Hare au Poivre with Robuchon Potatoes

robert.c.brown15

First time butchering, cooking, and eating hare. Very good. I'd like to do this recipe a few more times as it definitely needs more refinement on my part. I'd also like a larger hare. The loin was on the small side. Great tasting menu portion, not quite enough for dinner...

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Theo_82615

au poivre is a cognac cream sauce with peppercorns. I don't think you did that. It looks delicious nonetheless!

robert.c.brown15

Thank you!

I did everything but the cream. After you add the shallots and peppercorn to the pan you deglaze with cognac, add white wine, reduce and strain into a veal jus. It is a Frederic Anton recipe. Here is a link to the recipe that someone just wrote a little simpler, and in English - http://www.tastebook.com/recipes/3296101-Hare-steak-au-poivre

I understand what you are saying as I've made my share of au poivre sauce. Obviously this chef reinterpreted it for the hare and decided against the cream for whatever reason.

edit: finally got to my computer. Also, from what I know, Au Poivre refers to the peppercorn crust on the meat. Not the sauce. A steak au poivre is usually served WITH a peppercorn cream sauce, but the actually au poivre (with pepper) refers to the crust on the steak.