Thread: Gift from a deer farmer friend

The last time I did this, it was long long time ago. I want to keep the skin on and make a dinner I wanna to, but where I am now, do `t have the facility to do it. Thanks for the friend in here got this nice clean shot hare. I know, somewhere, somehow is not right. But this is very good hare.

Look up Normandy hare receipt I posted somewhere on this forum a while back

cut into small steaks and quick fried it is hard to tell it any different to prime venison....

Very good. This is the so far the best game I cooked, even I do `t have the facility like in a home. The black color is because the blood.

A lot of good meat on a hare. Also makes an awesome pie. Hare and leek is good.

Awesome to get a few feeds off that. +1 for the pie approach

Originally Posted by Black Rabbit

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Very good. This is the so far the best game I cooked, even I do `t have the facility like in a home. The black color is because the blood.

How did you cook it?

Originally Posted by Tall kiwi

How did you cook it?

I was trying to make it like this in the picture like used to do, but in the half way because the limited facility ( I was in a motel) and ingredients I got, then I changed plan.
Chopped the legs in the pieces and put them in water for about a hour, Use a cast iron pot which is important, put some oil in it and start to stir fry with soy sauce, honey, spring onion and ginger and then put some hot water in it, close the cap for 20-30 minutes. The dark color is because the honey, can be avoid but as said limited facility. @Tall kiwi

The best hare recipe I have found is Creole Lamb Casserole from THE BEST OF ALISON HOLT 1991. Hare must be aged well prior to cooking. Cook long and slow until it falls of the bone. Let it stand for 24 hours then reheat the next day. I currently have a Le Crusete full of 2kg hare which is my heat and eat meals for this week whilst away culling rabbits.

I also add a good dollop of chutney.
I've given up cooking hare with red wine, it doesn't work well.
Hare or rabbit livers and kidneys are delicious pan fried with whatever floats your boat. I use onion, garlic, bacon (sometimes, a splash of red wine, worster or soy sauce and ginger. Top with fresh parsley, serve on toast! Yum!

How long do you age it? Does the same rule apply for rabbit? I have some I left in the fridge for longer than I'd be comfortable with, if it were chicken.

It's now in the freezer to become dog tucker.

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The hare’s around here are getting nice and fat so will head out one evening soon and nail a couple as I’ve been keen to try soaking them in buttermilk overnight, crumbing, and frying. Chilling in the fridge for a few days sounds like a good idea as well.