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Râble de Lièvre au Poivre
Saddle of Hare with Pepper
Preparation info
- For
6
- Difficulty
Medium
- Ready in
30 min
Appears in
Published 2008
Ingredients
- Saddle of hare
900 g - Cognac
30 ml - White wine
Method
- 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
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