Le hare à la Royale, region Centre Val de Loire

Ingredients

For 6 servings

• •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

Method

1. 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. 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. 3.Prepare the stuffing by mixing chopped offal and foie gras. Stuff the hare and close it with string.
4. 4.Bring the marinade to simmer and dive in the hare Cook about 2h30 covered.
5. 5.Drain the hare, remove the string and keep warm.
6. 6.Reduce the sauce by half and then switch to Chinese by crushing the content well to release all the flavors.
7. 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. 8.Cut 2-3 cm slices and serve with sauce.