3578 Râble de Lièvre au Genièvre

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Marinate the saddle and roast it as in the preceding recipe. When cooked place on a suitable dish.

Deglaze the pan with ½ dl (2 fl oz or ¼ U.S. cup) gin and 2 or 3 tbsof the marinade and reduce by half. Add 2 tbs Sauce Poivrade and 4 crushed juniper berries; simmer for a few seconds then pass through a fine strainer.

Serve the saddle accompanied with the prepared sauce.