1 The day before, pluck the hare carefully.
2 Open the chest in two, preserving the liver, heart and blood.
3 Debone the hare flat without making holes.
4 Crush the hare bones and place them in a bowl.
5 Add the aromatic vegetables, dried mushrooms, red wine, Guérande salt, white pepper mill and bouquet garni.
6 Cover and marinate for one day plus one night.
7 Prepare the stuffing: in a large bowl, thoroughly combine the diced pork fillet and fatback.
8 Add the heart and liver mixture passed through a grinder, then the bread dice moistened with Burgundy marc.
9 Stir in the truffle peelings, salt, pepper, fine herbs and garlic.
10 Bind with the 4 whole eggs.
11 Cover and refrigerate for one full day.
12 On cooking day, lay the deboned hare on a work surface and split the thighs.
13 Season with salt and pepper, then spread a layer of stuffing.
14 Place the devined goose liver cut lengthwise, then the truffle cut into thick batons.
15 Top with a second layer of stuffing.
16 Roll the hare like a ballottine and wrap it in oiled parchment paper.
17 Drain the bones and vegetables on one side, the wine on the other.
18 In a large pot, brown the ballottine in goose fat on all sides.
19 Add the bones and vegetables, cover and sweat gently for 30 minutes.
20 Pour in the marinating wine and continue cooking for about 3 hours 30 minutes at a very gentle simmer.
21 Test with a trussing needle: it should pierce through without resistance.
22 Carefully transfer the ballottine to a rack and prick it all over with a meat fork.
23 Reduce the sauce by one-third.
24 Pass the blood and goose liver veins through a grinder and bind them to the sauce.
25 Add to the sauce and keep warm without boiling.
26 Arrange the sliced ballottine on a serving platter, surrounded by sautéed mushrooms, fried croutons and turned potatoes.
27 Lightly coat with sauce and serve the remainder in a gravy boat.
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