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29 responses to “Classic Civet of Hare”

  1. Chris

    That looks absolutely delicious, and I’ve really been enjoying getting in to the art of making fine sauces lately (I think my favorite so far has been making a classic demi-glace from scratch). Though my most recent favorite was a sauce so bastardized that no classically trained chef would ever consider calling it a proper sauce (beef stock, scotch, Worcestershire sauce, butter, and cream cheese to thicken), but it was damn tasty over medium rare steaks.

  2. Charlotte

    Wear the gloves — my ex got Tularemia this fall and was really sick — 2 rounds of high-grade antibiotics (for a guy who never takes anything, so doesn’t have much antibiotic resistance). Fever, chills, really bad stuff.
    On the other hand, that hare looks glorious. Christmas Eve we had another round of antelope carpaccio, which as always, had city people standing around with dazed looks saying “what IS this?” And then Christmas Day my friend Colin was proudly serving slices of grilled backstrap from the first deer he hunted with his 9-year old daughter. “Izzy’s deer” was delicious and her father was busting at the seams from their fabulous experience together in the woods.

  3. Mike S

    Hank –

    PREAMBLE — I am a bird hunter. I have NEVER EATEN A JACK RABBIT, but I am game to try this recipe, since I have eaten hare in Europe, and enjoyed it.

    THE QUESTION – How to a reduce the whole jack rabbit to portions ready to cook? Basic rabbit butchering is what I have no clue about.

  4. Peter

    Hank, ya got me wanting to eat Thumper again.

    The sauce looks fab and I like gamey meats the affect marinades have.

  5. Sylvie, Rappahannock Cook & Kitchen Gardener

    Je me demandais si vous finiriez par expliquer ce qui fait un civet. Mais bien sur, vous connaissant un peu, de n’avais a m’inquieter de rien.

    Not so easy indeed to even get the head and feet of the animals – let alone its blood! – unless one is slaughtering oneself, or hunting! I made a goose civet for Thanksgiving… gone fast.

    My mother makes an octapus “civet”, no blood there, but she uses the ink. Does that count? That’s what she calls it, and it is sumptuous.


  6. Heather

    That looks gorgeous, but I must admit at first I thought you were talking about the small African predatory mammal. Biologists.

  7. Val

    Hank — Another excellent post. I have an active, 4 year old Border Collie-Lab mix (with a smidgen of Chow) who loves chasing jackrabbits almost more than the daily dinner bell. I’d love to read a post on a hare hunt. Do you have one or can you post a link to an article? Happy New Year and keep up the good work!

  8. Chris

    Honestly it was a good sauce, the cream cheese helped thicken it up some and also gave it a nice tanginess similar to a good beef stroganoff.

  9. maryann

    Yes. Yes I am scared. But you make everything and anything look delicious, so I would try it. I wouldn’t cook it myself, of course 😉

  10. maryann

    oh yeah..and happy new year, Hank!

  11. Shawn K. Wayment, DVM


    I’ll take you grouse hunting in Colorado in exchange for you cooking a great meal…man that looks great! Loving your blog!

    Happy New Year!


  12. Ken Albala

    Signor, That looks just gorgeous. I have a few nice 17th c. recipes for “smeared” rabbit. But I’ve never tasted a hare. I’ll have to order one. Didn’t know D’Art had them. Thanks!

    Also, if you are ever hare hunting in Ireland, there’s a disease related to our Californian one. It’s called Tura-lura-lemia.

  13. adele

    Strawberry Quik? *snicker*

    I’ve read about classic blood-and-liver thickened sauces, but I keep telling myself I’m not crazy enough to make the rounds of Boston trying to find a butcher that might carry blood. Now I’m having second thoughts…

  14. Heather

    @Adele – You can find pig’s blood in good Chinese markets.

  15. Xesla Research Organisation » Blog Archive » Jugged Rabbit for Easter

    […] the more important of the two. I did a quick search on his website and sure enough he had a recipe for it. I decided to use Hank’s recipe rather than Fergus’ since I had recently eaten […]

  16. Buying Meat in France – Le Lapin | Brunette à Bicyclette

    […] There’s a great collection of rabbit, hare and squirrel recipes at Hunter Angler Gardener Cook.  Check out his fantastic post on civet. […]

  17. Brian Joubert

    Right, big game and bird seasons are done…I am now inspired to put in some serious lagomorphing time! We have Whitetailed Jacks and Snowshoes here in central Alberta. I have been warned off eating Jacks (probably by those who dont know better?) but have have eaten snowshoes and they were good

    This recipe sounds like a lot of fun to try!

  18. Hare, Hare, Hare! And pie. « elvisbreakfast

    […] which I will definitely look to in future if I find myself endowed with a hare or rabbit again. The recipe itself is seriously involved, but well worth the effort and packed full of flavour. Like last time, […]

  19. Iman Rasco

    My brother shot a jackrabbit 2 days ago. I followed your advice on another recipe and marinated it overnight in buttermilk, then I followed through with this recipe. I have to admit that I didn’t follow it exactly since I was forced to omit the bacon/pancetta due to my guests not eating pork, but I kept the alcohol.

    So, with that small change, the dish is in the oven now. I tasted it, it tastes so wonderful. I still have to add the liver/cream mixture to thicken it up after I puree it and add the chanterelles and sliced onions. I’ll write a comment after I finish all of that, but I couldn’t contain my excitement…I was finally able to cook one of your gaming recipes. I read your blog thoroughly, but I’m not a hunter or a forager, unfortunately. I’m just thrilled my brothers are, and that they dropped off a hare for me.

  20. Iman Rasco

    Hi Hank,

    So, my civet of hare is complete, although I missed one major ingredient, the bacon or pancetta, I still think the dish was just as kingly as you described. Next time I’ll stick to the original and compare. Now, would you have had any other recommendations for substituting the pork? I was thinking of duck pancetta or proscuitto?

    I served this with asparagus and baby carrots that I blanched and then coated with a butter herb dressing. And chipotle mashed potatoes. It was a very hearty meal, especially with the crusty bread you recommended.

    It was really a magnificent dish. Thank you, a hundred times over.

  21. Eva Rees

    Tried this last night — wonderful! Rich and hearty, luscious. Used dried porcini (all I had) but stuck with your recipe otherwise. It was my first rabbit experience, and this really made it a memorable one!

  22. Max

    I ordered a hare off the internet for £17 and decided to try your recipe. It was absolutely delicious and my family loved it! By the end of the cooking time the meat literally fell off the bone when I tried to take it out of the saucepan. It was the first time I have had hare but I shall certainly be having it again.

    Unfortunately I improvised the butchery before I found your guide, but my method was pretty much the same. I was also lucky in that the liver was still attached, so I could use it for the thickening. I was wondering: is there anythinbg one can do with a hare’s kidneys? I took them out but wasn’t sure how to wash and prepare them so I ended up throwing them away, which seemed rather a shame.

    I found your website looking for a hare recipe, but since then I have had a chance to look through it and found so many recipes I want to try! Unfortunately bear is simply unavailable in Britain, but I can easily obtain the other meats. I am considering cooking the venison steak Diane for my fifteenth birthday in a few weeks.

    Thank you again for the fantastic recipe.

  23. A Hare Raising Dinner | Colonel Mustard in the Kitchen

    […] a slow cooked casserole in a rich sauce of port or red wine and the animal’s blood, has been made since the Middle Ages (originally it would have been cooked in a tightly sealed earthenware jug in a bath of water, hence […]

  24. Tom Coomber

    Hi Hank. i write from rural Berkshire in England.
    I have just bought a hare from the Wellington Estate.
    Searching the internet for a good jugged hare recipe, I found yours and we tried it out yesterday (well for the last three days of toil and tears)
    The end result was amazing and we were all really impressed.
    I just wanted to write to thank you for exporting this back to us in the UK. I’ll keep looking out for recipes on your site and will keep you posted on eating on the wild side in England

  25. Mark


    Like so many on your site, this looks like a great recipe and I plan on trying it for my family over the holidays. If using venison, what cut would you recommend? I am thinking maybe a “football roast” from the hind quarter? Any other changes that need to be made to the recipe if using venison instead of hare? Appreciate any input or tips.


  26. Finlay Beaton

    1 freshly shot Hare hanging in the pantry, waiting for it to hang for a few days then I will be giving this one a go…

  27. Jim Rivis

    I don’t know where I picked up the following concept. It may be from my 1940’s North Yorkshire Moors childhood experiences, ‘ferreting’ at midnight with my foster grandfather. I seem to recall that a jugged hare started off by gutting the animal, wrapping the carcase in a clean sack, burying it 24″ deep in soil and compacting the soil sufficiently to discourage any oxygen reaching the meat. This would then remain underground for a week or more. The hare meat would become much more tender and begin to separate from the bone resulting in a far more tender end dish !

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