Râble de lièvre rôti

I once made Lièvre à la Royale, jugged hare, from scratch. Two days of marinating and cooking the gamiest hare in the world. Never again. My kitchen, fridge, hands, hair all ended up steeped in the smell. I had to throw out the bowl I had used. And when it came to serving the dish, I couldn’t bear to eat it. This is altogether a much cleaner, quicker, easier affair.