Le hare à la Royale, region Centre Val de Loire
- Total time
- 3 h 5
- servings
- 6 servings
- Dish type
- Other
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Prep
35 min
Cook
2 h 30
Total time
3 h 5
Ingredients
Ingredients
- 1 1 hare
- 1 1 fresh foie gras
- 2 2 bottles of red wine
- 1 1 bouquets garnished
- 50 g 50 g of blueberries (frozen off season)
- 1 1 carrot
- 2 2 squares of dark chocolate
- 1 c. à café 1 teaspoons of blueberry jam
- salt
- pepper
- 50 g 50 g butter
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Method
- 1
Ask the butcher to empty the hare by the belly and keep you offal. Also ask him to disossess and keep the bones. Refrigerate offal and hare.
- 2
Stir the bones and sauté in a little butter with the carrot cut into dice. Add red wine, blueberries and garnished bouquet. Salt and bring to a boil and reduce the liquid by 1/3. Let cool and place in a cool place.
- 3
Prepare the stuffing by mixing chopped offal and foie gras. Stuff the hare and close it with string.
- 4
Bring the marinade to simmer and dive in the hare Cook about 2h30 covered.
- 5
Drain the hare, remove the string and keep warm.
- 6
Reduce the sauce by half and then switch to Chinese by crushing the content well to release all the flavors.
- 7
Add the chocolate and the blueberry jam, let melt gently, let reduce if necessary so that the sauce tables well the spoon. Correct seasoning and pepper.
- 8
Cut 2-3 cm slices and serve with sauce.
Source : marmiton
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