Name: Râble de Lièvre au Poivre (Saddle of Hare with Pepper)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: For 6
Cuisine: French
Ingredients: Salt; White wine 100 ml; Cognac 30 ml; Saddle of hare 900 g; Young English spinach leaves 300 g; Coarsely ground black pepper ½ teaspoon; Cooked beetroot 3; Butter 20 g + 50 g

Peel the membrane from the saddle. Slice the beetroot into rounds. Pan-fry the saddle in 20 g butter and brown on all sides for 5 minutes. Remove and keep warm.

Add the pepper to the pan, flambé with cognac and deglaze with white wine. Make a sauce by whisking 50 g of butter into the juices.

Cook the spinach and beetroot in this juice. Slice the saddl

Râble de Lièvre au Poivre

Saddle of Hare with Pepper

Ingredients

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