Name: Levraut Rôti à la Moutarde et aux Betteraves (Roast hare with mustard & beetroot)
Yield: Serves 4
Cuisine: British
Ingredients: 1 young hare, skinned and drawn; 100 g/4 oz duck fat; salt; 25 g/1 oz dijon mustard; 200 g/7 oz beetroot, cooked, peeled and thickly sliced, to serve; 10 peppercorns, crushed; 25 ml/1 fl oz armagnac; 250 ml/9 fl oz dry white wine; 200 ml/7 fl oz double cream; 150 g/5 oz carrots, chopped; 100 g/4 oz onions, chopped; 1 sprig of thyme; 2 bay leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1 young hare, skinned and drawn
salt
100 g/4 oz d

Method

Preheat the oven to 200°C/400°F/gas 6. Sprinkle the hare with salt and tie the hind legs together with string. Heat the fat in a roasting pan, put in the hare and seal on all sides. Add the carrots, onions, thyme, bay leaves and peppercorns. Sweat the vegetables for 3 minutes, stirring

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Ingredients

Method

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