[joyfull]

I have just been given a few hares and rabbits by a local farmer so could do with some recipes, Any ideas? Thanks.

[arugula]

Well jugged hare is one of the classics, but if you don't fancy it an ordinary casserole minus the blood might suit better.

[joyfull]

well 3 hares and 3 rabbits are now paunched, skinned and in the freezer. So I think casserole will be the way to go Argyllie thanks - or wait until I get some pigeon, pheasants and partridges to make game pie or terrine. Luckily (for us anyway) the farm is over run and farmers have a legal duty to control the rabbits etc so more will be on their way to us 

[arugula]

Good for you. Its all good, tasty, free food after all!

[asd1]

Jamie Oliver has some good recipes with rabbit I'm sure would work just the same with hare. I THINK it's called essex fried rabbit not 100% sure but I know it tastes good

[Ralphy]

I used to do a nice casserole of rabbit and hare with dark chocolate and nuts using a stock made from the roasted bones, peanut butter, toasted almonds, chopped hazelnuts and seseme seeds,(practically and nuts will work, i steer clear of wallnuts cos i find them a bit too bitter though) just brown the chunks of meat, tip on the stock and very slowly cook til tender with bayleaf. Add the nuts at any stage but put the chocolate and peanut butter in last so you can adjust the thickness of the sauce, i also reckon an overly thick sauce when cooking draws too much moisture from the meat.

you can also confit the legs like duck, lightly season them with salt pepper and thyme and leave overnight in the fridge, in the morning brush the seasoning off, gently brown the legs all over in a heavy pan, transfer into a deep tray or casserole dish, cover with duck fat and slow cook in the oven for ages.

hope thats some help 

[joyfull]

oooh thank you Ralphy, I will try those very soon 

[8doubles]

Have you eaten hare before ? If not best try a simple recipe first as hare can be very strong.
I have tried it several times but only enjoyed it once and that was a well grown leveret.
If it is not to your taste the game pies will be better without it.

[joyfull]

had it many many years ago courtesy of my game keeper uncle (along with phesant, partridge, venison etc) but OH has never eaten it