Levraut Rôti à la Moutarde et aux Betteraves

Roast hare with mustard & beetroot

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


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


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