Name: Le Lièvre à la Royale (Rich casserole of boned and stuffed hare)
Yield: Serves 8
Cuisine: French
Ingredients: salt, pepper; a hare, less than a year old; 1 carrot, sliced; 1 litre (1¾ pt) chicken or duck stock bouquet garni; 2 cloves garlic, chopped; 1 bottle good, dry white wine, e.g. Graves or Bergerac; 125 ml (4 fl oz) armagnac or cognac; 3 shallots; quatre-épices; 1 onion; 2 tablespoons goose fat; 60 g (2 oz) fresh belly of pork; 700 g (1½ lb) Toulouse sausagemeat mixture; as many truffles as you can afford; thin strips of pork back fat; one fresh foie gras – ‘as big as your purse’

Preparation info

Serves
8

Difficulty
Complex

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

a hare, less than a year old
salt, pepper
700 g (1½ lb

Method

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.

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