Lièvre à la Broche “Paul Bocuse”


  • 1 young hare (about pounds)
  • salt and freshly ground black pepper
  • powdered thyme and rosemary
  • dijon mustard
  • olive oil
  • rice pilaff


  • 2 shallots, finely chopped
  • pan juices
  • 2 tablespoons wine vinegar
  • ¾ pint sour cream
  • 2 juniper berries, crushed


Do not marinate hare. Rub it with a damp cloth and put it on a spit. Season the hare inside and out with salt, freshly ground black pepper, powdered thyme and rosemary, to taste; then coat it generously with Dijon mustard. Sprinkle with a little olive oil and roast it on the spit for 35 to 45 minutes, or until the hare is tender but the flesh is still rose-coloured. Make sure there is a pan under hare to catch juices as it cooks.

Serve the hare with sauce and a rice pilaff.


Simmer finely chopped shallot in pan juices until soft; add wine vinegar, and scrape all crusty bits from the sides of the pan. Then add sour cream and crushed juniper berries, and reduce the sauce to a third of the original quantity. Strain.