Lièvre à la Broche “Paul Bocuse”

• 1 young hare (about 4½ pounds)
• salt and freshly ground black pepper
• powdered thyme and rosemary</

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 und