Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The only part of the hare suitable for roasting is the saddle which comprises the whole of the back from the beginning of the rib cage to the tail, which can be left on.

Remove the sinews, lard with strips of salt pork fat, then roast at a fairly high temperature for 20 minutes.

The usual accompaniment for roast hare is a thin Sauce Poivrade.

In northern countries the accompaniment is either slightly sweet apple purée or redcurrant jelly.