Levraut Rôti à la Moutarde et aux Betteraves

Roast hare with mustard & beetroot

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