Lièvre (Roast Râble of Hare)

Ingredients

• râble (saddle) of hare
• pork back fat
• sauce Poivrade
• apple marmalade
• sour cream

Instructions

1. Take the râble of the hare — the part from the beginning of the ribs to the tail, the tail left attached — and free it well of sinew.
2. Lard it finely.
3. Roast in a fairly brisk oven for 20 minutes.
4. Serve it with a light sauce Poivrade; or, in the Northern manner, with lightly sweetened apple marmalade or red-currant jelly.
5. In the German manner, deglaze the pan with sour cream and serve that deglazing as the accompaniment.