Thread: Hare anyone?

Geez I'll have to try some of these next Hare I shoot. I skinned and gutted a mammoth one the other day and in the end it became dog food! Seared back steaks sounds legit!

I cook them whole, dusting them in flour and searing on all sides before braising in white wine, veal stock, olives and tarragon. Goes great on polenta.

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.