Just a wabbit...
- Thread starter Britsmoothy
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This is a hare I took last year.
Wow, those obviously dwarf all our American species.
Do they require tenderizing via parboiling, pressure cooking, etc? Also is it a mild, or gamier fare?
Do they require tenderizing via parboiling, pressure cooking, etc? Also is it a mild, or gamier fare?
I haven't tried the traditional hasenpfeffer or jugged hare. Down South here we fry everything LOL.
Stewing jugged hare in it's blood sorta turns me off, I dunno... I'll try anything once. Maybe.
Stewing jugged hare in it's blood sorta turns me off, I dunno... I'll try anything once. Maybe.
I also chop, fry and then stew rabbits and hare. Simple is best.
Not to gamey at all.
The secret with rabbits is removing the scent glands in the hams either side of the tail bone.
These are pictures of hares I took many years ago now.
The largest wild rabbit I ever saw was a Canecutter, Sylvilagus aquaticus [LINK], that my uncle shot. In reality it was probably less than 6 pounds, but we marveled at it's size, being used to seeing mostly Cottontails. In my travels since then I have seen very tall and leggy Jackrabbits from a distance in the Western states, but they seem wiry and thin, so I doubt they weigh more - others chime in it I'm wrong here. Like I said earlier, those big 10-12 pound Brown Hares just DWARF any rabbit we see on our side of the pond. Would be fun to stalk them and turn them into table fare.
