Braisés lièvre farci

1. Start making the stuffing by dousing the bread slice in the pomegranate juice.
2. Crumble the slice in a large bowl.
3. Melt the butter in a saucepan and sauté the shallots for about 5 minutes until they are tender. Add the bread crumbs and lightly stir.
4. Chop the bacon and liver and mix it along with the egg in the saucepan. Add in the herb seasoning into the shallot mixture and stir for 5 more minutes and set aside.
5. Clean the hare and remove its head if it is still attached.
6. Put the stuffing into its cavities.
7. Soak the caul fat in hot water and cover the hare with it.
8. In a large baking dish, add all the vegetables and place the hare in the center.
9. Set the temperature to 350 F and let it roast for 5 minutes.
10. Add the lemon and white grape juice to the hare and then let it roast for another 30 minutes.
11. Remove the caul fat and strain the sauce before serving the braised hare.

Trivia

• Rabbits and hare can purr similar to a cat.
• Hare meat is considered to be one of the most protein rich meats.

Contrary to what pop culture tells us especially cartoons like Bugs Bunny, rabbits do not eat carrots. Rabbits don’t eat any root vegetables due to their high sugar content and can only munch on them as treats if given any form time to time.