Kathy-in-NZ wrote:
> I've had two meaty legs of wild hare in the freezer for a while. I was
> fascinated when I found them at a gourmet food store, but have been
> unsure how to use them.
>
> Tonight I'm taking a punt. After much research, I'm combining two
> different recipes.
>
> One has me marinating the meat in a combination of white wine, garlic,
> lemon juice, pinch cayenne, 1Tbsp oil, salt and pepper for 3-6 hours.
> This I've done. It goes on to cook the meat with the marinade, onions
> and celery. This I haven't done.
>
> Instead, I drained the meat of its marinade, patted it dry, tossed it
> in seasoned flour and browned it, and two rashers of chopped bacon, in
> a cast iron pan. Transferred meat to casserole dish. Caramelised
> sliced onion in pan. Transferred to casserole. Added a bit of flour to
> pan, cooked it out a little, added chicken stock, red wine, bay
> leaves, a little bit of cloves (sounded odd, but I thought I'd try it)
> and extra pepper.
>
> It's in the oven, cooking slowly for 3 hours.
>
> Don't know what it will taste like but it smells good. Unlike when I
> cut up the meat. It was quite off putting, but from research, hare
> should be soaked in a water/white vinegar mixture. I reckon the
> marinade will do the same job.
>
> Kathy in NZ
>

Thanks for the idea! There's a local butcher shop in montesanto that
has rabbit hanging in the window...I've wanted to try it and needed an
idea...

<runs to train>

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden