Selfsufficientish.com

We have loads of hares on our block and they are HUGE!
I've never eaten hare, is there any special way you have to prepare them prior to using the meat in recipes?
Anyone have any good recipes for hare.
If we don't like the taste we'll feed to our dog and cats raw and save on pet food.

don't have an recipes - but I understand hare is good eating.

not common round here so I dunno.

Where we are in NZ we have heaps, they attack anything new we plant by just snipping plants at the bases and leaving the leaves in a heap on the ground.
So we have to get them under control before I start my veggie patch.

Heres a recipe for Royal Hare Stew just for starters!
http://www.bbc.co.uk/food/recipes/datab ... 8134.shtml

Do a search on hare recipes and theres loads!

jugged hare is a traditional recipe.. never tried it though (wont the jug get caught in your teeth ? )

recipe from the foody. would be interested to hear how your got on.

It's the blood part of that recipe that puts me off

This looks a good one ...

Hare in Ale with Saffron

1 Large Hare, cut into pieces
450g (1lb) Onions
900ml (1½ pint) Real Ale
225g (8oz) Fresh Breadcrumbs
½ tsp Saffron
Salt and Pepper
Dripping, or Oil and Butter

Pre-heat oven to 220°C: 425°F: Gas 7
Lightly brown hare pieces in a little dripping, or oil and butter, in a deep casserole.
Cover with real ale, add the finely chopped onion, bring to boil.
Place in oven, cook for about 3 hours or until tender.
Remove from oven, reserve the hare.
Place the cooking liquid into a saucepan, stir in breadcrumbs and saffron.
Adjust the seasoning.
Serve the hare with the sauce.
Serves 5 - 6.

And this one ... they sound yummy both recipes ...

Roast Saddle of Hare

Serves 2

1 Saddle Hare
2 Rashers Smoked Bacon
150ml (¼ pint) Red Wine
50g (2oz) Butter
2 Carrots, sliced
1 tbsp White Wine Vinegar
1 tbsp Oil
12 Peppercorns
2 Sprigs Thyme
2 Bay Leaves
Plain Flour
Salt and Pepper

Remove the thick silver skin from the saddle using a sharp knife.
Place the hare, wine, vinegar, peppercorns, thyme and bay leaves into a bowl.
Allow to stand in a cool place for 24 hours, turning occasionally.
Remove from the marinade and reserve.
Pat dry with kitchen paper, coat in seasoned flour.
Heat the butter in a flameproof dish and fry until browned on all sides.
Cover with the bacon rashers.
Place in a pre-heat oven to 200°C; 400°F: Gas 6.
Bake for 30 minutes.
Remove from the oven and keep warm.
Strain the marinade and use to deglaze the cooking dish.
Boil and allow to reduce by half.
Serve with roast potatoes and seasonal vegetables.

Gidday Sky

As hare is game it has to be hung for about a week before it is gutted.
Note: Try not to hurl when gutting the hare after it has sat for a week!LOL

Gidday

There is no way in hell that I will eat anything that was not bled and gutted as soon as pos after death.

Anyway, try this, it is really good.

Vineyard Rabbit

Here's a baked rabbit you can serve with the first green grapes of the season, along with some roasted ears of corn. Preparation time, 30 minutes; Cooking time, 2 hours. Serves 4 to 6.
1 fryer rabbit, cut up 1
6 grape leaves 6
or substitute 60 mL parsley
240 mL dry white wine 1 cup
15 mL lemon juice 1 tbsp
1 mL pepper 1/4 tsp
2 mL paprika 1/2 tsp
60 mL melted butter 1/4 cup
60 mL chopped green onions 1/4 cup
5 mL salt 1 tsp
Line casserole with grape leaves. Place rabbit pieces on grape leaves. Mix all remaining ingredients thoroughly and pour over rabbit. Cover with foil and bake 1 hour at 163°C (325°F).
Remove foil, turn rabbit pieces, increase heat to 180°C (350°F) and bake for 30 minutes, basting 2 or 3 times. Increase heat to 195°C (375°F) and bake an additional 30 minutes, basting frequently.

If its anything like rabbit, its a bit stinky to skin and gut (the same day it was killed).

However...Mrs Beeton does some great recipes and has clear instructions for hot to skin, gut and dress the hare. I'll see if i can get Nik to put some recipes up - she's got the book.

Recipes & Preparation to Hare (according to Mrs. Beeton... who is God of all things cooking...apart for the arsenic...)

Here's the recipes I found in Mrs. Beeton's books

Interesting facts:
- There are two types of hare commonly found in Britain, The English (or brown) hare and the Scottish (or blue hare). The brown hare is considered to have the best flavour
-The brown hare is distinguished by a small bony knot by the foot, a short neck, long joints, smooth sharp claws, a narrow cleft in it's lip and soft ears.
-should be hung whole for 7-10 days (depending on the weather), from the back legs in a cool, dry and well ventilated place
-catch the blood in a dish and add one or two drops if vinegar to stop it clotting, store (covered) in the refrigerator
-The back saddle and hind legs can be roasted
-the shoulders and forelegs are cooked by braising or casseroling




Some recipies (I was going to type them up... but didn't have time)
Jugged Hare http://thefoody.com/mrsbpoultry/juggedhare.html
Broiled Hare http://thefoody.com/mrsbpoultry/broiledhare.html
Potted Hare http://thefoody.com/mrsbpoultry/pottedhare.html

I've been served jugged hare before and it was a good winter warmer. If you're following rabbit soup recipies add some cream and brandy and let it simmer a while for a really great winter warmer.

I'm with the folks who paunch straight away on this. You have to remember that hanging was from the days before firdges and such, in addition the methods used to kill were far less damaging than today. This meant you were safe to hang game as its internals would be intact.

Unless your snaring, netting or an exceptional marksman, then you can't be sure the round you fired won't have ruptured one or more organs. To then hang it is just asking for trouble.

In short, if your using any type of projectile then paunch them on the spot for safety.

Gidday

Yep Brandy would help. I reckon the best part of a bottle full drunk before I would touch any meat that had not be prepared properly.