cundyno1 Posted January 31, 2011 Report Share Posted January 31, 2011 Hi guys Skinned my first hare last night got on ok, although there was a lot of blood when I was gutting it, why would this be see some videos on the net of how to do it and there was hardly any blood. Anyway never ate hare before got it in a slow cook for tea tonight, hope it's ok. With regard to pheasants how long do you guys liken to leave them hanging for? James Quote Link to comment Share on other sites More sharing options...
WGD Posted January 31, 2011 Report Share Posted January 31, 2011 Good luck with the hare James, the smell when they are cooking is a bit Pheasants normally hang for between 2 days and a week, weather dependent. Quote Link to comment Share on other sites More sharing options...
Luckyshot Posted January 31, 2011 Report Share Posted January 31, 2011 Hi guys Skinned my first hare last night got on ok, although there was a lot of blood when I was gutting it, why would this be see some videos on the net of how to do it and there was hardly any blood. Anyway never ate hare before got it in a slow cook for tea tonight, hope it's ok. With regard to pheasants how long do you guys liken to leave them hanging for? James Hares always seem to bleed quite badly so don't worry. Hare is alot stronger than rabbit but I prefer it. This is off a Hare I shot a while ago half hour after I gutted it. Quote Link to comment Share on other sites More sharing options...
beretta Posted January 31, 2011 Report Share Posted January 31, 2011 should save the blood for the gravy Quote Link to comment Share on other sites More sharing options...
Guest cookoff013 Posted January 31, 2011 Report Share Posted January 31, 2011 hares have more blood, bigger hearts, they are basicly an engine! soak the meat in alittle saltwater, if you dont want as much game taste. soak in coke too can help tough meat. Quote Link to comment Share on other sites More sharing options...
stubby Posted January 31, 2011 Report Share Posted January 31, 2011 soak in coke too can help tough meat. the drinking or sniffing type Quote Link to comment Share on other sites More sharing options...
Ian750 Posted January 31, 2011 Report Share Posted January 31, 2011 Yes mate, loads of blood in a hare!! Definately worth it though, it's my favourite of all game, not at all like rabbit as you would expect as they're not related in the slightest. As far as hanging pheasants, if it's cold (around freezing or just under at night and not much more in the day) like it is now, I prefer to give them 10 - 14 days, but that's just my preference. Let us know how you like your hare, I've got one going in the slow cooker for tomorrow nights tea Quote Link to comment Share on other sites More sharing options...
Redgum Posted January 31, 2011 Report Share Posted January 31, 2011 Hi guys Skinned my first hare last night got on ok, although there was a lot of blood when I was gutting it, why would this be see some videos on the net of how to do it and there was hardly any blood. Anyway never ate hare before got it in a slow cook for tea tonight, hope it's ok. With regard to pheasants how long do you guys liken to leave them hanging for? James If you let them cool for half an hour or so after shooting them its not quite so messy but do run your thumb down the stomach while holding the front legs to push any urine out. I used to paunch my rabbits literally as I shot them until a ferreting mate said it makes it easier it they are allowed to cool. Hares do have alot of blood though,maybe you could make some hare black pudding. Quote Link to comment Share on other sites More sharing options...
cundyno1 Posted January 31, 2011 Author Report Share Posted January 31, 2011 Hi guys Skinned my first hare last night got on ok, although there was a lot of blood when I was gutting it, why would this be see some videos on the net of how to do it and there was hardly any blood. Anyway never ate hare before got it in a slow cook for tea tonight, hope it's ok. With regard to pheasants how long do you guys liken to leave them hanging for? James Well the hare was a success, tasted better than what I thought it would. Was almost like lamb to start with then then the after taste was very much like kidney I thought. But will definately have it again. As for my pheasants there still hanging in my shed, think will leave it till wednesday and have a go then, that would be 4 days then, got a couple of partridge in there as well. What's the best way to cook partridge, might make a game pie. James Quote Link to comment Share on other sites More sharing options...
FalconFN Posted February 1, 2011 Report Share Posted February 1, 2011 I read somewhere that traditionaly you're supposed to skin hare over a bowl so you catch the blood, I think to make gravy to go with jugged hare. Quote Link to comment Share on other sites More sharing options...
Colster Posted February 1, 2011 Report Share Posted February 1, 2011 I really like Hare but tend not to shoot them very often. Missus does them in the slow cooker and it's like making a beef casserole using sirloin! Very good in a curry too. I read somewhere you're supposed to hang them with the guts in but I don't fancy that idea much so I do them the same as rabbits. Very different flavour though, more like beef than chicken certainly. Quote Link to comment Share on other sites More sharing options...
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