Thread: Hairy Legs?

Well after a few unsuccessful cracks at hare legs, smoked and baked, I decided to try out my new Air-Core pot that arrived on Friday. So 10 back legs were extracted from the freezer and bunged in the bottom of the pot with a little water and the element just turned on in order to defrost. After a couple of hours when thawed in goes a slosh of white wine, soy sauce, Barker's black current juice, a big squirt of spicy plum sauce, BBQ sauce, Italian herb mix and one squished up kiwifruit for good luck. After sitting for an hour or so on goes the heat and after 15 minuted the element gets switched off for a long slow 16-20 hour cook. After 8 hours I decide it has cooled down too much, so flick the heat on for another 10 minutes.



Finally hare legs that are really moist and tender; no tough sinew, all turned to gel. TimeRider has ordered one for her lunch box tomorrow.

Wow that looks so tastey !!!!
Do you use a mix of front and back legs ? If so are the front ones more tender ?

Mmmmm. I only chops for tea no greens haha. Sure does look good though.

Found there was bugger all on the front legs so only harvest the back legs and back steaks now. The individual muscles pretty much fell off the bone with a shake, but the meat still had texture.

Originally Posted by Toby

Mmmmm. I only chops for tea no greens haha. Sure does look good though.

I'm a hopeless vegetarian, just like the rest of the tribe, but a meal needs a good dose of vege too.

Nice, well that's on the to do list for this year I guess hare legs...

I love veges haha, hate some like mushrooms and tomatoes and so on but love the decent ones like spuds, kumara, carrots pumpkin, cabbage, lettuce I will stop now.

Well done GM. The Michelin office will be in touch soon.

Well done GM they are an great way to cook, hate to tell you I won a complete set in a raffle, Lotto would have been marginally better.
Winter soups are just the berries in these things.

I bought a set many years ago when the local 'As Seen on TV' shop closed for a 75% discount. Yes, there is a fair percentage of Scottish blood in my veins. Great for the casserole, stir fry rice, rice soups, ... Gets used two to three times a week.

Hare legs is quiet often on our menu very nice indeed

Watch out Dundee, I am going to turn up for dinner one day.

Originally Posted by Rushy

Watch out Dundee, I am going to turn up for dinner one day.

Pleasure Rushy

Originally Posted by Dundee

Hare legs is quiet often on our menu very nice indeed

Swine! Gee I wished we lived rural, most of the troops would be very happy.

Lunch was filling, sill got some meat left over. Post a pic later.