No where does it say we can't trade recipes!
Hare is actually best if it's cooked slowly at a low heat. It is a little gamey in taste, and herbs like sage and thyme are great compliments to it's flavor. I wouldn't recommend marinade as you're liable to drown the delicate flavor of the meat with it. If you're truly worried about it being tough, which some of us are, cooking for the first half hour or so in a foil pouch helps.
It is best served with green veggies; nothing too strong in flavor, and a nice herbed bread is always a good choice as a compliment.
Hey, you think I've learned nothing living on this mountain? Squirrel Roadkill Stew anyone?
quote:Originally posted by Rebecca:
We occasionally digress. . . so sue us.
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What lies behind us and what lies before us are small matters compared to what lies within us.
--R.W. Emerson
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