- 1 hare saddle
- 1 bacon bard
- 5 teaspoons of Bister L'Impériale mustard
- 125 gr of fresh cream
- A piece of butter
- Salt and pepper
- 2 or 3 laurels leaves and a few juniper berries according to taste and availability
Spread l'Impériale mustard over the saddle.
Salt (lightly) and pepper.
Next wrap the saddle up in the bard.
Place the meat in an oven dish, sprinkle with small knobs of butter and add the laurel and juniper berries according to taste.
Place in the oven.
Cover with the juice from the bacon bard at regular intervals but add some butter if there is not enough sauce.
It takes about 30 minutes to cook half a kilo of meat.
As soon as the hare is cooked, remove the bard and place the saddle on a plate.
Mix the juice with the fresh cream.
Heat the sauce gently (ideally in a double boiler).
Serve the saddle covered with the sauce and present the sauce in a sauceboat.