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How do i cook a hare?

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  • marcgreenwald
    Former Member
    • Jun 2018
    • 1

    How do i cook a hare?

    Hi Folks, I am an amateur"chef," with a PK grill. I received three roughly five pound frozen "oven ready" hares in error when I placed an order with a wonderful company for steaks, chops, and game birds I've dealt with for years. The hares are not even on the website, since I found out with a call to customer service that they are only for restaurants, not individuals! Go figure. I've never eaten hare, and I have no idea what to do them! Can I tap into someone's expertise please? Thanks so much!
    Marc
  • johnsteen
    Charter Member
    • Jan 2015
    • 242

    #2
    Welcome to the pit.
    I am sure there will be some great advice coming. That would be a fun error.

    Comment

    • CaptainMike
      Club Member
      • Nov 2015
      • 2119
      • The Great State of Jefferson
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      #3
      I use bunny in my paella and cook it like chicken.

      Comment

      • jfmorris
        Club Member
        • Nov 2017
        • 2161
        • Huntsville, Alabama
        • Jim Morris

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        #4
        Here's all I know about cooking rabbit...

        https://youtu.be/5bGvv2VUP_8

        I actually found a recipe for this in my mom's late 50's copy of the Better Homes and Garden cookbook. Sadly they no longer include that particular recipe!

        https://en.wikipedia.org/wiki/Hasenpfeffer

        Comment

        • wu7y
          Club Member
          • Oct 2017
          • 77
          • Gillette Wyoming

          #5
          Well, you're off to a good start - first you gotta catch the hare.

          I suspect they are much like wild rabbit which I have never cooked on a grill but I have sautéed a number of them and served them with a mushroom gravy over smashed potatoes. Pretty tasty. They have a fairly delicate flavor so you might want to go a little easy on the seasoning. If there is no one home here on AR with personal experience my suggestion would be a web search of the other cooking sites, especially websites dealing with wild game recipes. To me wild rabbit does not have a strong taste unlike some of the other game meats so a game recipe for commercially raised hare or rabbit could work. Sounds like fun. Good luck.

          Comment


          • Murdy
            Murdy commented
            Editing a comment
            That's pretty much what we used to do with them. Pan fried with some sort of gravy, lightly seasoned. Talking Midwest cottontails here.
        • Oak Smoke
          Club Member
          • Aug 2018
          • 257
          • Comanche, TX

          #6
          In my experience it's much like chicken breast. It's lean and very easy to over cook and dry out. I use them in soups and stews. Years ago it was touted as a very heart healthy meat. I've not grilled one for fear I would just ruin it. I'm sure you can find info on the internet that will help with grilling.

          Comment

          • grantgallagher
            Club Member
            • Feb 2018
            • 751
            • NJ

            #7
            https://www.google.com/amp/amp.timei...s-and-rosemary

            i typically cook rabbit stew this way and its awesome. Serve with a tuscan style saltless bread because you will want to sop up the gravy

            Comment

            • Henrik
              Founding Member - Moderator Emeritus
              • Jul 2014
              • 3732
              • Stockholm, Sweden

              #8
              I just wanted to say that although rabbit and hare can be cooked in a similar fashion, they are vastly different in flavor. Rabbit has a mild/tame flavor, and hare is very game'y, with a distinct hare flavor. It is very lean meat, so go easy. No overcooking for hours. Most of the time we made a hare stew/casserole at home.

              Comment

              • MBMorgan
                Club Member
                • Sep 2015
                • 5684
                • Colorado
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                  > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                #9
                As others have said, just treat it like lean chicken. Like Henrik said, rabbits and hares (even though closely related) really are different animals with very distinct flavor profiles.

                Comment

                • Rsheele
                  Club Member
                  • Mar 2019
                  • 21
                  • Holland, NJ
                  • 15 year old Weber Gas Grille. basic three burner unit
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                  #10
                  i have braised rabbit before and it came out great.

                  I even found a picture of my efforts.
                  Attached Files

                  Comment

                  • ComfortablyNumb
                    Club Member
                    • May 2017
                    • 2771
                    • Northeast Washington
                    • KBQ C-60
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                    #11
                    Consider yourself lucky, there are probably more than a few on this forum that wish they had hair....

                    Comment

                  • RonB
                    Club Member
                    • Apr 2016
                    • 11063
                    • Near Richmond VA
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                      CyberQ

                    #12
                    I wouldn't cook it at all. Most people don't like it when they find hair in their food.

                    And welcome to The Pit.

                    Comment

                    • Mr. Bones
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                      #13
                      I've eaten likely a ton or two of rabbit in my life, but not had hare before...

                      If they cook up similar, despite taste differences, well then...

                      We almost always breaded / pan fried em, et em with taters an gravy, or made em up in stew, similar to squirrel...

                      Comment

                      • RobertC
                        Club Member
                        • Mar 2017
                        • 147

                        #14
                        If they're "oven-ready" hares then they're probably young(er) and farm-raised, so they're probably closer to rabbits than wild hares. To be sure, since you have three, perhaps you can cook one to begin with.

                        The meat is quite lean and the legs can be quite a bit tougher than the saddle/loins, so if they're not very young you will almost surely need to braise the legs. I've treated the legs sort of like boar meat to make a ragu with pappardelle. If the hare is younger, you could use the loins sort of like a lean pork chop. The last time I cooked rabbit was before I had a sous vide circulator but I suspect you could separate the loins, sous vide, then finish with a reverse sear. I think that it's a sturdy tasting meat, so can stand up to flavors like garlic, rosemary, juniper berries, or other strong aromatics, or to curries or even Mexican mole.

                        Comment

                        • FireMan
                          Charter Member
                          • Jul 2015
                          • 6714
                          • Bottom of Winnebago

                          #15
                          Well, how do ya expect to do anything unless ya pernounce the words properly. It’s Wabbit! ya get it, Wabbit!

                          Comment

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