terryd 7,966 Posted November 7, 2016 Report Share Posted November 7, 2016 Saw the Scott Rea pan frying hare fillets last night so thought I would give it a go. He gave his two minutes either side then rested. I tried that but when I took it out the foil it nearly jumped out the window. So I cooked it a bit more. It still stayed surprisingly tender and the wife is a big fan. All veg from the plot. Spuds, roast parsnip in honey, broadbeans and some dwarf beans. The parsnips were delicious 14 Quote Link to post Share on other sites
walshie 2,804 Posted November 7, 2016 Report Share Posted November 7, 2016 Never fancied hare myself after some of the comments I've heard about it, but that plate of food looks fantastic. Quote Link to post Share on other sites
darbo 4,773 Posted November 7, 2016 Report Share Posted November 7, 2016 Looks good terry. The old lad who started me off with lurchers in the 80s used to bung hare legs etc straight in the chip pan 1 Quote Link to post Share on other sites
Tiercel 6,986 Posted November 7, 2016 Report Share Posted November 7, 2016 Many years before the ban I stopped hunting hares, not completely but would only take one or two a year for casseroles. No slow cooker then so it was in to a low oven for 4 or 5 hours, the meat would fall off the bone. Absolutely love hare done like that. TC 5 Quote Link to post Share on other sites
low plains drifter 9,401 Posted November 7, 2016 Report Share Posted November 7, 2016 Many years before the ban I stopped hunting hares, not completely but would only take one or two a year for casseroles. No slow cooker then so it was in to a low oven for 4 or 5 hours, the meat would fall off the bone. Absolutely love hare done like that. TC That's how I cook them mate, bought an electric slow cooker, used it once, feckin garbage, washed it and took it back to argos lol, cannot beat the old gas oven 2 Quote Link to post Share on other sites
forest of dean redneck 11,158 Posted November 7, 2016 Report Share Posted November 7, 2016 Many years before the ban I stopped hunting hares, not completely but would only take one or two a year for casseroles. No slow cooker then so it was in to a low oven for 4 or 5 hours, the meat would fall off the bone. Absolutely love hare done like that. TC That's how I cook them mate, bought an electric slow cooker, used it once, feckin garbage, washed it and took it back to argos lol, cannot beat the old gas ovenWe had a crock pot one it was brilliant.we now got the big version from aldi. Quote Link to post Share on other sites
Tiercel 6,986 Posted November 7, 2016 Report Share Posted November 7, 2016 I must admit I would not be without the slow cooker now. There are a few tricks to using them but once you figure those out it's as easy as pie. Carrots and swedes I always fry before putting them in the pot, otherwise I find them just as hard coming out as they went in, meat is always dredged with well seasoned flour and browned before putting in the pot. Onions, leeks and mushrooms go in raw, I always make a gravy out of the dredging flour left in the frying pan and cook what ever in that gravy. TC 1 Quote Link to post Share on other sites
antg 1,729 Posted November 7, 2016 Report Share Posted November 7, 2016 hare done in a slow cooker with onions and a tin of apricots is lovely. 1 Quote Link to post Share on other sites
fourtrak73 1,334 Posted November 7, 2016 Report Share Posted November 7, 2016 spot on terry Quote Link to post Share on other sites
neil cooney 10,413 Posted November 7, 2016 Report Share Posted November 7, 2016 Looks delicious. Haven't had Hare in a few years. Funny enough, I was shooting with a lad yesterday and we were talking about cooking game (not Hares) and he told me to check out Scott Rays You Tube videos. 2 Quote Link to post Share on other sites
terryd 7,966 Posted November 7, 2016 Author Report Share Posted November 7, 2016 Yes the back legs are heading for the slow cooker. Not sure about the frier John lol. I do jacket spuds and all sorts in the slower cooker. Ever attempted a mint aero sponge thing once that turned out well too after I saw it on the net. 3 Quote Link to post Share on other sites
jok 3,015 Posted November 7, 2016 Report Share Posted November 7, 2016 Here we go again Terry. Looking forward to a banter. Just. Had pheasant breasts, thinly sliced, cooked in virgin olive oil, with one of my big onions, garlic, one sweet pepper and a couple of chillies, some huge mushrooms, (not mine) and black pepper, nutmeg and believe it or not some dill. Flipping brilliant. Even the lovely one thought it was good. Jok 3 Quote Link to post Share on other sites
jok 3,015 Posted November 7, 2016 Report Share Posted November 7, 2016 Oh. Forgot the tagliatelle. Quote Link to post Share on other sites
Squeamish5 309 Posted November 7, 2016 Report Share Posted November 7, 2016 Looks and sounds delicious. Never tasted hare. (Only ever seen 2 hares in my life. I thought they were rare and precious, til I came on here). (Although 'on here' is probs not the most unbiased view) Mint aero sponge sounds intriguing/ revolting/ amazing. Quote Link to post Share on other sites
terryd 7,966 Posted November 7, 2016 Author Report Share Posted November 7, 2016 Looks and sounds delicious. Never tasted hare. (Only ever seen 2 hares in my life. I thought they were rare and precious, til I came on here). (Although 'on here' is probs not the most unbiased view) Mint aero sponge sounds intriguing/ revolting/ amazing. not many around to be honest I don't go after them just knocked a couple over pigeon shooting. That cake is this one to my amazement mine looked like the picture too 4 Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.