Hare - any good?
Discussion
Is hare any good? I can buy some tomorrow (as can any of your if you go to the Bishop Auckland Food Festival and go to the Shaw Meats stand) but undecided if I will, my general experience with "exotic" meats is there is usually a reason they're not more popular. I'm not a great fan of rabbit, nothing against it but it's not brilliant.
If it is any good how would you recommend having it? Any kind of stew/casserole type thing basically rules it out for me as it tells me it's not all that as a meat.
If it is any good how would you recommend having it? Any kind of stew/casserole type thing basically rules it out for me as it tells me it's not all that as a meat.
Silvanus said:
Hare is very different to rabbit, it's a dark gamey meat, as different as chicken and beef. Are you looking at getting a whole one, a jointed one, or just a bit to try. I personally think it's excellent meat and certainly worth giving it a go.
I've no idea. As you'll know when you speak to her next 
Mrs Foolish didn't want some today cause wabbit but since I've decided I'm going back tomorrow to the festival to get a couple of things that I should have done today I'm considering it anyway cause new animal to try and variety is spice of life. Any recommendations welcome 
It's possibly my favourite meat. An adult hare is huge and could easily feed four.
The basic principles of game cookery apply. Either very hot/fast or very low/slow. I like to cook the legs and the separately to the saddles. Legs stewed for a very long time in red wine (maybe a few tomatoes if you're feeling Italian) until the meat is in ribbons making a ragù. Then combine with freshly cooked pappardelle and even some cream - it's so ridiculously rich that the cream actually dials down the intensity.
Saddles - I like to lay them end to end with some traditional game seasoning pepper juniper, orange zest and thyme (light with this) and then wrap in pancetta to make a small even 'joint'. Flash this off in pan and transfer to a hot oven for 10 minutes. Remove and let the meat rest. You can deglaze the pan with brandy and then either go - white wine cream mustard or red wine, stock, butter for the sauce. Both work well.
If you're feeling really flash you can serve both ways at once.
The poor hare has no protection or close season under our game laws unlike game birds or deer. Be aware that it is breeding season and a gentleman wouldn't hunt, or eat hare at this time of year.
The basic principles of game cookery apply. Either very hot/fast or very low/slow. I like to cook the legs and the separately to the saddles. Legs stewed for a very long time in red wine (maybe a few tomatoes if you're feeling Italian) until the meat is in ribbons making a ragù. Then combine with freshly cooked pappardelle and even some cream - it's so ridiculously rich that the cream actually dials down the intensity.
Saddles - I like to lay them end to end with some traditional game seasoning pepper juniper, orange zest and thyme (light with this) and then wrap in pancetta to make a small even 'joint'. Flash this off in pan and transfer to a hot oven for 10 minutes. Remove and let the meat rest. You can deglaze the pan with brandy and then either go - white wine cream mustard or red wine, stock, butter for the sauce. Both work well.
If you're feeling really flash you can serve both ways at once.
The poor hare has no protection or close season under our game laws unlike game birds or deer. Be aware that it is breeding season and a gentleman wouldn't hunt, or eat hare at this time of year.
snuffy said:
It's crap. That's why they are not popular, just like geese; crap birds.
Hmmmm...Saddle - cooked in the way I described with a red wine sauce. Looks a bit overdone on the photo but it had a decent rest so isn't bleeding everywhere.
The little cottage pie has some of the stewed leg in it.
snuffy said:
I stand by my assessment of hare. Just because it looks well presented, does not mean it's good to eat.
From the pretentious
food thread a few years back. Legs with pappardelle and saddle served on the side with red wine sauce.You're wrong about goose as well. Pink foot is magnificent. Other geese are a bit of a challenge but can be turned into a feast if you know what you're doing.
I can only conclude you've had meat that was badly stored or prepared. Too many people are put off game because of the old traditions of hanging with guts in which can be seriously unpleasant, or cooks (mums and wives usually) who apply their everyday cooking skills to meat that requires a different approach.
Anyway - OP draw your own conclusions about the culinary merits of hare but think twice at this time of year and give them a chance at a suitable time of year - post September.
snuffy said:
It's crap. That's why they are not popular, just like geese; crap birds.
I am with you there, mainly as I remember my grandparents having hare in the kitchen and it stunk, then being made to eat it and it tasted like bins. I think their out house with stinking dead things has put me off game for life mind.snuffy said:
It's crap. That's why they are not popular, just like geese; crap birds.
Hares are not 'popular' because they are impossible to commercially farm (ditto goose: but substitute the word 'expensive' rather than impossible). The reason we eat mainly chicken, pork and beef (not even lamb, these days) is not because it tastes fantastic, but because it can be commercially produced in large quantities at low cost.If you've ever eaten it (which from you comments I very much doubt) then it must have been cooked by someone throroughy incompetent: properly prepared, it's fantastic.
Equus said:
If you've ever eaten it (which from you comments I very much doubt) then it must have been cooked by someone throroughy incompetent: properly prepared, it's fantastic.
Of course I've eaten it, otherwise I'd not be in a position to state my opinion.I shall inform my wife that she is throughly incompetent.
Equus said:
snuffy said:
It's crap. That's why they are not popular, just like geese; crap birds.
Hares are not 'popular' because they are impossible to commercially farm (ditto goose: but substitute the word 'expensive' rather than impossible). The reason we eat mainly chicken, pork and beef (not even lamb, these days) is not because it tastes fantastic, but because it can be commercially produced in large quantities at low cost.If you've ever eaten it (which from you comments I very much doubt) then it must have been cooked by someone throroughy incompetent: properly prepared, it's fantastic.
snuffy said:
I shall inform my wife that she is throughly incompetent.
You do that.Tell her she can't cook, either.
It has quite a strong, gamey flavour, so if you're used to the blandness of supermarket chicken it might not suit you, but the usual problem beyond that is that it needs cooking slow and low (hence jugging and stewing being popular), otherwise it will be tough.
Equus said:
snuffy said:
I shall inform my wife that she is throughly incompetent.
You do that.Tell her she can't cook, either.
It has quite a strong, gamey flavour, so if you're used to the blandness of supermarket chicken it might not suit you, but the usual problem beyond that is that it needs cooking slow and low (hence jugging and stewing being popular), otherwise it will be tough.
rallye101 said:
My God yes!!!
Had jugged hare with blackberries in Chamonix 20years ago and remember it to this day....
I can even remember the restaurant, was called le petite chaudron
Are you sure it wasn’t just “Le Chaudron”? My friend owns the restaurant, everything is wonderful there. Had jugged hare with blackberries in Chamonix 20years ago and remember it to this day....
I can even remember the restaurant, was called le petite chaudron
oddman said:
snuffy said:
It's crap. That's why they are not popular, just like geese; crap birds.
Hmmmm...Saddle - cooked in the way I described with a red wine sauce. Looks a bit overdone on the photo but it had a decent rest so isn't bleeding everywhere.
The little cottage pie has some of the stewed leg in it.
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