Râble De Lièvre à La Crème

Hare With Cream

Preparation info

  • Difficulty


  • For


    people, the back of one medium-sized hare

Appears in

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.


  • 1 onion
  • 2 or 3 shallots
  • a few tablespoons of olive oil
  • 1 of vinegar
  • 1 gill of white wine, parsley
  • 1 bayleaf
  • a sprig of thyme
  • 1 gill of cream
  • 1 tablespoon of lemon juice, salt and pepper


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 on a hot dish, and strain the sauce over it, adding the lemon juice.