Levraut Rôti à la Moutarde et aux Betteraves from Memories of Gascony by Pierre Koffmann
Preheat the oven to 200°C/400°F/gas 6. Sprinkle the hare with salt and tie the hind legs together with string. Heat the fat in a roasting pan, put in the hare and seal on all sides. Add the...
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Ingredients
- 1 sprig of thyme
- 2 bay leaves
- 10 peppercorns, crushed
- 25 ml/1 fl oz armagnac
- 250 ml/9 fl oz dry white wine
- 200 ml/7 fl oz double cream
- 25 g/1 oz dijon mustard
- 200 g/7 oz beetroot, cooked, peeled and thickly sliced, to serve
- 1 young hare, skinned and drawn
- salt
- 100 g/4 oz duck fat
- 150 g/5 oz carrots, chopped
- 100 g/4 oz onions, chopped
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