Got a hare to prepare?

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Got a hare to prepare?
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tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Fri Jan 19, 07 2:25 pm Post subject: Got a hare to prepare?
Look here: https://www.downsizer.net/Projects/Processing_Food/Preparing_a_hare/

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri Jan 19, 07 2:28 pm Post subject:
If you are of a sensitive disposition, be warned. Some of the pictures are a little, ummm, graphic.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Jan 19, 07 6:08 pm Post subject:
Yup, I'm afraid there are innards and there is blood. Can't be avoided when you're dealing with, errm, innards and blood

kevin.vinke

Joined: 19 Dec 2006
Posts: 1304
Location: Niedersachsen, Germany

Posted: Fri Jan 19, 07 6:12 pm Post subject:
Really good article. First time I did this (and not as neatly as described here) was in the little yard at our terrace house with our cats looking on..... they wouldn't go near me for weeks!

whitelegg1

Joined: 05 Apr 2005
Posts: 409
Location: Woodford Green

Posted: Fri Jan 19, 07 8:58 pm Post subject:
Good article. Now just have to find a unlucky hare! Pete

KILLITnGRILLIT

Joined: 14 Sep 2006
Posts: 894
Location: Looking at a screen in the front room

Posted: Fri Jan 19, 07 9:27 pm Post subject:
Nice one,I think hare is the finest small 4 legged furry critter one can put on a plate and yes the squishy bits are the danglers too. Well done,this animal deserves more respect on the table.

Gus

Joined: 06 Dec 2006
Posts: 38
Location: scottish borders

Posted: Sat Jan 20, 07 1:07 pm Post subject:
really good article, great pictures too.

pricey

Joined: 28 Feb 2005
Posts: 6444

Posted: Sat Jan 20, 07 1:23 pm Post subject:
great article, but I cant see any of the pics? Any one know why?

whitelegg1

Joined: 05 Apr 2005
Posts: 409
Location: Woodford Green

Posted: Sat Jan 20, 07 2:41 pm Post subject:

KILLITnGRILLIT wrote:

Nice one,I think hare is the finest small 4 legged furry critter one can put on a plate and yes the squishy bits are the danglers too.

Well done,this animal deserves more respect on the table.

Apart from the obvious rabbits, what other 'small 4 legged furry critter' would you put on a plate

I shudder to think!

(Although I do have a squirrel in the freezer....just waiting for a barbeque!

Pete

countryman

Joined: 07 Jan 2007
Posts: 137
Location: Cornwall

Posted: Sat Jan 20, 07 6:55 pm Post subject:
Squirrel can be excellent, we had several over the christmas break. My advice is to make up some spiced flour and southern fry the back legs.Mmmmmmmmm....

KILLITnGRILLIT

Joined: 14 Sep 2006
Posts: 894
Location: Looking at a screen in the front room

Posted: Sat Jan 20, 07 8:39 pm Post subject:
Absolutely right Countryman........BTW - hows the weekly coming on

dpack

Joined: 02 Jul 2005
Posts: 46233
Location: yes

Posted: Sat Jan 20, 07 8:52 pm Post subject:
squ 's ace . nutty bunny

Gavin Bl

Joined: 14 Jul 2006
Posts: 281
Location: Cardiff

Posted: Tue Jan 23, 07 12:32 pm Post subject:

Quote:

Pull out the heart and lungs (and wind pipe), give it all a little squeeze into the blood bowl, and put the heart with the other offal you�ve saved. Lots of good blood in there usually.

One of the statements you won't be finding in Sainsbury's magazine, this (or any other) month!

Never had hare - though I did see them being sold in Borough Market (by London Bridge) for �14 - but thats Borough Market for you. Don't the spanish cook it with chocolate?

Southern fried squirrel I like the sound of - even my missus might allow a slaughter on THAT basis!

great article btw.

Tinks

Joined: 16 May 2005
Posts: 678
Location: Berkshire

Posted: Wed Jan 24, 07 6:01 am Post subject:
Enjoyed that. Is there a similar one for gutting chooks somewhere on here? I have read about it but always chickened out of it (sorry ) because I was uncertain and have always ended up skinning and jointing birds. A photo story would be so useful.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Jan 24, 07 8:24 am Post subject:

Gavin Bl wrote:

Never had hare - though I did see them being sold in Borough Market (by London Bridge) for �14 - but thats Borough Market for you. Don't the spanish cook it with chocolate?

Going rate for a hare at butchers here is about 8 quid. Absolute bargain.

Regarding chocolate, many people here now put a couple of squares into the gravy. Has to be good dark chocolate, and it adds a certain extra intensity to the flavour. Well worth it.

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