatoes to the side and sprinkle with chopped parsley. This dish pairs well with fresh pasta.","region":"FR"}