3576 Râble de Lièvre

Saddle of Hare

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The saddle of hare comprises the whole of the back of the hare from the beginning of the neck to the tail, the bones of the ribs being cut very short. Sometimes, however, that part of the carcase which corresponds to the saddle in butchers’ meat, i.e. from the tail to the first ribs, is used.

Whatever the particular cut, the saddle should have all the sinews removed, be well trimmed and finely larded with salt pork fat. It is completely unnecessary to marinate the saddle if it has been obtained from a young animal, but this may be done if it becomes at all necessary to keep the saddle for some length of time. Nevertheless, certain recipes do call for marinating and in these cases the time for this should be kept very short.