Lapin, ou râble de lièvre, sauce poivrade, Chez Bruno

• 1½ rabbits, cut into serving pieces, or 1 saddle of hare (boned by the butcher from the stomach, without perforating the skin)
• salt and ground black pep

The highly flavoured pepper-based sauce called poivrade is one of the great standbys of Provençal cuisine where game is concerned, or when a gamey flavour is sought to give more emphasis to roast lamb or beef. This wine-based marinade for hare, rabbit, partridge, pheasant or venison is part of the classic Provençal repertoire. I give you Bruno’s flamboyant version based on two bottles of