Thread: Hare anyone?

Mum used to make Hare pate,Slow boil in a pot of water until the meat falls off the bone use the water to make a soup if you want,place meat in a whizz with the usual onion garlic and anchovies or what ever spins ya wheels blitz in to pate.You get quite a lot and it freezes well.I'm hungry now thinking about it.

I reckon you can basically treat it like venison, same dark colour, same low fat, lean style of meat. I have done then as a saddle ( saddle of hare recipes abound) seared over high barbyque flame and then roast off and rest. Goes good with whole sticks of rosemary.