Stuffed Hare à la Périgourdine

Ingredients

• 1 hare
• Larding fat
• The hare's liver
• 4 chicken livers
• 150 grammes fresh fat pork
• 150 grammes breadcrumb
• Half an onion
• A pinch of chopped parsley
• A touch of crushed garlic
• 100 grammes raw truffle trimmings
• White wine
• 4 decilitres sauce Demi-glace de gibier
• 100 grammes chopped truffles

Instructions

1. Draw the hare, carefully collecting all the blood.
2. Break the bones of the legs so that the hare may be trussed more easily.
3. Remove the sinews from the fillets and the thighs and lard these parts finely.
4. Chop the liver, the heart, the lungs and 4 chicken livers with 150 grammes of fresh fat pork.
5. Add to this hash 150 grammes of breadcrumb soaked and pressed out, half a chopped onion cooked in butter and gone cold, the blood, a pinch of chopped parsley, a touch of crushed garlic and 100 grammes of raw truffle trimmings; mix the whole well.
6. Fill the hare with this forcemeat, sew up the skins of the belly and truss the piece.
7. Braise it in white wine for about 2 and a half hours, basting it often.
8. Glaze at the last moment and dress on a round dish.
9. Add 4 decilitres of sauce Demi-glace de gibier to the braising fonds, reduce, skim off the fat and pass through the tammy.
10. Add 100 grammes of chopped truffles to the sauce.
11. Surround the piece with a few spoonfuls of sauce and serve the rest separately.