Rable de Lièvre Sauce Poivrade

Name: Rable de Lièvre Sauce Poivrade
Cuisine: France
Ingredients: cayenne pepper; lemon; parsley; dry white wine; hare; hare; saddle; butter; brandy; oil; brandy; cream; wine vinegar; mustard; onions; salt; bouquet; pepper; thyme; bay leaf; carrots

Preparation info

Difficulty
Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

About

Method

The saddle of hare should be marinated for five or six days in the following mixture: Half a pint of dry white wine