Recipe for spit roasted hare by Jean-Claude Algans

1 young hare (if it is too big, the meat may be too strong and stewing may be more suitable)
bard
roasting string

For watering: 1/2 litre of fat stock, poultry or beef, that you can season as you wish, or add some perfume with a little spice.

Hare is something that is delicate to roast because there is not much meat around the abdomen.
You will need to put strips of bacon on this delicate area. They act as a screen and slow down the cooking.

Put your hare lengthwise along an umbrella spit, or if you are using a standard spit, put it through the chest cavity and tie the front and back legs along the spit using thin wire.
Install your spit at around 60 cm from the fire and leave it to turn.
When the meaty parts are cooked, stop the spit and remove the strips of bacon. In a few minutes, it will all be golden and you can enjoy it.
Temperature should be measuring along the thigh bone: 68°C.

See the tips for cooking on a spit by Jean-Claude Algans, a TomPress customer.

Jean-Claude Algans is not a professional roaster. He began roasting for himself because when he was a child, it was normal practice to cook over the fire. Small pieces for his friends and family, and bigger ones for special occasions or village festivals: he is happy to roast a whole pig, a dozen hams or a large lamb for méchoui. But above all, Jean-Claude explains, he gives away his recipes and demonstrates that spit roasting is for everyone.

We´d like to thank him for his precious advice.