Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Rable de Lievre a la Creme.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Rable de Lievre a la Creme.

    Post  Admin on Sat Aug 25, 2012 8:46 pm


    1 hare
    French mustard
    pt. Cream
    1 oz butter
    pt good stock


    The marinade consists of combining 2 glasses of red wine (any flavourful red wine will suffice), a half glass of quality red wine vinegar, salt, pepper, parsley, fresh thyme, bay leaf, 2 onions and 2 carrots, chopped, a half glass of olive oil, and 2 cloves


    Joint the hare and marinate for 36-48 hours.

    Remove the back and spread lightly with mustard. The remainder of the hare may be used for jugging or pate, etc.

    Brown the back slowly in hot butter. Add the strained marinade and allow it to reduce to about a third.

    Pour on the stock so that the meat is just covered. Bring to boil, cover and cook in a moderate oven until tender, about an hour.

    Place the hare on a serving dish and keep warm. Add the cream, boil for a minute, adjust the seasoning, and strain the sauce.

    Spoon a little sauce over the meat and hand the rest separately.

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