We have a huge hare hanging in our sauna which we are planning to eat on New Year's Eve. I have been scouring the internet and my cookery books for some recipes and will probably go for a posh stew rather than a roast simply because I couldn't fit the thing in my oven in one piece. So we will joint it (not my problem, that's dh's job), jugged hare it will be.
Question: should I marinate the hare pieces anyway, even though I am going to cook it long and slow in the oven? I have read (in Hugh F. Whatsit's book) that wine-based marinades dry out game and make it tough.
Anyone cooked one of these with success?
Hare recipe...
Re: Hare recipe...
You could use kiwi in the marinate (it starts an enzyme action)
Never used it on game, but it works wonderful with sheep.
Never used it on game, but it works wonderful with sheep.
Re: Hare recipe...
I don´t know about marinades but I do know that the hare should be soaked in milk for at least 24 hours.
Re: Hare recipe...
Milk sounds good. Now I remember I once had to deal with a kudu 
and the books recommended a milk-based marinade (I used yoghurt) and it was so tender it melted in the mouth, even though we cooked it in the Weber grill. So think I will do that.
Never heard of kiwi marinade but agree it probably goes better with sheep than hare. Am not a huge fan of fruit with meat but sometimes it does work really well, in fact I might put some prunes in the hare stew.
Thx.
and the books recommended a milk-based marinade (I used yoghurt) and it was so tender it melted in the mouth, even though we cooked it in the Weber grill. So think I will do that. Never heard of kiwi marinade but agree it probably goes better with sheep than hare. Am not a huge fan of fruit with meat but sometimes it does work really well, in fact I might put some prunes in the hare stew.
Thx.
Re: Hare recipe...
yoghurt with lemon juice ( citric) is one of the best marinades for any meat!!
Spices like turmeric and ginger-garlic given them some tang and more preservative time..
Spices like turmeric and ginger-garlic given them some tang and more preservative time..
Re: Hare recipe...
Well in the end I marinated it in a red wine marinade with vegetables and fresh herbs. It is in the oven now, very slow cooking in the marinade mixed with some stock. I will take the meat off the bone and reduce the sauce adding a glass of port (unfortunately no blood, so not a civet as such) and maybe thicken it a bit. It smells really good at the moment. So fingers crossed. Will also roast an elk inner fillet later on as there is not enough hare for all of us. I'm calling it "Bambi and Thumper" 