Wild Roasted Hare Saddle in Royale Sauce

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Credit: Didier Loire
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Ingredients (4 people)

Royale Sauce

  • 8 3/4 pounds hare trimmings (3.8 kg)
  • 5 fluid ounces grapeseed oil (1.5 cl)
  • 2 3/4 ounces butter (80 g)
  • 17 1/2 ounces large slices shallots (500 g)
  • 3 heads garlic, unpeeled
  • 1 bouquet garni
  • 10 juniper berries
  • 1/2 ounce black peppercorns (15 g)
  • 3 1/2 fluid ounces cognac (10 cl)
  • 2 1/4 quarts red wine (2.25 liters)
  • 5 cloves garlic
  • 1 shallot
  • 4 1/4 ounces hare lungs, heart, and kidneys (120 g)
  • 2 teaspoons barolo vinegar (1 cl)
  • 2 1/4 ounces hare liver (80 g)
  • 2 ounces preserved foie gras (60 g)
  • 2 tablespoons hare blood (3 cl)
  • 4 teaspoons crème fraiche (2 cl)

Instructions

Step 1: Hare

Skin and draw the hare, and make an incision in the belly starting from the hindquarters. Collect all of the blood. Remove the liver, the lungs, and the kidneys and set aside. Remove the shoulders and the legs.

Remove the two tenderloins, slicing from the top of the ribs to the end of the saddle. Trim them well, and place one on top of the other head to toe to form an even shape. Tie with string every 1/2 inch (1.5 cm), and bard the sections between the strings with 1/5 inch (5 mm) wide strips of lardo.

Season the saddle with fleur de sel and olive oil and roast. Let sit in a warm place.

Remove the bones from the tip of the feet. Peel the tips of the shoulder and the shoulder blade well.

Season the shoulders with salt, pepper, thyme, and juniper berries, and wrap separately in thin slices of fatty bacon. Place the shoulders and all of the other ingredients in a sous-vide bag and seal. Cook in 145°F (62°C) water for 14 hours. When cooked, cool immediately in ice.

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

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