General Chat

I have done hare in a casserole with red wine and onions which came out lovely..... Lynda x

Jeanette, I too love 'bunny rabbit,' barbeque or stew, delicious! Hare, is also very easy to prepare, but I refuse to clean it. The secret is in marinating in wine, onion, garlic and spices and refrigerate for three to four days before cooking. Lindy ;-))))))))

*Begins to wish she's never started this* LOL

oh its not a problem, ill freeze some for you and catch you at one of the meets xx

That's very kind of you Steedie.............but I'm sure you'll want to eat it all up yourselves! LOL

well if its that old he will definatley insist on cooking it!!! Isnt my kitchen going to look delightful...sorry not my kitchen HIS! lol...we can always send someover in a tupperware box to you lol! xx

Just think yourself lucky you can't see the illustration of the skinned and trussed hare that's in the book. Now that would put you off! lol By the way, I think the book this recipe is from dates back to about 1879!

i watched him cutting a chicken leg up last night, he was cutting the bone out, he looked like he was having so much fun lol!! Well the hare cant stay in the freezer forever so im sure he will enjoy making this.......and as youve gone to trouble to get it i think i should be polite and try it lol xxxx

Bunnies taste lovely Steedie, but I don't know about hares! LOL. I presume they taste similar If Aaron's brave enough to give it a go, I'd be interested to know what it's like!

what are trying to do....kill me??!!! Well i'll thank you from Aaron for taking the time to research that and get it all down, ill print it and give it to him tonight...But please dont ask me to come back and let you know what it tasted like cos i cant eat a poor little bunny!!! LOL xxx

nudge

JUGGED HARE Materials A hare; some good stock, about 2 or 3 pints, in proportion to the size of the hare; a small onion stuck with cloves; some lemon-peel; pepper and salt; some force-meat balls; a glass of port wine; some butter, lard, or dripping. Process The entrails, liver, &c., of a hare should be removed as soon as it is received; after doing this, wipe the inside, pepper it well, and hang up the hare. When wanted for dressing, skin it and truss it as if for roasting, and then half-roast it before a clear hot fire – from half an hour to an hour being sufficient, according to the size of the hare. Baste constantly while the hare is roasting. Then cut it up into small pieces, and put these into an earthen jar with a cover, pouring sufficient stock over them to nearly cover them, and adding the onion, lemon-peel, pepper, salt, &c. Put the jar into a slow oven, and allow the contents to simmer for two and a half or three hours, according to the size of the hare. When sufficiently done, take out the pieces of hare and pour the gravy into a clean saucepan, adding a little more stock, if necessary, and the port wine. If nor sufficiently seasoned, put in a little more pepper and salt. When the gravy is just about to boil pout it over the pieces of hare, which should have been placed in a very hot dish, and send to the table as quickly as possible. Is this the best way of cooking a hare? A hare, when cooked in this way, cannot fail to be tender – even an old hare is tender and palatable when jugged. For roasting, a leveret, or young hare, is best; but to make it tender and worth eating it is necessary to baste it continually, from the moment it is put before the fire until it is taken down to be served for table. For roast hare special kinds of stuffing and gravy are necessary, and a pot of red currant jelly should form an accompaniment. STUFFING FOR ROAST HARE One pound of bread crumbs; quarter of a pound of beef suet; the liver, parboiled and chopped very fine; pepper; salt; some grated lemon-peel; some grated nutmeg; parley and thyme; and the yolks of 2 eggs. Mix the whole well together, put it inside the hare and sew up the opening to keep it in. GRAVY FOR ROAST HARE One pint of good stock; a wine-glassful of pot wine; one ounce of butter; pepper and salt to taste; and three tablespoonfuls of Yorkshire Relish. Simmer gently for a few minutes in a clean saucepan, and when nearly ready, thicken slightly with a little flour, and serve in a tureen, or poured over the hare. N.B. – Never eat cold hare, but send the remains to table hashed or jugged. Some cooks tie thin slices of bacon over a hare before roasting it; it is better, however, to baste it well with butter, lard, or dripping.

I couldn't find the book I was talking about for the Jugged Hare recipe, but I did find a recipe in another book along with tips for roasting a hare and making stuffing etc. Enjoy! lol