Shoot-A-Hare Guide Service

Hare with Olives and Pine Nuts (a take on a recipe from a Tuscan restaurant)

 

2.5 lbs Hare - cut into pieces

1/4c Olive oil

2 Onions (finely chopped)

2 cloves garlic (finely chopped)

Carrot (finely chopped)

2 Bay leaves

2 Ribs of celery (finely chopped)

2 Tbs Parsley (flat leaf)

1C chicken or vegetable broth

1/2C Dry white wine

1 small branch rosmary and 1 of sage

3/4C Black Olives (Gaeta if possible) chopped rough

Salt/Pepper

2Tbs Pine Nuts

--------------------

1. Wash the Hare and DRY it then brown in the oil in large heavy pan/pot or skillet. Only LIGHTLY brown it! * 3-5 minutes

2. Add onions, carrot, garlic, celery, bay, parsely, rosemary, and sage. Cook and stir so it doesn't burn and until onions get tender. Season w/salt & pepper..

3. Add wine and cook for a few minutes until most of the wine evaporates then add the broth and turn down to low.

4. Simmer for about half an hour but watch closely and pull when the meat is tender.

5. Pull out hare, remove bay leaf and stem/stick from rosemary and then blend everything in a blender (except the hare!)

5. Add hare back to skillet along with blended stuff then add the olives and pine nuts, stir for 5 minutes until hot keeping hare basted with sauce then serve. A dry White Wine goes good with this!

 

Danceswithsquirrels' Snowshoe Hare with sauce for 2 people

2 Hare

Flour

Salt and Pepper

Pasta for 2 people

Olive or Canola Oli

1/2 C Liquor (Madiera, Marsala, a mix, etc.)

1 Tbs Tarragon AND Basil

1 C Cream

----------------------
1. Take 2 Snowshoe Hare (Fresh or defrosted), and strip meat off. What you want to do is end up with lots of little bite-sized bits... like half the size of Chicken Nuggets. Take your time and get the silverside off and be careful else it will be chewy and not so great.
2. Put the meat in a bowl and toss a couple handfuls of flour on top and mix them up so they are coated with flour.
3. Put a large pot of Water on for Pasta
4. In a medium sized pot, add a few tablespoons of oil. Olive oil is best but whatever you have will work fine. On my gas stove we have numbers 1-9 and I use 4 1/2... Put is half the meat and lightly brown. Remove to a bowl with a papertowel folded up in it to drain oil. Brown other half and drain as well. Leave heat ON.
5. Add 1/2 cup Madiera, Marsala, Marinti 'del Oro, a combination thereof, or something similar. whats important is it is alcohol and sweet without too strong a flavour. I used half/half of Madiera and Marsala because that is what I had left.
6. Toss pasta in boiling water
7. Deglaze bottom of pan (scape the stuff loose) then add about a tablespoon of dried basil and a tablespoon of dried Tarragon (very important step!!!), finish with a little salt and pepper.
8. Get the sauce pretty warm and a bit bubble then add about 3/4-1 cup cream or milk (I used milk) Stir quickly with a whisk or fork and keep it going... try and keep it from separating.
9. Sauce is done, turn it off...
10. Strain Pasta, put in bowls or big bowl, dump sauce on top and enjoy

*note this also works good with Hare that have been in the freezer for a while!