Lièvre en Daube

Preparation info

    • Difficulty

      Easy

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

Remove very carefully the bones from a hare and stuff it with the following mixture: Pork meat (half fat, half lean), veal, bacon, shallots, chicken livers and parsley—all this finely minced together and well seasoned. Tie the hare and cook it in butter, resting on cubes of bacon and small onions; turn it on all sides and brown it lightly. Then remove the hare and add in the saucepan a sprinkling of flour, half a bottle of claret, and a bouquet. Put the hare back and cook it slowly for about six hours. Remove the string and the bouquet before serving. A deep cast-iron cocotte should be used for this dish; it is the best kind for all these dishes which require hours of cooking.