Got the bastard ! Vickers Armstrong .22, So how do I cook it ? Im thinking stew , and I have a slow cooker. Thing is I have conned ( for want of a better word ) the Mrs into trying this , and she aint big on anything that doesn't come in a packet so I need to get this about right . Its in bits now ( legs and back fillets ) and Im thinking that some , perhaps older member may have a good recipe for Hare stew , but I open to suggestions Thanks Hamish
What you want is the interweb with info on hanging and skinning hare and it's wealth of recipes. It's not going to be difficult: veggies, stock cubes, water - that sort of thing.
I have made a few stews , I was really thinking of the dryness of the meat , very lean , and maybe some sort of marinade to soften it up a bit . One thing I have found out is before stewing it can be roasted with a bit of fat pork belly and cooled overnight and them slow cooked . And apparently soaking them overnight in a brine will also tenderise them a bit . The google web is ok but trying sommat that's been passed on from an older generation is way more fun , old recipes are usually the best. I watched Hugh ( fearnly -Whittingstall ....... Now there's a suitable case for treatment .... I reckon they're all swingers ) doing rabbits and I guess they are sorta the same
This is a useful site for all you hunter gatherers out there How to Make Classic Jugged Hare - Civet of hare Recipe | Hunter Angler Gardener Cook
Rabbit and hare are two completely different meats. Don't cook it as if its a rabbit. Hare has a much stronger flavour
Jugged Hare is the classic way of cooking it. Marinate it in Red Wine for at least a day preferably 2. And use a wine you would be happy to drink not cheap stuff that makes you cringe when you sip it. Just search tinterweb for "Jugged Hare"
Feed it to your dog, and go buy a nice Rib-eye from the butcher They taste like crap and are tougher than leather. :biggrin:
Its a similar meat to venison ..dark, slighty more delicate flavour. used to catch a few in my wires ..in a past life:wink: one or two swans tripped up too ...tasty.
This ones a bit exotic. Saddle of hare served on blackberry jam with crispy thyme-scented polenta, parsnip silk, chestnut purée and a medley of autumn mushrooms. BBC - Food - Recipes : Saddle of hare served on blackberry jam with crispy thyme-scented polenta, parsnip silk, chestnut purée and a medley of autumn mushrooms
Its a dark meat like duck just more of it..... they flew into 11,000 volt power lines across the water meadows.....what a shame...perks of the job
