Stuffed Hare Royale with Chestnut Tortellini, Salsify and Trompette de la Mort Mushrooms

Credit: Didier Loire
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Ingredients (4 people)


  • 3/4 ounce bread, crust removed, soaked in milk (120 g)
  • 8 3/4 ounces fatty bacon, diced coarsely (250 g)
  • 2 1/2 ounces fatty bacon (70 g)
  • 2 1/2 ounces chicken livers (70 g)
  • 2 1/2 ounces hare livers (70 g)
  • 1 1/2 tablespoons red wine (2 cl)
  • 2 cloves garlic
  • thyme and bay leaf


Step 1: Hare

Skin, open, and gut the hare. Set aside the liver, heart, lungs and kidneys. Bone the hare completely without tearing it, and cut off the head and the upper neck.

Spread the caul out on a dishtowel, and spread the barding fat out over the caul. Spread the hare out over the barding fat to be able to roll it. Season with salt and freshly ground pepper, and marinate with the truffle juice and cognac.

Soften the diced bacon in a saucepan with the whole cloves of garlic, then transfer to a bowl. Brown the chicken livers as well as the hare meat. Set aside, deglaze with the red wine and add a sprig of thyme and 1/2 a bay leaf. Reduce until dry, cool quickly over ice, then mix in a blender and strain through a fine-meshed tamis.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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