Roast Hare I (lievre roti)

About the dish

Erken explains that the hare should weigh between 2 and 3 kg unskinned, since large hares tend to be old and tough. The age is tested by tearing at the ear, and the hare should hang 3-6 days depending on the season to become tender. The recipe also includes the book's general instruction on larding meat.

How to make it

1. 1

   Skin the hare

   Hang the hare up by the hind legs, loosen the skin at the first joint of the legs, and run the knife in under the skin along the belly. Push the skin off down to the head, which is cut off along with the skin. The hare can also be laid on its back on a board, the lowest joint of the legs cut off, and the skin cut open along the belly with a sharp knife before it is flayed off all the way up to the head, which is chopped off.

2. 2

   Clean

   Cut open the belly and take out the entrails; only the kidneys remain. Collect the blood. Chop off the shoulders and ribs. Wash and dry the hare, loosen all membranes with a sharp knife, and pull them off without damaging the meat. Crack the thigh bones and backbone lightly on the inside.

3. 3

   Lard the meat

   Cut the pork into strips of equal length, season them with salt and pepper, and let them sit a couple of hours so they become firm. Insert the strips into the meat at even intervals with a larding needle, larding knife, or skewers, on each side of the backbone and in the thighs. Count on about 100 g pork per kg of meat.

4. 4

   Brown the hare

   Brown the butter in a pan, place the hare in it with the larded side down, and brown it nicely. Turn it and put small pats of butter on top.

5. 5

   Roast tender

   Thin first with the boiling meat stock, then with the cream. Let the hare slow-roast until tender, about 1 1/2 hours, basting often with the juices.

6. 6

   Serve

   Carve the hare nicely crosswise over the backbone and lay it on a warm platter. Garnish with fried potatoes, salad, and fried or stuffed tomatoes.

7. 7

   The sauce

   Strain the juices and stir in 1 teaspoon red currant jelly and 1 tablespoon heavy cream.