Lloyd90 Posted February 3, 2014 Report Share Posted February 3, 2014 Anyone get a quick and easy recipe for the 2 loin bits of meat from a hare ? Ive got the back legs etc marinaded in spices to make into a hare and apricot tagine, but read the loin cuts are fantastic, so any good ideas on how to have them for lunch ? Quote Link to comment Share on other sites More sharing options...
kent Posted February 3, 2014 Report Share Posted February 3, 2014 Remove all sinew (white outer) coat in chopped fresh rosemary, black pepper and sea-salt (preferably the smoked Maldon stuff) wack them in the pan, serve rare on crusty bread, nice with mushroom if you have Quote Link to comment Share on other sites More sharing options...
henry d Posted February 3, 2014 Report Share Posted February 3, 2014 grind together in a mortar and pestle a clove of garlic, a little sea salt and some rosemary, add some oil and add to the sliced loin steaklets. Marinade for an hour or 3 and grill until just pink inside. Quote Link to comment Share on other sites More sharing options...
oscarsdad Posted February 3, 2014 Report Share Posted February 3, 2014 Rub them with black pepper and crushed juniper berries, flash fry then flambé in whisky and serve...bloomin lovely Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted February 3, 2014 Author Report Share Posted February 3, 2014 Rubbed it with some olive oil, black pepper, sea salt and rosemary, cooked with onion and mushroom and had in some crusty baguette with tomato and jalapeno relish Was nice but deffo a strong meat and a little bit tough. Hoping the back legs marinade with the apricots well Quote Link to comment Share on other sites More sharing options...
kiffy Posted February 3, 2014 Report Share Posted February 3, 2014 i treied hare for the first time last week, soaked in salt water overnight then after draining simply roast it very slowly with olive oile, salt & pepper.. it turned out lovely and tender... but its not for me, i like strong flavours in my meat but it was that bit to much for my tastes Quote Link to comment Share on other sites More sharing options...
kent Posted February 3, 2014 Report Share Posted February 3, 2014 If it was tough then you didn't get the white sinew off it all. This cut is never tough, its not to everyone's taste - the wife hates it while I love it all the cuts Quote Link to comment Share on other sites More sharing options...
oscarsdad Posted February 3, 2014 Report Share Posted February 3, 2014 If it was tough then you didn't get the white sinew off it all. This cut is never tough, its not to everyone's taste - the wife hates it while I love it all the cuts I agree, hare loin is anything but tough Quote Link to comment Share on other sites More sharing options...
henry d Posted February 3, 2014 Report Share Posted February 3, 2014 Or over cooked, try it medium next time? Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted February 3, 2014 Author Report Share Posted February 3, 2014 I deffo got all the sinew off. I chucked it for a few mins in the george foreman, could have been a bit rarer but it wasnt overly done. I don't think I will shoot another tbh, its a very gamey meat and I don't like to see the animal go to waste afterwards, rather see it running about on the land. great creatures hares :-) , will stick to game birds, rabbit and venison (hopefully) Quote Link to comment Share on other sites More sharing options...
kent Posted February 4, 2014 Report Share Posted February 4, 2014 I deffo got all the sinew off. I chucked it for a few mins in the george foreman, could have been a bit rarer but it wasnt overly done. I don't think I will shoot another tbh, its a very gamey meat and I don't like to see the animal go to waste afterwards, rather see it running about on the land. great creatures hares :-) , will stick to game birds, rabbit and venison (hopefully) Baffled to what you did actually do to it then Quote Link to comment Share on other sites More sharing options...
colin lad Posted February 4, 2014 Report Share Posted February 4, 2014 how did you make hare loin tough you would struggle to make mutton loin tough let alone hare colin Quote Link to comment Share on other sites More sharing options...
kenj Posted February 5, 2014 Report Share Posted February 5, 2014 You could try my recipe for rabbit loins http://www.urbanfieldsportsman.com/index.php/baked-rabbit-loins-in-pesto-and-bacon-parcels/ . Obviously the loins are longer, but a hare will give two helpings. If you don't like your meat too gamey, then soak overnight in salted water. As with rabbit, it is important to remove the thick "skin" across the back. I slide a knife under this skin with the thick part of the blade parallel to the spine, working the cutting edge to the side, having removed the belly flesh as high as possible first. Repeat for the other side and cut off with a knife, or scissors. If the skin is left on (I did it once) it cooks tougher than leather. You can't chew it, or cut it. Mine are cooked slowly wrapped in bacon, in foil and are tender. Quote Link to comment Share on other sites More sharing options...
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