85 Saddle of Hare with Beetroot

Name: Saddle of Hare with Beetroot
Yield: For four people
Cuisine: French
Ingredients: 1 teaspoon Dijon mustard; 8 peppercorns; 2 teaspoons of olive oil; 500 ml (scant pint) of red wine; 1 small bouquet garni; 1 large carrot and 1 onion cut into 1 cm (¼ inch) mirepoix dice; 2 tablespoons wine vinegar; 200 ml (⅓ pint) double cream; 2 tablespoons chopped shallot; salt; 350 g (12 oz) cooked beetroots, cut into very thin slices; 2 cloves; 2 saddles of hare, weighing 400 g (14 oz) each; 1 tablespoon freshly-chopped chives; 8 juniper berries

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Râble de lièvre à la betterave ‘Tender rosy hare with a Russian flavour’

Ingredients

Main ingredients

2 saddles of hare, weighing 400 g (14 oz) each
2

Europe
France
Main course
Mediterranean
Gluten-free

Method

One to three days in advance

Preparing and Marinating the Hare

With a flexible knife, remove the membrane covering the saddles and discard it. Put the saddles in the deep roasting dish and cover them with the ingredients for the marinade-wine, mirepoix vegetables, bouquet garni, salt, peppercorns, juniper berri