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In article >,
says...
>
> I had rabbit once, and I didn't like it- I have a feeling that If I made
> it myself, I would like it more. What is your recipe?
>

Ah rabbit - I am rather fond of rabbit. Rabbit I do in a covered roasting dish
with some bay leaf and half an onion, at low to medium heat for 1 1/2 hours,
then I deglaze the roasting dish with some boiling water, add some capers and
stir in a mix of flour, sour cream and water until the sauce has the right
consistency.

Hare is a lot more gamy than rabbit. Juniper goes well with hare. My marinade
worked well in that it took the edge of the gamyness and it also tenderized the
meat some. I cooked the hare in the covered roasting dish with juniper berries
and some bay leaf for just over 3 hours at a low heat (155-160C) took the meat
out, deglazed the pan, added a generous swig of gin, pinch of salt, 2-3 Tbsp of
concentrated blackcurrent juice (Ribena), reduced a bit and thickened the sauce
with cornflour dissolved in water. Served it up with hot apple sauce, a jar of
cranberries, boiled potatoes and as a side dish we had lettuce with a simple
lemon dressing.

Came out pretty well for an improvised effort: everybody was quietly
enthusiastic and there wasn't much conversation around the table ;-)

-P.

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