Recipe: Hare à la Royale by Jean-Paul Jeunet
To highlight the capabilities of our new Chef'sCombi, we’re offering a demonstration featuring a classic of French haute cuisine: Lièvre à la Royale. This iconic and technically demanding dish was prepared by Chef Jean-Paul Jeunet, ambassador for our Chef'sCombi.
Ingredients for one hare
For the stuffing (raw weight: 1.4 kg):
- 250g pork neck
- 125g hare meat (shoulder)
- 125g pork loin
- 40g blood
- 70g hare offal
- salt and pepper
- 1 g four-spice powder
- 5 cl Marc
- 5 cl game stock
- 1 cl white truffle oil
For the tenderloin (raw weight: 0.8 kg):
- 100 to 150 g veal tenderloin
- 100 to 150 g veal flank
- 100 to 150 g foie gras
- 100 to 150g smoked bacon
- 100 to 150g hare (saddle)
For the sauce:
- Reduced hare jus, whipped with butter and trimmings from the hare à la royale
- Salt, pepper, and beet juice
Preparation steps
- 1. Preparing the skin and the insert
- Save the hare skin, making sure to partially remove the bones,
- Prepare the sausage inserts (about 0.5 kg)
- 2. Assembly and vacuum sealing
- Roll and tie the hare in pork caul fat
- Wrap it in plastic wrap, then vacuum-seal it in a shrink bag
- 3. Cooking in the Chef'sCombi
- Time: 32 hours
- Temperature: 68 °C
- Atmosphere: steam
- Ventilation: level 4
- Oura: closed
- 4. Finishing after cooking
- Once cooked, open the bag and remove the plastic wrap
- Press and shape the hare, then let it rest for 12 hours
- 5. Before plating
- Slice the hare into thick slices (about 3 cm)
- Reheat the slices for 30 to 45 minutes in a gastronorm pan, with the cooking juices and butter to glaze them
- 6. Preparing the sauce
- Thicken the beet juice with butter for a glossy, flavorful sauce
- 7. Plating and serving
- Serve hot and enjoy your hare à la royale. Bon appétit!
Thanks to the Chef’sCombi, this iconic and technically demanding recipe becomes accessible while preserving the dish’s authenticity and refinement. Now it’s your turn to discover how the Chef’sCombi can elevate your recipes!
Published on : 06 May 2026