[Oliveview]

I was given a hare, freshly shot, this morning, I have kkinned and gutted it (first go, did ok! )  I have now got the meat (legs, breast and any other bits I thought looked ok) in a casserole dish in the fridge to ´do something´ with.
I thought to pour over a red wine, a rioja, cos that is all we have!  Add carrots, onions, bayleaf and thyme and then marinade overnight and cook in the pressure cooker tomorrow. 
Will that be ok?

Pamela

[joyfull]

I used mum of stigs idea on here when I cooked hare and served it with pasta - Jim loved it and was just about to have seconds when I said "I thought you didn't like hare" he replied  "Oh was that hare then - don't fancy another helping now"  Strange man 

[Kleftiwallah]

NO !  hold the wine for drinking, 

Rough cider, (Thatcher's Wacky is ideal)  as dry as you can get it is the only liquid to use with hare and add as many carrots as will fill the pot.

Brown the meat first add onion, celery and carrots, a few herbs but don't go mad, the cider and pop the casserole in the oven for as long as you have.  Pressure cooking is too fast.

A couple of hours or more and the meat will fall off the bone.   Or you could pop it under a crust and have hare pie! ! !

Cheers,    Tony.

[Oliveview]

Will have a look for dry cider tomorrow, ta!

Pamela