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Recipe : ** Hare À La Royale

Hare À La Royale
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Course:
Main Dish

Practical information

  • Prep time
    1 h 25
  • Cooking
    4 h 30
  • Difficulty
    Very easy
  • Pause
    24 h
  • Ready in
    29 h 55
  • Price
    Friendly budget
  • Rate:
             
 
Serve with English style potatoes, 2 fried "heart" croutons and finish it up with two roasted mushroom heads and a sprig of dill.
 

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
hare, dill, Fried, two

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 garlic cloves + herbs
  • 4 whole eggs
  • carrots
  • onions
  • shallots
  • bouquet garni
  • coarse salt, " guérande " variety
  • a small glass of white pepper
  • fine salt
  • freshly ground pepper
  • 16 small croutons
  • 16 bf potatoes
  • 2.7 kg large hare (with torn ears)
  • 400 g of pork fillets
  • 300 g of streaky bacon
  • 200 g of sandwich loaf bread
  • 600 g to 700 goose liver
  • 50 g large truffle
  • 1 kg of small bordeaux boletus mushrooms
  • 200 ml of marc de bourgogne
  • 3 l of vieux cahors wine

  • Recipe preparation steps

  • 1
    THE DAY BEFORE:
  • 2
    Skin the hare.
  • 3
    Paunch the hare, being careful to set the liver, the heart and the blood aside.
  • 4
    Proceed to do the boning of the hare being careful not to leave any holes on the flesh.
  • 5
    Preparing the marinade: Crush the bones and add your garnish with the red wine, the guerande salt, the spices and the bouquet garni. Leave to marinate for one whole day and one night.
  • 6
    Preparing the stuffing:
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    (Also THE DAY BEFORE) Mix together the pork fillets, the streaky bacon (put the hare's heart and liver through a mincer), the bread squares (moistened with the Marc de Bourgogne), truffle shavings, salt , freshly ground pepper , herbs, powdered garlic and then add the eggs, stirring. Next, leave this mixture to rest for one day.
  • 8
    Préparation of the meat : Lay the hare on a working surface, separate its legs so that the thighs touch the surface of the ribcage.Season with salt and pepper.
  • 9
    Spread a layer of stuffing, then some goose foie gras, nerves removed and cut legthwise, add the chopped truffle and another layer of stuffing.Make a roll and place this on some waxed paper that has been rubbed with oil. Give the roll the form of a large sausage and tie it with some thread.
  • 10
    Cooking the hare: Drain the bones and the marinated garnish.
  • 11
    Roast the hare in some goose fat on all sides. Add the bones and the garnish, leave it to cook slowly for 1/2 an hour, covered, then add some red wine. Continue cooking for 3 or 4 hours leaving on a light boil. Check progress with a large needle. Remove from heat when cooked, prick the surface of the hare in different places and put it on top of a wire rack. Reduce the sauce.
  • 12
    Put the foie gras nerves through a mincer and mix with the animal's blood. Using a conical sieve, add the mixture and pour the sauce over it, which will serve as a liaison. Do not boil again.
  • 13
    Place a large slice of hare, coated with sauce, on an elegant plate.
  • Ready !