Pawaru-Grahmata

№ 21VII. nodaļa

Zaķu cepets

Larded roast hare

  • Serves 4
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Sakku zeppets.

Modernizētslpp. 283 · PDF 297
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Trim off the thin silvery membranes covering the saddle and legs with a sharp knife. Leave the kidneys in place.
  2. Lard the saddle and the thick part of the hind legs closely with the fat strips, using a larding needle.
  3. Soak the hare in cold water for 1 hour, then drain and pat dry. Truss the legs close to the body so it lies compactly.
  4. Heat the oven to 220 °C. Put the hare on a rack in a roasting tin and pour 500 ml boiling salted water over it. Roast for 10 minutes, then pour this first water away, as the book says, and put 250 ml fresh salted water in the tin.
  5. Turn the oven down to 200 °C. Roast for 40–50 minutes more, basting with the melted butter every 10 minutes, until well browned and the thickest part of the hind leg reaches 70 °C. Season with salt and pepper.
  6. Rest for 10 minutes, then carve the saddle and legs. Spoon over the buttery pan juices.

Notes

What the book says vs. what we added

the method is the book's: the hare skinned and cleaned with the kidneys left in, the membranes stripped off, finely larded, soaked for an hour, roasted on the spit, basted first with salted water (which is poured away and replaced with fresh salted water in the pan) and then roasted brown with butter. The oven, trussing, temperatures, times and amounts are ours. The foreword (07-000) gives about 1½ hours for a hare on the spit.

Sourcing

brown or mountain hare is sold by game dealers in the hunting season (in most of Europe autumn to winter), usually already skinned. Farmed rabbit is a milder substitute: use 2 rabbits for 4–6 people and roast them for 40–50 minutes at 190 °C.

Safety

wild hares can carry tularemia. Wear gloves when handling the raw animal, buy from an inspected source, and cook the legs to at least 70 °C. Check for lead shot and cut away the bruised flesh around it.

Saddle and legs

roasted whole, the saddle is done before the legs. If you prefer it pink, cut the saddle off when it reaches 60 °C and keep it warm while the legs finish.

Roe deer

the book says roe deer is roasted the same way, whether saddle or another piece. Lard a 1.5 kg saddle, roast it at 200 °C for 25–35 minutes to 56–60 °C for pink, or 70 °C for well done, basting with butter.

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