Thread: Hare jerky?

Originally Posted by Husky1600

We've been eating a fair bit of hare for the past couple of years, excellent meat. Secret is gut it straight away, as you kill it. And dry age it on a rack in the fridge for about 10 days with a tea towel over it. And then treat it like any other quality meat, cos it is quality meat. Jerky sounds great, and biltong. Let us know how you get on.

Agree with gutting straight away if for no other reason than the smell is awful with delay. What does aging do to the meat and how'd do you cook it? Cheers.