Off Topic: Hare in Mustard Sauce

Quoted message said:

My aunt used to make a delicious hare in mustard sauce that she would
often serve with boiled young root vegetables. I used to have a copy of
the recipe but it seems to have gone astray. I have tried in vain to
recreate the recipe. I wonder if anyone knows of a traditional recipe
for the dish that I might try. My aunt, although a skilled cook, was
never particularly inventive so I feel sure that the recipe was not her
own creation.

Thank you in advance for any suggestions.

N. Lenderby (Mrs)

Hare is out of season right now (1st August-28th February) as I'm sure
your aunt would have known. I've got a horrible feeling that hare also
comes under one of the Wildlife Acts and that you're probably not even
supposed to shoot 'em during the season.

Not Responding said:

Quoted message said:

My aunt used to make a delicious hare in mustard sauce that she would
often serve with boiled young root vegetables. I used to have a copy of
the recipe but it seems to have gone astray. I have tried in vain to
recreate the recipe. I wonder if anyone knows of a traditional recipe
for the dish that I might try. My aunt, although a skilled cook, was
never particularly inventive so I feel sure that the recipe was not her
own creation.

Thank you in advance for any suggestions.

N. Lenderby (Mrs)

Hare is out of season right now (1st August-28th February) as I'm sure
your aunt would have known. I've got a horrible feeling that hare also
comes under one of the Wildlife Acts and that you're probably not even
supposed to shoot 'em during the season.

The hare coursing season is September 1 to March 31. It is illegal to
course on Sundays as the taking of game on the Sabbath is outlawed.

Farmers are perfectly entitled to shoot or gas hares as they see fit.

Tilly said:

The hare coursing season is September 1 to March 31. It is illegal to
course on Sundays as the taking of game on the Sabbath is outlawed.

Which reminds of a rather amusing [censored] up on the part of the anti-hunt
mob at Christmas. Much to our amusement, an awful lot of them pitched up
on Boxing Day to picket the Boxing Day hunt. They must have overlooked
the fact that as well as Boxing Day it was also a Sunday; therefore no hunt.

Tilly said:

Farmers are perfectly entitled to shoot or gas hares as they see fit.

As long as there are no dogs involved ;-)

--
Tony

"A facility for quotation covers the absence of original thought" Lord
Peter Wimsey (Dorothy L. Sayers)

On Sun, 08 May 2005 20:08:08 +0100, Tony Raven <[email hidden]>

Quoted message said:

Tilly said:

Farmers are perfectly entitled to shoot or gas hares as they see fit.

As long as there are no dogs involved ;-)

Not strictly true.

IIRC dogs can be used to retrieve the carcass.

nora_lenderby said:

I wonder if anyone knows of a traditional recipe
for the dish that I might try.

This chap might be able to suggest a suitable alternative:
<URL:http://www.savetoby.com/>

--
Danny Colyer (the UK company has been laughed out of my reply address)
<URL:http://www.speedy5.freeserve.co.uk/danny/>
"He who dares not offend cannot be honest." - Thomas Paine

nora_lenderby said:

I wonder if anyone knows of a traditional recipe
for the dish that I might try.

This chap might be able to suggest a suitable alternative:
<URL:http://www.savetoby.com/>

--
Danny Colyer (the UK company has been laughed out of my reply address)
<URL:http://www.speedy5.freeserve.co.uk/danny/>
"He who dares not offend cannot be honest." - Thomas Paine

On 8/5/05 7:25 pm, in article
[email hidden], "Not Responding"

Quoted message said:

Quoted message said:

My aunt used to make a delicious hare in mustard sauce that she would
often serve with boiled young root vegetables. I used to have a copy of
the recipe but it seems to have gone astray. I have tried in vain to
recreate the recipe. I wonder if anyone knows of a traditional recipe
for the dish that I might try. My aunt, although a skilled cook, was
never particularly inventive so I feel sure that the recipe was not her
own creation.

Quoted message said:

Hare is out of season right now (1st August-28th February) as I'm sure
your aunt would have known. I've got a horrible feeling that hare also
comes under one of the Wildlife Acts and that you're probably not even
supposed to shoot 'em during the season.

A hare attempted to cadge a lift with us last November in Glenshee. After it
headbutted the side of a car travelling at 50mph, it was a bit the worse for
wear, so we stopped and gave it a lift home. It is currently in my friends
freezer (duly hung, skinned and dealt with appropriately) so if you do come
across the recipe, do pass it on.

...d

Danny Colyer said:

nora_lenderby said:

I wonder if anyone knows of a traditional recipe
for the dish that I might try.

This chap might be able to suggest a suitable alternative:
<URL:http://www.savetoby.com/>

I can't believe he's raised nearly US$30,000 so far!

On 8/5/05 7:57 pm, in article
[email hidden], "Not Responding"

Quoted message said:

Tilly said:

The hare coursing season is September 1 to March 31. It is illegal to
course on Sundays as the taking of game on the Sabbath is outlawed.

Which reminds of a rather amusing [censored] up on the part of the anti-hunt
mob at Christmas. Much to our amusement, an awful lot of them pitched up
on Boxing Day to picket the Boxing Day hunt. They must have overlooked
the fact that as well as Boxing Day it was also a Sunday; therefore no hunt.

If it was a Sunday then it cannot have been Boxing day. Boxing day is the
next non-Sunday after christmas.

http://www.ehow.com/how_11775_celebrate-boxing-day.html

Unfortunately a lot of people don't know this, including calendar setters
for sporting events so every six years or so you are never quite sure
whether they mean Sunday 26th or Monday 27th.

...d

Danny Colyer <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

This chap might be able to suggest a suitable alternative:
<URL:http://www.savetoby.com/>

"Kill the wabbit, kill the wabbit, kill the wabbit!" 🙂

Quoted message said:

My aunt used to make a delicious hare in mustard sauce that she
would often serve with boiled young root vegetables. I used to
have a copy of the recipe but it seems to have gone astray. I
have tried in vain to recreate the recipe. I wonder if anyone
knows of a traditional recipe for the dish that I might try. My
aunt, although a skilled cook, was never particularly inventive
so I feel sure that the recipe was not her own creation.

Thank you in advance for any suggestions.

A recipe for jugged hare was printed in the London Gliding Club
Newsletter after John Jeffries killed (and later cooked and ate) a hare
while landing his ASH 25 [1] glider. "First catch your hare. For this
recipe you will need a large wing-span glider..."

Don't recall mustard sauce being involved though.

[1] <http://tinyurl.co.uk/uswk> or
<http://www.alexander-schleicher.de/produkte/ash25/ash25_main.htm>.

--
Dave...

Quoted message said:

My aunt used to make a delicious hare in mustard sauce that she would
often serve with boiled young root vegetables. I used to have a copy of
the recipe but it seems to have gone astray. I have tried in vain to
recreate the recipe. I wonder if anyone knows of a traditional recipe
for the dish that I might try. My aunt, although a skilled cook, was
never particularly inventive so I feel sure that the recipe was not her
own creation.

Thank you in advance for any suggestions.

N. Lenderby (Mrs)

Heres one for Rabbit my sister does it normally uses Basque cider but
you can swap for a decent scrumpy or somesuch. White Lightening is
probably not a good idea.

1 rabbit
3 heaped tbsp whole grain mustard
1 heaped tbsp dijon mustard
1/4 (250ml) bottle good cider
10 cl single cream
salt

Chop up rabbit. Fry rabbit pieces in olive oil until browned on the
outside and season with salt. Add cider cover, turn down heat and simmer
for at least an hour. Remove lid and test to see if tender. Then, add
cream and simmer with the lid off until the sauce thickens. Approx 20
mins. Serve with mashed potato and French garlic fried green beans.

Vincent Wilcox said:

Heres one for Rabbit my sister does it normally uses Basque cider but
you can swap for a decent scrumpy or somesuch. White Lightening is
probably not a good idea.

Quoted message said:

1 rabbit
3 heaped tbsp whole grain mustard
1 heaped tbsp dijon mustard
1/4 (250ml) bottle good cider
10 cl single cream
salt

Quoted message said:

Chop up rabbit. Fry rabbit pieces in olive oil until browned on the
outside and season with salt. Add cider cover, turn down heat and simmer
for at least an hour. Remove lid and test to see if tender. Then, add
cream and simmer with the lid off until the sauce thickens. Approx 20
mins. Serve with mashed potato and French garlic fried green beans.

And where does the mustard go?

Roos

Roos Eisma said:

And where does the mustard go?

Roos

Sorry, in with the Cider.