Gastronomixs

Hare à la royale sauce

This recipe is based on the classic preparation of ‘royal hare’, also known in French as lièvre à la royale. The sauce was traditionally bound using hare blood. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Hare à la royale sauce

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Ingredients

10 

kg 

hare carcasses and meat offcuts 

 

onions 

 

leek 

 

celery 

350 

ml 

red port wine 

1.3 

litres 

red wine 

150 

ml 

Madeira 

sprigs 

thyme 

sprigs 

rosemary 

15 

salt 

clove 

garlic 

peppercorns 

coriander seeds

Preparation method

  • Chop the vegetables into small pieces and fry gently in a little butter until soft. 
  • Add the red wine, Madeira, and the salt.
  • Reduce the sauce until almost only the vegetables remain.
  • Roast the hare carcasses and meat offcuts in the oven at 200°C until browned.
  • Transfer to a pan and fill with enough water to cover the carcasses.
  • Bring gently to the boil.
  • Skim off the foam regularly and keep it to just below boiling point.
  • Add the vegetables and herbs and infuse at 90°C for twelve hours.
  • Pass the sauce through a sieve and reduce to a jus. 

Serving suggestions

  • As a component in a composition with hare, chestnuts, and mushrooms.
  • As a component in a composition with hare, celeriac, walnut, and cranberry.

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