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cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Sat Sep 24, 05 6:22 pm Post subject: Hare

Bought by first hare of the season, a snip at under six quid at Shelford farmers market.

Its in the oven now, browned off with some stock veg (shallots, carrots and celery), afer marinating all day in olive oil, elderberry wine, herbs, shallots and garlic. Bulking the stew out is a whole giant puffball sliced up, a big courgette and more stock, of course with the hare offal too. Cook it today, eat it tomorrow.

If you haven't eaten Hare before, and you like game, give it a go. It's a marvellous meat, and although it might sound like a lot of dosh, I assure you that there's a hell of a lot of meat there for the price. You start seeing them at the end of August or the start of September, and they're in season all winter (till March, unless I'm mistaken).

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Sat Sep 24, 05 6:25 pm Post subject:
I'd love to, but never seen it for sale down here. What's it like?

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Sat Sep 24, 05 6:26 pm Post subject:
I love bunny, but I've never been able to bring myself to eat hare. I could claim that its my 'pagan tendencies', but then again, I happily eat venison which also has associations of that ilk. Most strange. Never been able to quite work out why I feel that way about hare.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Sat Sep 24, 05 6:31 pm Post subject:

Treacodactyl wrote:

What's it like?

I always find that hard to answer. How to compare any one meat to any other when it doesn't taste like chicken?

Part way between rabbit and venison, but gamier and better than either, I think. It makes, stewed down with good tasty mushrooms and wine, a marvellous dish. The sauce is tremendous, expecially with a good dose of hare blood added with care (to avoid curdling) near the end, and maybe a square or two of very dark chocolate.

2steps

Joined: 05 Sep 2005
Posts: 5349
Location: Surrey

Posted: Sat Sep 24, 05 6:38 pm Post subject:
I've never seen hare for sale. will have to look out for it in the market up here. Have eaten rabbit a few times though

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Sat Sep 24, 05 6:40 pm Post subject:
Any vaguely competent butcher should be able to get you a hare. I've seen them going for anywhere between a fiver and a tenner.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Sat Sep 24, 05 7:00 pm Post subject:
Hare is a serious bargain IMHO, Your recipe sounds mouthwatering cab. IMHO, it's what rabbit would taste like if it bothered to run a bit more, more muscular and gamey like a woodpigeon but with the rabbit taste.

mandycharlie

Joined: 19 Jul 2005
Posts: 211

Posted: Sat Sep 24, 05 7:12 pm Post subject:

My first hare (ever) is bubbling away in the oven at the moment, (after marinating in wine for 8 hours) with red wine, pancetta, onion, carrot, celery, garlic, cinammon, nutmeg, tomatoes. The legs will be shredded and then blitzed with cream and I'll metzaluna the saddle and then mix them back together. Served with the pasta and parmessan.

Its going to be Hare Pappardelle (a famous tuscan dish apparently) (or rather taglitelli as pappardelle isn't so easy to come by around here. I've cobbled together a recipe from many different areas, left out the bits I didn't like... Cloves.. yuk and added the bits I did,, nutmeg,,, YUM.

I'll let you know in about an hour..

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Sat Sep 24, 05 7:16 pm Post subject:

mandycharlie wrote:

The legs will be shredded and then blitzed with cream and I'll metzaluna the saddle and then mix them back together. ..

Oooh, I'm thinking that confit of rabbit leg is amazing, but confit of hare would be seriously gourmet. Do you have any goose fat handy?

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Sat Sep 24, 05 7:19 pm Post subject:

mandycharlie wrote:

taglitelli as pappardelle isn't so easy to come by around here

If I have the names right (I have a suspicion Italians make up pasta names purely and simply to confuse me) then papparedelle is what I usually make of home made pasta because tagliatelle takes too long. It's short, fairly wide lengths of pasta, so you just roll it out really thin (because your other half has mysteriousy "lost" the pasta machine) and cut it in to strips and then appropriate lengths. Bit late now, but for next time

mandycharlie

Joined: 19 Jul 2005
Posts: 211

Posted: Sat Sep 24, 05 7:19 pm Post subject:
Thats not a bad idea,,, trouble is there won't be any left... I bet thats loverly on rabbits legs, I always think twice cooked rabbit is so much better, I often casserole mine gently then make into a pie.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Sat Sep 24, 05 7:21 pm Post subject: Re: Hare

cab wrote:

Bought by first hare of the season, a snip at under six quid at Shelford farmers market

Dumb question alert....all hare is wild, isn't it?

mandycharlie

Joined: 19 Jul 2005
Posts: 211

Posted: Sat Sep 24, 05 7:23 pm Post subject:

I was going to make my own pasta today, we have chickens which are dreadfully spoilt, so our pasta is gorgeous, but to be honest, today has been a busy day, so had to give up on that idea.

I never use the pasta machine anymore, its too much of a fiddle, and takes so much longer than just rolling your dough out,,, so what if our raviolli are slightly thicker than their meant to be,, just make them larger with more filling I say... lol

farmwoody

Joined: 19 Mar 2005
Posts: 98

Posted: Sat Sep 24, 05 7:26 pm Post subject:
Yum, yum. We love hare and have one hanging in the pantry at the mo!

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Sat Sep 24, 05 7:49 pm Post subject: Re: Hare

Bugs wrote:

Dumb question alert....all hare is wild, isn't it?

I believe so, I've never heard of them being farmed. Unless they've taken to shooting domestic hares with shotguns, this one certainly was

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