Filet de Lièvre au Vinaigre de Framboise

Hare with Raspberry Vinegar

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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 Drysdale’s Classic Game Cookery with so much pleasure I include this recipe as a tribute to her.


  • 2 pieces, about 500 g (about 1 lb) saddle of hare
  • a small onion, a carrot and ½ stick of celery
  • a bay leaf
  • 2 tablespoons home-made raspberry vinegar
  • 2 tablespoons mild oil, sunflower or grapeseed
  • fingernail paring of garlic, crushed
  • 30 g(1 oz) butter
  • 2–3 tablespoons raspberry vinegar syrup
  • salt, pepper
  • finely chopped parsley


Use a short, sharp knife to cut the fillet from the backbone of the hare. Place the bones in a pan with the onion, carrot, celery and bay leaf, cover with water and simmer for 45 minutes to make a stock. Boil the strained stock fast until reduced to 2 tablespoons.

Cut the fillet into 1 cm(½ in) thick slices and bat out until thinner. Place the meat in a single layer in a shallow dish. Mix the raspberry vinegar with the oil and the garlic. Spoon over the meat, making sure that all the surfaces are coated. Cover and chill for 2–4 hours.

Melt half the butter in a pan and sauté the well-drained pieces of hare on both sides for 4–5 minutes. Transfer to a hot serving dish and add the marinating liquid to the pan. Bubble hard, then add the reduced stock and the raspberry vinegar syrup and simmer for 1 minute. Season with salt and pepper and taste. Add a little more syrup if necessary.

Remove the pan from the heat and add the remaining butter in small pieces; shake the pan until the butter has melted and then spoon the sauce over the hare and sprinkle with the parsley. Serve with buttered noodles.