On Apr 15, 6:56 pm, ravenlynne > wrote:
> 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- Hide quoted text -
>
> - Show quoted text -

Apparently hare and rabbit are two quite different meats. Rabbit is
classed as a white meat, whereas hare is red.

I suggest you look for a different recipe, though the one time I tried
rabbit (roasted) I didn't like the slightly bitter taste of it. Maybe
it too could benefit from marinating.