Hare

Hare Enlarge

Game always has a richer taste in autumn, because this is the time that the animals in the wild are fattening themselves up for the lean winter months. In contrast with the rabbit, the hare does not live in a burrow but stays out in the open field. Hare has an intense flavour. There are various types of hares: Polder hares which are big and heavy and the heath hares which are smaller and have a milder flavour. Most of the hare that you find in the wholesalers come from Eastern Europe which has expansive hunting grounds. 

Basic techniques: Frying, roasting, stewing, cooking in a vacuum sealer bag, larding. 

Flavour combinations: Sweet pepper, ras el hanout, glühwein (mulled wine), salted lemon, onion, bay leaf, pork belly, green cabbage, beetroot, grapes, chestnuts, smoked bacon, star anise, red chilli pepper, Trappist beer.

Moroccan braised hare

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Moroccan braised hare

Flemish hare

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Flemish hare

Hare Wellington

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Hare Wellington

Hare blood butter

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Hare blood butter

Sous vide hare fillet

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Sous vide hare fillet