Lièvre à la Crème

• saddle of hare
• ½ teaspoon juniper berries, crushed
• ½ teaspoon crushed peppercorns

Wipe the meat with a damp cloth and if you have not already done so, remove the thin bluish skin covering the meat. Press the juniper berries and peppercorns into the meat and place the bacon on top, tucking the ends underneath if necessary.

Place the hare in a lightly oiled roasting pan and cover with foil or butter paper. Roast the meat in a moderate oven (Mark 5, 190°C, 375°F) for 30