Slow cooked Hare:
Brine: Dissolve 1/2c salt and 1c vinegar in 1 litre of water. Put cleaned portioned hare (or rabbit) pieces in a container and cover with the brine. Top up with extra water to ensure all the meat is covered in the solution.Leave 10-12hrs in the fridge. Note: If not intending to cook the Hare after 12hrs drain of the brine and keep the hare in the fridge till ready to cook.
Ingredients:
1 Hare skinned, cleaned and portioned
1 large onion diced
2 cloves crushed garlic
3 rashers bacon, diced chunky
3 carrots
2 stalks celery
1/2 c red wine
1 Tbsp Vege stock
Fresh herbs; thyme, oregano, bay leaves, rosemary
Method: Brown onion, garlic and onion in frying pan and put into crockpot.
Add peeled roughly chopped carrots and celery.
Rinse off the marinated pieces of Hare and pat dry with paper towels.
In a hot frying pan brown the meat in small batches and transfer to the crockpot
When almost finished sealing the last batch of meat, pour the wine into the pan to deglaze the pan and reduce the
liquid by half and then put it all into the crockpot.
Sprinkle the vege stock and herbs over the meat and add enough water to just cover the meat.
Cook on high for 3-4hrs or till the meat is falling away from the bone.Slightly thicken the sauce with a paste of
cornflour and water. Serve hot with a side of mash, roasties or new potatoes.
