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My neighbour has just given me a freshly shot hare, but has been pretty unhelpful as to what I should do with it. Pheasants I can deal with, but this is a step too far.

Any suggestions (apart from get rid of it) on how I can use it? How should I prepare it and what cooking methods will be effective?

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Is it skinned and cleaned (gutted)? – Adam Jaskiewicz Dec 18 '11 at 1:21
No - that's the problem, he's only just shot it! Should I hang it - if so, how long? Should I gut and/or skin it first? – Stuart Dec 18 '11 at 11:22
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If it hasn't been cleaned in 13 hours, I'd start to think about quietly disposing of it. If it's been kept in a cold place, maybe not. But gutting and cleaning it should be your first priority. – kdgregory Dec 18 '11 at 14:44
Yeah you pretty much want to clean them right away. – Adam Jaskiewicz Dec 18 '11 at 15:11
@kdgregory your comment should be an answer here – Simon Apr 21 '12 at 2:50

3 Answers

up vote 4 down vote

I've never worked with wild hare, but I know that Hank Shaw's site, http://honest-food.net, is a good source for game recipes, and instructions on breaking them down. Here is a good starting point for hare:

http://honest-food.net/wild-game/rabbit-hare-squirrel-recipes/

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I'll assume it is skinned and cleaned already. I would discard the organs and make a stew with it. Chop it into pieces (bigger than bite-size is fine--you don't really want bone fragments) and simmer it in broth on low heat until tender. Probably the meat will be rather tough, so this cooking method will do well to make keep it moist and as tender as possible. Typical European stew vegetables (onion, carrot, etc.) will go well with it. If you want to fancy it up a little, you could toss the hare pieces in flour and brown them in butter before adding to the stew.

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Unfortunately it's entire, not skinned or cleaned - see my additional comment above. – Stuart Dec 18 '11 at 11:23
up vote 0 down vote

If you have a copy of The Joy of Cooking, it has a semi-decent overview of skinning/cleaning a rabbit, with illustrations.

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