Hare - any good?
Discussion
Silvanus said:
Mobile Chicane said:
I personally think hare is a tricky meat to cook. Lean, tough, and gamey.
Needs 'lube' I'd say.
Now I know the traditional method is to 'jug' it in red wine to break down the toughness of the meat, however I wonder if this reaches back to a time when 'fat' was very highly prized, and expensive.
I'd have a go at a slow confit in duck fat with garlic, then shred for further use. A pastilla might be be nice - a common Middle Eastern treatment for pigeon - likewise in a game pie to pimp up less flavourful meats.
Your right about fat. The fillets wrapped in bacon and served pink are very tasty. Like all game game there's always a bit of game roulette at play, as you often don't know the age of the animal or how long it's been hung. Needs 'lube' I'd say.
Now I know the traditional method is to 'jug' it in red wine to break down the toughness of the meat, however I wonder if this reaches back to a time when 'fat' was very highly prized, and expensive.
I'd have a go at a slow confit in duck fat with garlic, then shred for further use. A pastilla might be be nice - a common Middle Eastern treatment for pigeon - likewise in a game pie to pimp up less flavourful meats.
I have done confit rabbit in lard a few times, never thought about doing hare.
Off the top of my head I would go 50:50 ratio of fatty pork belly strips and hare shoulder and leg meat with some S&P whole garlic cloves and thyme or rosemary.
Covered pot in low oven for a long time. Remove let it cool a bit and shred the meat with two forks. Pack the meat loosely into ramekins or jars. Pour in the juice and seal with the liquid fat. Cool and then refridgerate. Spread on toasted sourdough with pickles and enjoy a cheaper Côtes du Rhône than you drank when you ate the saddles.
oddman said:
Silvanus said:
Mobile Chicane said:
I personally think hare is a tricky meat to cook. Lean, tough, and gamey.
Needs 'lube' I'd say.
Now I know the traditional method is to 'jug' it in red wine to break down the toughness of the meat, however I wonder if this reaches back to a time when 'fat' was very highly prized, and expensive.
I'd have a go at a slow confit in duck fat with garlic, then shred for further use. A pastilla might be be nice - a common Middle Eastern treatment for pigeon - likewise in a game pie to pimp up less flavourful meats.
Your right about fat. The fillets wrapped in bacon and served pink are very tasty. Like all game game there's always a bit of game roulette at play, as you often don't know the age of the animal or how long it's been hung. Needs 'lube' I'd say.
Now I know the traditional method is to 'jug' it in red wine to break down the toughness of the meat, however I wonder if this reaches back to a time when 'fat' was very highly prized, and expensive.
I'd have a go at a slow confit in duck fat with garlic, then shred for further use. A pastilla might be be nice - a common Middle Eastern treatment for pigeon - likewise in a game pie to pimp up less flavourful meats.
I have done confit rabbit in lard a few times, never thought about doing hare.
Off the top of my head I would go 50:50 ratio of fatty pork belly strips and hare shoulder and leg meat with some S&P whole garlic cloves and thyme or rosemary.
Covered pot in low oven for a long time. Remove let it cool a bit and shred the meat with two forks. Pack the meat loosely into ramekins or jars. Pour in the juice and seal with the liquid fat. Cool and then refridgerate. Spread on toasted sourdough with pickles and enjoy a cheaper Côtes du Rhône than you drank when you ate the saddles.
oddman said:
Silvanus said:
Mobile Chicane said:
I personally think hare is a tricky meat to cook. Lean, tough, and gamey.
Needs 'lube' I'd say.
Now I know the traditional method is to 'jug' it in red wine to break down the toughness of the meat, however I wonder if this reaches back to a time when 'fat' was very highly prized, and expensive.
I'd have a go at a slow confit in duck fat with garlic, then shred for further use. A pastilla might be be nice - a common Middle Eastern treatment for pigeon - likewise in a game pie to pimp up less flavourful meats.
Your right about fat. The fillets wrapped in bacon and served pink are very tasty. Like all game game there's always a bit of game roulette at play, as you often don't know the age of the animal or how long it's been hung. Needs 'lube' I'd say.
Now I know the traditional method is to 'jug' it in red wine to break down the toughness of the meat, however I wonder if this reaches back to a time when 'fat' was very highly prized, and expensive.
I'd have a go at a slow confit in duck fat with garlic, then shred for further use. A pastilla might be be nice - a common Middle Eastern treatment for pigeon - likewise in a game pie to pimp up less flavourful meats.
I have done confit rabbit in lard a few times, never thought about doing hare.
Off the top of my head I would go 50:50 ratio of fatty pork belly strips and hare shoulder and leg meat with some S&P whole garlic cloves and thyme or rosemary.
Covered pot in low oven for a long time. Remove let it cool a bit and shred the meat with two forks. Pack the meat loosely into ramekins or jars. Pour in the juice and seal with the liquid fat. Cool and then refridgerate. Spread on toasted sourdough with pickles and enjoy a cheaper Côtes du Rhône than you drank when you ate the saddles.
https://www.pistonheads.com/gassing/topic.asp?t=99...
https://www.pistonheads.com/gassing/topic.asp?h=0&...
Mobile Chicane said:
The slow cooker is perfect for this. Sadly no pictures:
https://www.pistonheads.com/gassing/topic.asp?t=99...
https://www.pistonheads.com/gassing/topic.asp?h=0&...
Very similar principle to my suggestion. The game meat is doing the same job as the liver in your recipe. Adding another dimension of flavour. Agree with your comments about lack of fats in modern raised pork. It's essential to make this work and the main reason pork is there is to deliver the fat. I tend to reserve any spare fat from roasting so I have something to supplement with if the pork belly is on the lean side. This sort of 'charcuterie' aslo needs a bit of courage with the salt and pepper.https://www.pistonheads.com/gassing/topic.asp?t=99...
https://www.pistonheads.com/gassing/topic.asp?h=0&...
Looks like Shaw Meats are also gonna be at the Newcastle Food Festival, which is basically the same distance from me as Bishop was. I can't go on Saturday (got more important things to do like MONSTER TRUCKS) but if they're there on Sunday wonder if I should go along and ask about haunches...
Gotta say the festival itself doesn't look like it's gonna be anything like as good as the Bishop one was... probably cause of the lack of awesome-whole-town-owes-so-much-to-him-honestly-there-will-be-thousands-at-his-funeral eccentric billionaire funding it unlike the Bishop one.
Gotta say the festival itself doesn't look like it's gonna be anything like as good as the Bishop one was... probably cause of the lack of awesome-whole-town-owes-so-much-to-him-honestly-there-will-be-thousands-at-his-funeral eccentric billionaire funding it unlike the Bishop one.
Edited by Somewhatfoolish on Friday 3rd May 23:12
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