juckler123 707 Posted May 19, 2006 Report Share Posted May 19, 2006 Heres one for folks that dont care for the hares srength its good for venison and lamb too 3 medium onions diced small 1 cup of vegetable oil two heaped teaspoons of thyme a piece of ginger about 1 inch square grated fine 4 cloves of garlic 4 or 5 birds eye chillis 1 heaped teaspoon each of cayene pepper cumin mixed spice turmeric paprika half a teaspoon powdered cloves salt and black pepper place all of above in a large saucepan and cook gently till all the onions etc have gone into a paste then place in jointed hare[no chest] cook with a lid on till meat falls off bone eat with chappatis Quote Link to post Share on other sites
Guest chilli Posted May 19, 2006 Report Share Posted May 19, 2006 That sounds nice , will give that a try !! Quote Link to post Share on other sites
MIKE 18 Posted May 20, 2006 Author Report Share Posted May 20, 2006 Aye I'll give that a go when he accidentally catches the next one Quote Link to post Share on other sites
juckler123 707 Posted May 23, 2006 Report Share Posted May 23, 2006 Heres one for folks that dont care for the hares srength its good for venison and lamb too3 medium onions diced small 1 cup of vegetable oil two heaped teaspoons of thyme a piece of ginger about 1 inch square grated fine 4 cloves of garlic 4 or 5 birds eye chillis 1 heaped teaspoon each of cayene pepper cumin mixed spice turmeric paprika half a teaspoon powdered cloves salt and black pepper place all of above in a large saucepan and cook gently till all the onions etc have gone into a paste then place in jointed hare[no chest] cook with a lid on till meat falls off bone eat with chappatis When the onions etc are cooked down add a tin of tomatoes[optional] Quote Link to post Share on other sites
elvis852 0 Posted September 21, 2008 Report Share Posted September 21, 2008 Boil to clean in salt water for 10 min 1. Stuff the hare, if liked, then truss and place in a roasting tin. 2. Cover with fatty bacon and brush with oil. 3. Put plenty of dripping into the tin and roast in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 to 2 hours, depending on size, until tender. 4. Baste frequently with the fat in the tin, and lay a piece of oiled foil loosely over the hare after 30 minutes' cooking. 5. Serve with a thick gravy, with a flavouring of port or sherry, if liked, and redcurrant or japonica jelly. Quote Link to post Share on other sites
masmiffy 82 Posted October 7, 2008 Report Share Posted October 7, 2008 You could always 'adapt' the chub recipie. Skin and clean the hare, sandwich between 2 pieces of ply and roast in a moderate oven. After 1hr remove from oven open ply sandwich and chuck the hare in the bin! Eat the plywood Quote Link to post Share on other sites
cjw 1 Posted October 7, 2008 Report Share Posted October 7, 2008 You could always 'adapt' the chub recipie. Skin and clean the hare, sandwich between 2 pieces of ply and roast in a moderate oven. After 1hr remove from oven open ply sandwich and chuck the hare in the bin! Eat the plywood Quote Link to post Share on other sites
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