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Roast hare with mustard sauce served elegantly.
Hare leg with mustard sauce in elegant presentation

Roast hare with mustard sauce

Author: Flavelo
Recipes Main Courses
Wild hare meat is darker, redder and has a gamier taste than rabbit. In French gastronomy, it is often paired with mustard, whose vinegar content helps 'break' the richness and distinct flavour of the game. Creamy mustard sauce is a classic accompaniment, which gains its final, complex flavour profile by dissolving the roasting residues (deglazing).
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 710 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Heavy-bottomed frying pan
  • Roasting dish
  • Whisk
  • Foil

Allergen Information

⚠️ Milk
⚠️ Mustard
⚠️ Sulphur dioxide

Instructions

1 ✓

Preheat the oven to 180°C. Pat the hare legs dry, season with salt and pepper.

Tip: Wet meat does not brown, only steams. A dry surface is key to the Maillard reaction.
2 ✓

Heat the oil in a pan, and brown the legs on all sides until dark golden brown. Transfer them to the roasting dish.

Tip: Don't cook through completely, just give it a crust.
3 ✓

In the remaining fat, sauté the chopped shallot and garlic until translucent. Pour in the wine, and boil until reduced by half (reduction).

Tip: The acidity of the wine dissolves the flavour compounds baked onto the bottom of the pan (fond).
4 ✓

Pour in the stock, throw in the thyme. Pour this liquid under the meat in the roasting dish. Cover with foil.

Tip: The steam from the liquid will tenderise the meat.
5 ✓

Roast for 60-80 minutes until the meat comes away from the bone.

Tip: Wild hare may need more time, check with a fork.
6 ✓

Remove the meat, keep warm. Pour the roasting juices back into the pan. Whisk in the mustard and cream. Simmer to a thick sauce, finally whisk in the cold butter (mounting).

Tip: Cold butter makes the sauce silky and glossy.
7 ✓

Serve the legs with the sauce poured over.

Recipe FAQ

Why was the hare chewy?
The wild hare is a muscular animal. If you don't braise it long enough in liquid, the connective tissues won't soften. Roasting time also depends on the age of the hare.
The sauce split, what should I do?
If you boil creamy sauce, the fat can separate. Remove from heat, and whisk in a tablespoon of cold water or an ice cube vigorously.

Ingredients

  • 4 whole Wild hare legs (or rabbit)
  • 3 tbsp Dijon mustard
  • 200 ml Double cream (30%+)
  • 50 g Butter
  • 150 ml Dry white wine
  • 200 ml Chicken or game stock
  • 2 whole Shallots
  • 2 cloves Garlic
  • 2 sprigs Fresh thyme
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Black pepper