Râble de Lièvre à la Poivrade (Saddle of Hare à la Poivrade)

Ingredients:

For the White Wine Marinade:
80ml white wine vinegar
300ml white wine
2 shallots, finely chopped
1 carrot, chopped
1 celery stick chopped
2 garlic cloves, chopped
1 bayleaf
4 sprigs parsley
1 sprig thyme
4 black peppercorns
2 juniper berries

For the Hare:
1 saddle of hare
2 bards (thin strips) of pork back fat
1 hare liver (or use chicken)
3 tbsp brandy
2 tbsp butter or bacon fat
1 carrot, chopped
1 onion, chopped
1 celery stick, chopped
1 slice bacon or ham, chopped
trimmings from game meat (if available), chopped
2 tbsp plain flour
2 garlic cloves, chopped
1 tbsp tomato purée
250ml bouillon
5 black peppercorns
1 bouquet garni
2 tbsp butter
2 tbsp Dijon mustard
2 tbsp white wine vinegar
2 tbsp caster sugar
3 tbsp cream (optional)
salt and freshly-ground black pepper

Method:

Remove any membrane surrounding the saddle of hare, insert the strips of fat then place the hare in a shallow bowl, pour over the white wine marinade, cover and set aside to marinate for 12 hours.

In the meantime, crush the liver and soak in the brandy. Melt the butter (or bacon fat) in a pan, then add the carrot, onion, celery, bacon and game trimmings. Fry for 2 minutes then scatter the flour over the top and continue cooking, stirring frequently, until the ingredients have browned. Add the garlic, tomato purée, bouillon and 300ml of the wine marinade (strained) then season to taste before adding the black peppercorns and bouquet garni. Bring the mixture to a simmer, cover the pan and cook gently for 90 minutes. Take off the heat and allow to cool then remove the bouquet garni before puréeing in a blender until smooth. Pass through a fine-meshed sieve (press down on any solids with the back of a spoon) then return the liquid to the pan and bring back to a simmer.

Now pat the saddle of hare dry with kitchen paper then coat with butter and mustard. Place in a roasting pan then place in an oven pre-heated to 200°C and roast for 30 minutes, basting frequently with butter and a little of the puréed sauce.

In the meantime, combine the vinegar and sugar in a small pan and reduce by half before stirring into the strained sauce and seasoning liberally with black pepper. When done, transfer the hare to a hot dish. Stir the sauce into the baking pan then mix in the cream and the crushed liver in its brandy marinade. Warm through (do not boil) then pour over the hare and serve.