Hare with Vinegar and Pepper Sauce

Lièvre, Sauce Poivrade

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This dish has a natural economy because the lean and tender saddle of hare is cooked quickly in butter while the thighs, forelegs, and ribs are braised for 3 hours (the braising can be done in advance), and the braising liquid then converted into a sauce for both.


  • 2 hares (4 pounds [1.8 kg] each, dressed), or 3


Cut up each hare in the same way as a rabbit, but cut the forequarters away from the saddle closer to the forelegs—leave more ribs attached to the saddle on both sides—so you don’t waste any of the loin meat. Trim off the ends of the ribs and the flaps, using a knife and/or a pair of kitchen shears. Season this elongated saddle with salt and pepper, tie it up