Name: Hare a la Royale
Yield: Serves 8
Cuisine: Australian
Ingredients: ½ teaspoons quatre épices (10 juniper berries, 1 teaspoon cardamom seeds, 1 piece star anise, 1 teaspoon allspice, pulverised); 200 g (6½ oz) onions, sliced; 80 mL (2½ fl oz) Cognac; 80 g (2½ oz) goose or pork fat; 4 garlic cloves, crushed; 1 teaspoon fresh thyme leaves; 3 tablespoon black pepper; 5 chicken livers; 1 bay leaf; 155 g (5 oz) pork shoulder; 155 g (5 oz) pork fat or 185 g (6 oz) foie gras; 200 g (6½ oz) field mushrooms, sautéed in 90 g (3 oz) butter; 1 tablespoon chopped parsley; 155 g (5 oz) veal; 1 tablespoon salt; salt and freshly ground pepper; 155 g (5 oz) fat bacon; 1 tablespoon Cognac; 80 mL (2½ fl oz) Madeira; 1 tablespoon truffle essence; 3 cup (200 mL/6½ fl oz) crème fraîche; 1 bouquet garni; 4 cups (1 litre/1¾ imp. pints) good red wine; 20 golden shallots, peeled; 100 g (3½ oz) celery, diced; 1 egg; 1 tablespoon vinegar; 80 mL (2½ fl oz) Cognac); 1 x 3 kg (6 lb) hare; 100 g (6½ oz) carrots, diced

Preparation info

Serves
8

Difficulty
Medium

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This dish may sound laborious to prepare and cook, but a rainy Sunday spent cooking this classic will be well rewarded. The hare will keep well in the sauce when refrigerated. This makes it an ideal dish to prepare in advance. To refrigerate the cooked hare in the sauce, wait until the hare is cold, then put it in a plastic (polythene) bag and surround it with the sauce. Press the air from the bag seal it with a rubber band and then freeze. Defrost and serve at your convenience. The sauce w