Ralle de Lièvre Aux Raisins

Preparation info

    • Difficulty

      Complex

Appears in

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

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

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a saddle of hare and marinate it for two days (the marinade to be as follows: half a pint of water, a glass of wine vinegar, parsley, thyme, bay leaf, one sliced carrot, salt, coarsely broken pepper, one head of garlic), turning it occasionally. Drain it well and cook it in butter en casserole, season it with salt and pepper and a little paprika. When the saddle is nearly cooked remove it and flambez with a liqueur glassful of brandy; keep it warm in a fireproof dish while you are preparing the sauce.

The sauce is made of the stock left in the casserole, to which you add, on a slow fire, a tumbler of cream, very little French mustard and one or two pieces of butter. See that it is highly seasoned, stir well and pour through a muslin on the saddle of hare. Add then a handful of grapes (skin and pips previously removed) and let the whole thing simmer a few minutes. Serve in the same dish and carve like a saddle of mutton.