Planning on cooking those jackrabbits tonight? How about making a hare stew?
Maybe you went out to your deer blind and it was a quiet day. You might have decided to get a couple rabbits on the way home instead. The temperature has dropped outside and now you want to eat something hearty and warm after spending the day out in the woods. You should cook a hare stew.
Hare stew takes a while to make but is rewarding and not too difficult. You can freeze the extra, as well, to keep for a quick meal.
- 4 hare hind legs
- olive oil
- 1 teaspoon saffron
- 2 teaspoons chili powder
- 1 onion, chopped
- 5 cloves garlic, chopped
- 1 cup chopped parsley
- 1/2 cup red wine vinegar
Salt the hare and coat in spices. Set aside for 30 minutes to “marinate.”
Heat some olive oil up in a pot or dutch oven and brown each leg. Remove legs when cooked and add onions and garlic until browned. Onions take a bit longer so you can put them in first. Add half the parsley and the vinegar into the pot. Add a cup of hot water to the pot and add the browned hare legs.
Cover and simmer for 90 minutes. Check to see if the meat is falling off the bone. If ready, remove legs and strip the meat from the bone. Return to the pot with the rest of the parsley and mix well. Salt and pepper to taste.
Serve over polenta or with some fresh bread.
This recipe is based lightly on the hare stew from Hunter, Angler, Gardener, Cook, with my own tips and suggestions.