Filet de Lièvre au Vinaigre de Framboise

I wanted to devise a lighter hare dish, yet one which still captures the rich gamy flavour of the meat. Cooking hare with raspberry vinegar seems to be a pleasing arranged marriage. Some people might garnish the dish with raspberries but to me that would be simply unnecessary and rather flashy. More important, the raspberries have already done their work in flavouring the vinegar and an addition would destroy the balance that one strives for in cooking. Because I have cooked from Julia Drys