Râble de Lièvre au Poivre

Name: Râble de Lièvre au Poivre (Saddle of Hare with Pepper)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: For 6
Cuisine: French
Ingredients: Cognac 30 ml; Saddle of hare 900 g; Young English spinach leaves 300 g; Butter 20 g + 50 g; Coarsely ground black pepper ½ teaspoon; Cooked beetroot 3; White wine 100 ml; Salt

Saddle of Hare with Pepper

Preparation info

For
6

Difficulty
Medium
Ready in
30 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Saddle of hare 900 g
Cognac 30 ml
White wine

Europe
France
Main course
Gluten-free
Mediterranean

Method

Peel the membrane from the saddle. Slice the beetroot into rounds. Pan-fry the saddle in 20 g butter and brown on all sides for 5 minutes. Remove and keep warm.
Add the pepper to the pan, flambé with cognac and deglaze with white wine. Make a sauce by whisking 50 g of butter into the juices.
Cook the spinach and beetroot in this juice. Slice the saddl