Instructions: Lard the whole hare. Sprinkle with lemon juice, rub with mixed pepper, thyme, and juniper, and cover with vegetables; refrigerate for several hours. Add salt for the last 30 minutes. Discard vegetables. Out meat in a shallow dish and dot with butter. Roast at 450 degrees for 1 to 1 1/2 hours, basting often. When nearly done, dust with flour and continue basting until browned.

This recipe yields 6 to 8 servings.

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