Levraut Roti Au Cresson
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 400°F (200°C).
Season the leveret with coarse sea salt and black pepper.
Roast and serve
Roast the leveret in the oven until cooked through, about 1 hour.
Serve garnished with fresh cress.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Leveret
- Is the main protein, cooked through by dry oven heat to become tender and browned.
The step that matters
Roast the leveret until cooked through. Young hare is lean, so overcooking dries the meat while undercooking leaves it unsafe. Checking that the thickest part is fully cooked helps the meat stay juicy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.