Hare

Lièvre

What it is

Lièvre à la royale is the most demanding dish in the classical French repertoire — the hare is boned, stuffed, cooked for hours and its sauce thickened with its own blood and liver. Restaurants that offer it usually require notice of a day.

In the kitchen

Far stronger and darker than rabbit, and not interchangeable with it. If a recipe says hare, rabbit will taste thin.

Goes with

Red wine vinegar Juniper berry Foie gras Shallot Thyme Dark chocolate Bay leaf Lard

In season alongside

Woodcock Venison Wild boar Figatellu Goose Lamprey

Something wrong here, or missing? Tell us