Hare en crapaudine and flambéed giblets over the open fire

A recipe by Valérie Lacroix

For the hare and the mustard, pine, and maple syrup marinade 

Ingredients:

• 1 whole hare or rabbit
• 3/4 cup of canola oil
• 1/2 cup of apple cider vinegar
• 1/2 cup of old-fashioned mustard
• 1/4 cup of maple syrup
• 1/4 cup of finely chopped pine needles
• Salt and pepper to taste

Preparation:

1. Take the whole hare or rabbit, gut it, and keep the giblets.
2. Remove excess fat and rinse with cold water.
3. Dab the hare with paper toweling.
4. With scissors, cut the rib cage up to the neck and do the same for the lower part. You can then flatten the hare (en crapaudine*) on a baking sheet.
5. Prepare the marinade by mixing all the ingredients.
6. Keep 1/3 of the mixture for brushing while the hare is cooking and use the rest to marinate the creature.
7. Marinate for a minimum of two hours.

*The back is split apart and the hare is flattened down the breast, looking somewhat like a  frog.

Cooking:

1. The key is to have a hot fire. Start it one hour before you want to cook so that you have red hot embers.
2. Place an oiled cooking grid over the flames.
3. For a perfectly cooked hare, first sear both sides at a high temperature and then distance from the heat to finish cooking slowly.
4. To facilitate handling, you can insert spits through each end (through the front and rear legs). You can then turn the hare as you see fit.
5. Place the hare on its back on the hot grill until this side is cooked through. Turn it over and brush it with the remaining marinade.
6. Cooking time on the fire is quite variable (between 20 and 45 minutes). We therefore suggest monitoring the cooking process and turning the hare or moving it away from the flame when the skin starts to blacken. The hare is ready when the internal temperature reaches 160°F.
7. Remove from the heat, cover with aluminum foil, and let sit for 10 minutes.

For the giblets

Ingredients:

• Hare or rabbit giblets
• 1 tablespoon of duck fat or bacon fat
• 1/4 cup of finely chopped onions
• 2 oz. of Grand Marnier
• Salt and pepper to taste

Preparation:

1. Rinse, dab, and season the giblets.
2. Place a cast iron skillet over the embers and melt the fat.
3. When the fat is bubbling, add the giblets and sear on both sides.
4. Then sauté the onions in the skillet with the giblets.
5. Distance the skillet from the heat and cook slowly for about ten minutes.
6. Return the skillet directly over the embers.
7. Pour the Grand Marnier into the skillet. Since the skillet will be close to the flames, there will be a burst of fire, producing giblets flambé. The flame will go out when the alcohol has evaporated.
8. Giblets are ready when the centre is no longer pink (170°F).