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hare loin recipe


Lloyd90
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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 :good:

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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

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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)

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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

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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.

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