Hare In Beer

Recipe Ingredients

5 lbs	2270g / 80oz	Hare - (to 6 lbs) - cut serving pieces
2 cups	474ml	Light beer
2 cups	125g / 4.4oz	Thin-sliced onions
1 cup	110g / 3.9oz	Grated carrot
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Grated nutmeg
1		Bay leaf - crumbled
1/4 lb	113g / 4oz	Smoked bacon or salt pork - blanched, and cut
		Into strips 1/2" by 1/4"
3 tablespoons	45ml	Butter
		Seasoned flour - as needed
1 lb	454g / 16oz	Small potatoes - peeled, and
		Sliced thin

Recipe Instructions

Make a marinade of the beer, onions, carrot, salt, pepper, nutmeg, and bay leaf. Marinate meat, refrigerated, for 24 hours, turning occasionally. In a heavy skillet, saute the bacon or salt pork in the butter until crisp. Remove, drain, and reserve strips. Drain and dry meat; reserve marinade. Dust meat with seasoned flour and brown in fat remaining in pan. Add unstrained marinade and bring to a boil. Cover and simmer for 1 1/4 hours. Add the potatoes and fried pork strips and simmer, covered, for 30 minutes more. Skim off fat.

This recipe yields 6 to 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.