Name: Lièvre à la Royale (Stuffed hare in white wine)
Yield: Serves 4
Cuisine: British
Ingredients: blood, heart, lungs and liver from the hare; 1 hare, skinned and drawn; 150 g/5 oz raw foie gras; 75 g/3 oz breadcrumbs, soaked; salt and freshly ground pepper; 100 g/4 oz duck fat; 75 g/3 oz pork fat; 50 g/2 oz shallots, chopped; 1 garlic clove, peeled and left whole; 2 tablespoons chopped parsley; 50 ml/2 fl oz armagnac; 200 g/7 oz carrots, diced; 150 g/5 oz onions, sliced; 2 l/3½ pt dry white wine; 1 bouquet garni

Preparation info

Serves
4

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

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

Method

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

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Ingredients

Method

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