Hare à la royale

My Hare à la royale 

I choose if possible, of course a three-quarter hare, cleanly and freshly killed. A hare of woods or hill. Shorter and crazier than the plains hare.

I strip it and empty it as quickly as possible otherwise the flesh of the hare being fine and delicate oxidizes quickly and becomes indigestible. The rabbit’s flesh is by far superior in organic quality, and it is softer than beef, pigeon, or veal.

A rendezvous of pleasure that imposes waiting and sometimes contemplation is royal. I do not know if it is the hare or the moment that is royal.

Tastefully,
Olivier & Alice Loize