Thread: Hare anyone?

Originally Posted by Marty Henry

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.

I hate eating rabbit, the smell yuk! Then a couple of weeks ago I got a young buck, so took the straps and soaked in milk overnight, washed under water, dried off, wrapped in streaky bacon and cooked in the Webber, bloody beautiful. More this week for sure, I'll try your way this time