Name: Le Lapin de Garenne ou Levraut au Saupiquet (Wild rabbit or hare with piquant sauce)
Yield: Serves 6
Cuisine: French
Ingredients: bouquet garni; 1 medium-sized carrot; a wild rabbit or young hare (including the blood); liver from the rabbit or hare; ¾ bottle good red wine; 2 tablespoons cognac or armagnac; pinch of quatre-épices; 2 sprigs of celery leaves; 60 g (2 oz) fat pork, cut into; flour (optional); 500 g (1 lb) garlic; 1 medium sized onion; salt, pepper; 2 tablespoons goose fat; 1 tablespoon red wine vinegar

Preparation info

Serves
6

Difficulty
Medium

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

a wild rabbit or young hare (including the blood)
1 tablespoon red wine vinegar
2

Method

You will need to set about the sauce before you start thinking about cooking the rabbit, but you must collect the blood of the rabbit in a jug, adding a tablespoonful of red wine vinegar to stop it coagulating.

Melt the goose fat in a heavy cocotte which will go directly on to a flame. Peel and coarsely chop the garlic, carrot, celery leaves and onion and soften all these in the fat wit