Braisés lièvre farci

If you have started dipping your feet into the world of French cuisine and are about to take fancy to a whole new level then might we suggest this delicious dish called Braisés lièvre farci.

It also goes by the name of Stuffed Braised Hare.  The French really do know how to cook all kinds of meats.

This is as ethnic as it can get when it comes to haute cuisine and can be found in top rated gourmet restaurants all over France.

Therefore if you are making this then either you are a professional chef, you are extremely passionate about cooking or there is someone you truly want to impress. Either way, once you make this, your culinary skills will be something to be talked about.

Health benefits :

This is a very low carb and high protein meal. The meat of the hare is mostly quite lean with minimum fat. The caul fat used in the dish gets removed after the hare has been roasted so you don’t have to worry about anything unhealthy being consumed.

Ingredients

full grown hare or rabbit: 1

sheet of caul fat: 1

chopped onion: 1

chopped celery stick: 1

large carrot: 1

lemon Juice: 1 tbsp

white grape juice: 1 cup

tarragon powder: 1 tbsp

large egg: 1

thick slice of white bread: 1

pomegranate juice: 2 tbsp

Butter: 2 tbsp

garlic clove: 1

shallots (finely chopped): 3

slice of lean turkey bacon: 1

rabbit liver: 1

tbsp of mixed seasoning (tarragon, thyme, parsley): 2

How To Make 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.