Ragout of Hare with Green Chartreuse

Civet de Lièvre à la Chartreuse

Preparation info

  • For


    or more people, according to size of hare
    • Difficulty


    • Ready in

      15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

In France this is a dish of the fall hunting season, but in the United States, in fancy game shops, hares are also available throughout the cold winter months. (See notes on Alpine hares menu and wine suggestions.) Our store-bought hares are usually called “Belgian” or “Canadian,” which does not mean that they come from those countries (any more than a Bermuda onion comes from the island)—it’s the type of hare (or onion) tha