Name: Lièvre à la Royale (Hare ‘Royale’ (Boned, Stuffed and Braised))
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: For 8
Cuisine: French
Ingredients: Salt, pepper; Garlic 6 cloves; Oil; Pork bards 4; French shallots 2; Veal meat 200 g; Hare 1 x 3 kg; Fatback (pork back fat) 100 g; Fresh foie gras 100 g; Good red wine 1 bottle (for cooking); Pork loin 200 g; Onions 6; Amber rum 50 ml; Carrots 6

Preparation info

For
8

Difficulty
Medium
Ready in
4 hr

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Hare 1 x 3 kg
Pork loin 200 g
Veal meat

Method

Ask your butcher to completely debone the hare, taking care not to pierce the skin and reserving the bones and blood.
Make a stuffing by finely chopping the pork loin, veal and foie gras. Hand chop the hare’s liver, heart and kidneys along with the fatback. Peel and chop the shallots, mix everything together, add the rum and season.
Lay the hare out f