Hare tonight ...

Peter Huebner said:

Suze finally bagged her hare last night with the .22 (she'd been after it for
days). And it's been soaking in salt water since I can't get buttermilk around
here; this afternoon I made up a marinade from Yoghurt, oil and gin and tried
that instead. Now it's just gone in the oven.

It will be interesting to find out which way this will go <g>.
(Hoping for 'palatable'; this was probably a young doe rather than a stringy
old buck like last time).

-Peter

I had rabbit once, and I didn't like it- I have a feeling that If I made
it myself, I would like it more. What is your recipe?

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Peter Huebner said:

Suze finally bagged her hare last night with the .22 (she'd been after it for
days). And it's been soaking in salt water since I can't get buttermilk around
here; this afternoon I made up a marinade from Yoghurt, oil and gin and tried
that instead. Now it's just gone in the oven.

It will be interesting to find out which way this will go <g>.
(Hoping for 'palatable'; this was probably a young doe rather than a stringy
old buck like last time).

-Peter

So its hare today, gone tomorrow.

I know... there'll be at last someone that didnt think of it tho

NT

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I had rabbit once, and I didn't like it- I have a feeling that If I made
it myself, I would like it more. What is your recipe?

Ah rabbit - I am rather fond of rabbit. Rabbit I do in a covered roasting dish
with some bay leaf and half an onion, at low to medium heat for 1 1/2 hours,
then I deglaze the roasting dish with some boiling water, add some capers and
stir in a mix of flour, sour cream and water until the sauce has the right
consistency.

Hare is a lot more gamy than rabbit. Juniper goes well with hare. My marinade
worked well in that it took the edge of the gamyness and it also tenderized the
meat some. I cooked the hare in the covered roasting dish with juniper berries
and some bay leaf for just over 3 hours at a low heat (155-160C) took the meat
out, deglazed the pan, added a generous swig of gin, pinch of salt, 2-3 Tbsp of
concentrated blackcurrent juice (Ribena), reduced a bit and thickened the sauce
with cornflour dissolved in water. Served it up with hot apple sauce, a jar of
cranberries, boiled potatoes and as a side dish we had lettuce with a simple
lemon dressing.

Came out pretty well for an improvised effort: everybody was quietly
enthusiastic and there wasn't much conversation around the table ;-)

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

If you check epicurious, they have a very good recipe for rabbit in a
mustard sauce. I made this last weekend and was quite happy with it.

Bob

"Peter Huebner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I had rabbit once, and I didn't like it- I have a feeling that If I made
it myself, I would like it more. What is your recipe?

Ah rabbit - I am rather fond of rabbit. Rabbit I do in a covered roasting
dish
with some bay leaf and half an onion, at low to medium heat for 1 1/2
hours,
then I deglaze the roasting dish with some boiling water, add some capers
and
stir in a mix of flour, sour cream and water until the sauce has the right
consistency.

Hare is a lot more gamy than rabbit. Juniper goes well with hare. My
marinade
worked well in that it took the edge of the gamyness and it also
tenderized the
meat some. I cooked the hare in the covered roasting dish with juniper
berries
and some bay leaf for just over 3 hours at a low heat (155-160C) took the
meat
out, deglazed the pan, added a generous swig of gin, pinch of salt, 2-3
Tbsp of
concentrated blackcurrent juice (Ribena), reduced a bit and thickened the
sauce
with cornflour dissolved in water. Served it up with hot apple sauce, a
jar of
cranberries, boiled potatoes and as a side dish we had lettuce with a
simple
lemon dressing.

Came out pretty well for an improvised effort: everybody was quietly
enthusiastic and there wasn't much conversation around the table ;-)

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

....gone tomorrow...

--
Best
Greg ;-p