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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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How do i cook a hare?

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  • Top | #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!

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


    • Top | #3
      I use bunny in my paella and cook it like chicken.


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


        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!



        • Top | #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.


          • 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.

        • Top | #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.


          • Top | #7

            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


            • Top | #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.


              • Top | #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.


                • Top | #10
                  i have braised rabbit before and it came out great.

                  I even found a picture of my efforts.
                  Attached Files


                  • Top | #11
                    Consider yourself lucky, there are probably more than a few on this forum that wish they had hair....


                  • Top | #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.


                    • Top | #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...


                      • Top | #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.


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