Le Lièvre à la Royale

Rich casserole of boned and stuffed hare

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • a hare, less than a year old
  • salt, pepper
  • 700 g ( lb


Hares should not be hung like pheasants and are best cooked within two or three days of their capture. Unless you are expert at skinning and boning a hare, you had best leave this to your butcher. The art is to get the spine, the ribs and the main bones out without tearing the flesh. Any odd bits of meat which become detached in the process can be added to the sausagemeat stuffing.