Hare à la royale

A classic hunting dish, hare à la royale requires time and expertise. Discover the recipe of Manon Guichard, chef at Bonnotte.

This recipe by Manon Guichard, chef at Restaurant Bonnotte in Boulogne-Billancourt, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 8
Preparation time: 2 h
Cooking time: 10 h
Resting time: 4 days
Marinade: 48 h

Ingredients for Manon Guichard 's hare à la royale

1 hare weighing approximately 2.7 kg

For the hare stuffing

300 g grey shallots
5 garlic cloves
100 g breadcrumbs
4 g parsley
350 g pork belly
200 g raw foie gras
40 g chopped truffle
5 g salt
5 g Sarawak black pepper
Heart, liver, blood

For the marinade

Cream
150 g hare meat
100 g bacon
200 g foie gras

For the hare sauce base

5 forequarters of hare
2 bottles red wine
200 g carrots
200 g onions
100 g leeks
2 cloves garlic
Thyme, bay leaf, cracked pepper, juniper berries

For the cranberry condiments

960 g cranberries
100 g shallots
22 cl sherry vinegar
2 bunches tarragon
30 g sugar
Oxaly s

Steps for Manon Guichard 's hare à la royale

Prepare the hare (a few days before): leave the skin on for a few days to relax the flesh and nerves.
Prepare the hare sauce base (2 days before): crush the hare bones and marinate with the red wine and the chopped aromatic garnish. Place in a sock. Leave to stand for at least 48 h.
Skin the hare (the day before), remove the blood and giblets, bone and remove the skin. Marinate for 24 h, turning several times.
Prepare the stuffing (the day before): mix all ingredients and marinate for 12 h, then chop.
Strain the hare sauce base, brown the carcasses and flambé, then reduce the marinade. Colour the garnish, singe and roast. Moisten with 75 cl poultry base and 25 cl white stock. Cook, covered, in the oven like a civet.
Cooking the hare (the day before): Drain the hare, stuff it, sock it, tie it up and cook it in the base sauce.
Depending on the age and weight of the hare, leave to cook for 10 h immersed at 85°C (gentle simmering). Cool in the cooking juices. Drain and leave to rest for 12 h, rolled tightly in cling film.
Cranberry condiments: sweat shallots until slightly browned, deglaze with vinegar and reduce to ice. Add the oxalys, season with salt and pepper, blend and strain.
To make the sauce: collect the juice from cooking the hare, filter and reduce, add the tannin and combine with the mixed offal and hare's blood.
Garnish: slice and coat the slice of hare served very hot, and arrange the garnishes on the edge of your plate, following the harmony of colors. Season with salt and pepper.