A typical recipe of French countryside and appreciated by hunters. This jugged hare is made by Alain Ginisty deli in Sébazac (Aveyron) following a traditional recipe.

Tasting tip : warm up slowly and serve with boiled potatoes and small grilled coutons with a good red wine.

Composition : Meat of hare (thigh), red wine of Marcillac AOC, cultivated mushrooms, fresh plugs, furnished bouquet, onions, carrots, modified starch, salt, pepper, aromatics.

Delicatessen : Alain Ginisty

Origin : Sebazac-Concourès, Aveyron (France)

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