Thread: hare stock

When I was a kid in England, my grandma used to make a venison (fallow), rabbit & hare stock for use in her version of the old game bird “boil up”. She’d roast the rabbit & hare frames and fallow ribs, then boil them up with hand tied bouquets of dried herbs. After straining, she’d add broth to aged pheasant breasts and legs, with spinach, watercress, spuds fresh from the plot, whatever else she could lay her hands on from the garden. Thinking back, a favourite trick would be to add some rhubarb.

I used to love that meal. Not at all gamey or pungent. Somewhere in the old heirlooms I’ve got a handwritten “recipe” my Grandma wrote up with all the various bits and pieces you could add. She had a greenhouse herb garden of galactic fame, herbs from literally all over the world.