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mandycharlie

Joined: 19 Jul 2005
Posts: 211

Posted: Sat Sep 24, 05 9:42 pm Post subject:
burp Our very first hare was delicious, I will definately be making that recipe again.. its a bit long winded, but for a special treat well worth it.

footprints

Joined: 26 May 2005
Posts: 234
Location: North Wales

Posted: Sun Sep 25, 05 8:23 am Post subject: hare

On the surrounding land that I also shoot over, I have perhaps seen up to 6 hares (no not the same ones

.

The area that I walk is hundreds of acres. I think that if I kept taking the odd one for the pot, pretty soon they would be gone.

I haven't shot a hare in the last 12 years. I have however spent lots of time watching them through the gunsight, and that in itself has been a pleasure.

Almost 30 years ago when as a couple and we were living in a caravanand going through some pretty tight times, we could last for the week on a large hare.
The two fillets taken from the back cooked and baked in a light crust pastry is a memorable meal. A credit to both the quality of the cook, and our donor the hare:-)

For myself, I know what hare tastes like, and until there are enough of then and they start stealing from my garden, they are pretty safe.

(There are however some pretty big gulls that occasionally land in the fields. Wonder what they taste like?

)

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Sep 26, 05 8:00 am Post subject:
Footprints, hare is scarce where you are then? That's sad to hear. It seems to be one of those beasties that is really numerous in some areas even now, but vanishingly rare elsewhere. Here in Cambs, I seem to be spotting them this year more often than in previous years. Whether that's because I'm looking more or because there are more of them, I don't know.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Sep 26, 05 8:57 am Post subject:

mandycharlie wrote:

Our very first hare was delicious

How many did it feed, Mandy? I'm not sure I've even seen a hare in the butchers but they look pretty substantial (come to think of it I haven't seen many butchers either!).

Have you had a chance to try the venison yet or did it go straight in to the freezer?

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Mon Sep 26, 05 9:18 am Post subject:
I had rabbit and bacon faggot in a restaurant once, it was delicious. I�ve cooked hare once, long and slow. Can it be tender if flash-fried, or does it need a good braise?

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Sep 26, 05 9:22 am Post subject:

Twoscoops wrote:

I had rabbit and bacon faggot in a restaurant once, it was delicious. I�ve cooked hare once, long and slow. Can it be tender if flash-fried, or does it need a good braise?

If it's a good young rabbit, you can certainly strip off the flesh in strips for frying. Marinate your rabbit first, a wee bit of wine and plenty of oil.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Sep 26, 05 10:23 am Post subject:

Twoscoops wrote:

I�ve cooked hare once, long and slow. Can it be tender if flash-fried, or does it need a good braise?

I don't know that I would flash fry it, but saddle of a young hare is food for the goods when roasted quick and hard in foil. The legs can then be braised separately.

mandycharlie

Joined: 19 Jul 2005
Posts: 211

Posted: Tue Sep 27, 05 8:11 am Post subject:
Hi cab, In the end we got 7 good meals out of it, we could have squeezed out 8 but we are of the oink, oink variety. It wasn't a terribly big hare, dressed weight nearly four pounds.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Sep 27, 05 8:25 am Post subject:

mandycharlie wrote:

Hi cab,

In the end we got 7 good meals out of it, we could have squeezed out 8 but we are of the oink, oink variety. It wasn't a terribly big hare, dressed weight nearly four pounds.

Yeah, we'd hope to get about that many servings from a modest hare.

I like to have at least couple of hares most seasons. One will be jugged, the others will be stewed various ways. We sometimes take off the saddle, wrap it in streaky bacon and foil, and freeze it for later as a ready made rolled roasting joint.

We bought a whopping great big stewing tin over summer in a sale, so now we can stew a hare whole (if it isn't a monster of a hare, we'll be able to curl any but the biggest into it). That's how we cooked the first one of the year, browned on both sides and then stewed with the other ingredients. The advantage of that is that its MUCH easier to pick apart a cooked hare than it is to butcher a raw one.

mandycharlie

Joined: 19 Jul 2005
Posts: 211

Posted: Tue Sep 27, 05 8:38 am Post subject:

Quote:

The advantage of that is that its MUCH easier to pick apart a cooked hare than it is to butcher a raw one.

and so much tastier for the chef,,,, who gets to suck on the bones (or is that just me... lol)

I forgot to say, the venison should be arriving on the 7th October, (he'd ran out!! ) I'll let you know how it goes.

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