Roast Hare I

Ingredients

• hare (hindquarters)
• 3 glasses water
• 1/2 glass vinegar
• 4 whole shallots
• 2 bay leaves
• 1 small bunch parsley
• salt
• 1 pinch pepper
• lardone (fine cured pork fat)
• cream (fresh milk cream)

Instructions

1. Take the hindquarters and carefully strip the membranes without cutting the muscle.
2. Make a cooked marinade: boil 3 glasses water, 1/2 glass vinegar, 3-4 trimmed shallots, 1-2 bay leaves, a bunch of parsley, a little salt and a pinch of pepper for 5-6 minutes; pour it cold over the hare and steep 12-14 hours.
3. Dry the hare and lard it all over with thin strips of fine cured pork fat.
4. Spit-roast over a slow fire, salting to taste and basting with cream only.