Râble De Lièvre à La Crème

Name: Râble De Lièvre à La Crème (Hare With Cream)
Cuisine: France
Ingredients: 1 of vinegar; a few tablespoons of olive oil; 1 gill of white wine, parsley; 1 gill of white wine, parsley; 2 or 3 shallots; 1 onion; 1 tablespoon of lemon juice, salt and pepper; 1 tablespoon of lemon juice, salt and pepper; 1 gill of cream; 1 tablespoon of lemon juice, salt and pepper; 1 bayleaf; a sprig of thyme

Hare With Cream

Preparation info

For
4
people, the back of one medium-sized hare

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

In France the râble or back of the hare, is considered a choice piece, and there are many excellent recipes for cooking it, one of the best being with cream. In the North of France, sour cream is often used.

Ingredients

1 onion
2 or 3 shallots
a few tablespoons of olive oil

Europe
France
Side dish
Gluten-free

Method

Put the back of hare in a terrine with the oil, wine, onion, shallots, herbs, salt and pepper and let it stand for a few hours in a cool place, basting occasionally with the marinade. Then put the onion and shallots in a meat tin, place the hare over it and cook in a quick oven. When done, remove all the vegetables, add the cream to the sauce and stir it in well. Put the hare o