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16 responses to “Barbecuing the Elusive Hare”

  1. Tom Sorenson

    Just when I thought I could close the book on eating a jackrabbit because of diseases – you make it sound so dang good! And look so good. I really need to get off the fence and make up my mind. So I look at the liver and see if it is striated? Can the disease be cooked out – or is an infected animal just not safe to eat?

    Anyways, looks like a real good dinner – but I’m still on the fence.

  2. suburban bushwacker

    Hmmm that looks yummy
    SBW

  3. We Are Never Full

    looks absolutely fabulous. i would LOVE to eat this. it means so much more that you caught/killed it.

  4. Andrea

    My Dad used to bar-b-que rabbit a lot when I was a kid. I liked it. Not the same as a jackrabbit no doubt, but your dish sounds very good. Well done! And I do want to hear about your house wine. :)

  5. elgin

    Can’t kill anything that looks like a rabbit, but willing to eat it!

  6. Jenny

    I don’t think it looks very nice but am wondering how good it tastes…..

  7. TIm

    I made this today. Used a jack rabbit from Santa Clara County, CA. Great recipe. Very tasty. Cooked on stove at lowest setting for 2.5 hours. Meat fell off the bone. I recommend this to anyone. Similar to beef in a crock pot with less fat. Sauce is delicious. I used spicy mustard with a touch of yellow. No rue. Ate with cranberry jelly on the side and mashed potatoes. I might use more jalapenos next time. Not spicy at all but sweet and savory nonetheless. Try this!

  8. Ricardo

    Excellent!
    One question, culinarily speaking, are jackrabbits, specially black tails, equal to european hares or northern hares like the snow hare? I have some recipes for european and snow hares and wonder if I can use the black tail instead and if the dish should taste more or less the same or way different.

  9. Ricardo

    Hank: Thanks a lot for the answer. I think I will check your blog more often. We used to have a cattle ranch here in northern México near the very south of Texas, and you could see them by the dozen literally, but usually let them alone because of the strong flavor and fear of worms. Now I regret all that meat we just let pass by. When we had the courage to eat some, we boiled them, shreded and fried them with some salsa, or cooked them for a long time in barbacoa fashion, in a pit or under an upside down clay pot surrounded with coals. Once I used some in a kabob recipe I use with rabbits and it grilled well and the meat was not though, but had a stronger flavor. Of course the meat was marinated in italian dressing for some 4 hours.
    On a side note, I never saw a young jackrabbit all that years in the ranch, they pretty much looked of the same size, big!

  10. Rachel Davis

    We had this for dinner tonight. It was excellent – will definitely be making it again!

  11. Matt Hawes

    Hank: My wife and I made this recipe this past Sunday after collecting a Jack Rabbit Friday evening here in Kings County. I enjoyed this so much, that I can hardly wait to try some of your other recipes. I am now a believer in eating Jack Rabbits. It was just as you said, and more. Fall off the bone, smoky, tender, yummy goodness.

  12. Nico

    What a wonderful recipe..

    I absolutely love Jackrabbits, they are very tasty and have eaten them since my childhood.

    Currently my residence of 10 years now the Black tailed jacks in this agricultural zone are plump and well fed. They eat a lot of alfalfa here among their general diet.

    I have killed a few jackrabbits in this area with my slingshot and none of the Desert Hares I have harvested have shown any signs of sickness when I inspected their livers. I have taken jacks in August, Jan and April, the Summer jack was young and the meat lighter was very tasty my wife made it like “jack/rabbit and dumplings” the older jack was 10 lbs in Jan it was red meat and we made an excellent pot of chilli.

    All animals have their times of sickness whether cottontails, jacks or squirrels? As you say Hank the sickness if it was there will cook away. I always boil my jackrabbits and cottontails for 2.5 to 3 hours this is the best way to make sure there is nothing there that you don’t want.

    Thanks for the article sorry for the long post.

  13. Leah

    I don’t use wine, even in cooking, but is there a substitute you would recommend for the white wine in the mustard sauce recipe?

    Thank you

  14. Lonny

    I followed the recipe, but cooked up a domestic rabbitt. I cooked up the mustard sauce in a small dutch oven over coals, browned the rabbitt in another dutch oven, set it aside till the mustard sauce was ready. Nesteled the rabbitt in the bed of onions, poured the sauce over the rabbitt, cooked it in my dutch oven over coals for about an hour. It was incredable. Leaving to go camping with Boy Scouts this weekend. Going to try out on the adults with the troop.

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