Thread: Hare anyone?

Before cooking I cure hare and rabbit like this, rub the meat down with salt, about 5 dessert spoons full to the kg, leave for an hour or 2 no more, rinse off the salt, pat dry then soak it in milk for the same amount of time pat dry and away you go. My gran used to do this and I still remember hare as something special when we went to tea as kids.