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How to cook Hare


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#16 juckler123

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Posted 19 May 2006 - 06:53 am

Heres one for folks that dont care for the hares srength its good for venison and lamb too
3 medium onions diced small
1 cup of vegetable oil
two heaped teaspoons of thyme
a piece of ginger about 1 inch square grated fine
4 cloves of garlic
4 or 5 birds eye chillis
1 heaped teaspoon each of
cayene pepper
cumin
mixed spice
turmeric
paprika
half a teaspoon powdered cloves
salt and black pepper
place all of above in a large saucepan and cook gently till all the onions etc have gone into a paste
then place in jointed hare[no chest]
cook with a lid on till meat falls off bone
eat with chappatis :good:

#17 Guest_chilli_*

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Posted 19 May 2006 - 11:54 am

That sounds nice , will give that a try !!

#18 MIKE

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Posted 20 May 2006 - 10:30 am

Aye I'll give that a go when he accidentally catches the next one ;) :D

#19 juckler123

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Posted 23 May 2006 - 05:22 am

Heres one for folks that dont care for the hares srength its good for venison and lamb too
3 medium onions diced small
1 cup of vegetable oil
two heaped teaspoons of thyme
a piece of ginger about 1 inch square grated fine
4 cloves of garlic
4 or 5 birds eye chillis
1 heaped teaspoon each of
cayene pepper
cumin
mixed spice
turmeric
paprika
half a teaspoon powdered cloves
salt and black pepper
place all of above in a large saucepan and cook gently till all the onions etc have gone into a paste
then place in jointed hare[no chest]
cook with a lid on till meat falls off bone
eat with chappatis http://www.thehuntinglife.com/forums/pub...

When the onions etc are cooked down add a tin of tomatoes[optional]

#20 elvis852

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Posted 21 September 2008 - 07:56 pm

Boil to clean in salt water for 10 min

1. Stuff the hare, if liked, then truss and place in a roasting tin.

2. Cover with fatty bacon and brush with oil.

3. Put plenty of dripping into the tin and roast in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 to 2 hours, depending on size, until tender.

4. Baste frequently with the fat in the tin, and lay a piece of oiled foil loosely over the hare after 30 minutes' cooking.

5. Serve with a thick gravy, with a flavouring of port or sherry, if liked, and redcurrant or japonica jelly.

#21 masmiffy

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Posted 07 October 2008 - 01:10 pm

You could always 'adapt' the chub recipie.

Skin and clean the hare, sandwich between 2 pieces of ply and roast in a moderate oven.
After 1hr remove from oven open ply sandwich and chuck the hare in the bin!
Eat the plywood :whistling:

#22 cjw

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Posted 07 October 2008 - 02:00 pm

You could always 'adapt' the chub recipie.

Skin and clean the hare, sandwich between 2 pieces of ply and roast in a moderate oven.
After 1hr remove from oven open ply sandwich and chuck the hare in the bin!
Eat the plywood http://www.thehuntinglife.com/forums/pub...


:clapper: :laugh: :laugh: :laugh: :laugh:




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