Hammergun Posted March 16, 2004 Report Share Posted March 16, 2004 What recipes have you got? I find hare is much improved if you soak it in milk for a couple of days before cooking it. Quote Link to comment Share on other sites More sharing options...
Fisherman Mike Posted March 19, 2004 Report Share Posted March 19, 2004 This is a recipe which my Grandmother handed to me. Works well with rabbit also Skin and joint hare. marinade in cider, chopped mint, and rosemary for about 2 days. Remove from marinade and dry joints. Put into plastic bag with 1/2 cup of plain flour and 1 table spoon ground white pepper, Shake off excess and brown joints in Hot fat ( or oil ) Place in bottom of caserole dish with 2 medium chopped onions, 4 previously chopped & caramelised Shallots, 1 chopped clove of garlic, 4 diced carrots, 1/2 a medium cubed swede and 2 diced parsnips. Use the cider marinade and heat it up (but dont boil it) to make up about a pint of stock with beef stock if you have it or one oxo cube if not. to which is added good pinch of salt and 1 table spoon english mustard. ( Leave the mint and rosemary in ) Cook very slowly on a low oven for 3 or 4 hours until meat is tender. Dont stir or cook too hot or veg will break up. Casserole taste just bloody fantastic... Quote Link to comment Share on other sites More sharing options...
johnskevena Posted January 31, 2006 Report Share Posted January 31, 2006 Looking forward to trying this Quote Link to comment Share on other sites More sharing options...
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