Lièvre à la Royale

• 1 hare, skinned and drawn
• blood, heart, lungs and liver from the hare
• 150

First prepare the stuffing. Mince together the heart, lungs, liver, foie gras, pork fat, shallots, garlic and parsley. Add the breadcrumbs, salt, pepper and blood and mix well. Stuff the hare with the mixture, sew up the skin and truss the hare, tying the hind legs tightly against the body.

Heat the duck fat in a large casserole and sweat the carrots and onions for 15 minutes. Place the