Roast Hare III (lievre roti)

About the dish

The third of Erken's roast-hare variants in the game chapter. The hare is larded with pork and roasted in the oven under constant basting, with a cream sauce made directly in the pot and poured over the roast. The serving with paper frills on the hind legs and a garnish of vegetables reflects the bourgeois presentation ideals of the time.

How to make it

1. 1

   Clean the hare

   Skin the hare, remove all membranes and skin, cut it open along the belly, wash it well, and let it sit in water for 1-2 hours. Dry it well.

2. 2

   Lard the hare

   Cut the pork into fine strips. Crack the hare carefully so it lies flat, and lard it with the pork strips.

3. 3

   Brown the hare

   Brown half of the butter in a frying pan on the stovetop. Brown the hare first on the back, turn it, and put the pan into the oven.

4. 4

   Make the sauce

   Brown 25 g butter in a pot, stir in the flour, and thin with meat stock, water, and 2 dl cream. Add salt and give the sauce a good boil. Pour it over the hare.

5. 5

   Finish roasting

   Continue roasting the hare in the oven for about 1 hour while basting regularly with the sauce.

6. 6

   Finish the sauce

   Take up the hare. Strain the sauce back into the pot, add the rest of the cream and the jelly/jam, and stir in the rest of the butter cold. Add a little coloring if desired.

7. 7

   Serving

   Lay the hare on a warm platter, put small paper frills on the hind legs, and lift the legs upward. Serve with fried potatoes and vegetables, e.g. cucumber salad, fried tomatoes, carrot cups filled with peas, or carrot and parsley-root fringes.