Le Lapin de Garenne ou Levraut au Saupiquet

Wild rabbit or hare with piquant sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


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


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