Comments on: Hare Stew, Hard Times

By: Josh G

Josh G — Mon, 30 Jan 2012 03:16:57 +0000

Hey Hank,

Tried this tonight and it was amazing. I have to say, I was skeptical of your instructions to use only water instead of wine or stock, but the final result was as flavourful as promised.

Used a whole farmed rabbit and the only tweak to the recipe was the inclusion of the zest of 1/2 a lemon to the stewing liquid. Served over Israeli couscous.

Great, simple recipe.

Josh

By: not for vegetarians « Kati's blog

not for vegetarians « Kati's blog — Wed, 18 Jan 2012 08:48:11 +0000

[...] with useful information on game, I might try some of those recipes in the future (such as this hare stew). Like this:LikeBe the first to like this [...]

By: Graham

Graham — Wed, 24 Feb 2010 03:00:17 +0000

Hank,
I just stumbled on your blog. I love everything I’ve read. This entry is an especially good one. I live in Arizona. My friend and I go hunting for various species. Most recently, during Quail and Dove season we found ourselves catching nearly as many rabbits as we did birds. We caught both Cottontails, and Jack Rabbits. One of the big advantages I found is it’s size. You get nearly twice the meat off a Jack rabbit that you do off a Cottontail.

Love what you’ve got here. Added it to Google Reader. Can’t wait to see more.

By: hank

hank — Tue, 23 Feb 2010 04:12:19 +0000

Bpaul: Great to hear! Let me know if you like it, too.

Cork: Yep, jackrabbits are well worth a second chance. Try to shoot a few before the weather gets too hot; they’ll be fatter then.

James: Nice blog! I am definitely bookmarking it. I am actually a little surprised to learn of so many proud jackrabbit eaters — makes me happy, as they are so unloved in the country.

Beth: Befriend a hunter or buy one online from D’Artagnan, although they are pricey.

Soozcat: “Scrummy,” eh? I like it, and may steal that word, which I suspect you invented. as for West Desert jackrabbits, worth a try, no?

Courtney: I am SO happy you tried the Scottish hare! Never had a bad piece of meat from D’Artagnan…

By: Courtney

Courtney — Sun, 21 Feb 2010 02:32:51 +0000

Your post prompted me to order some Scottish hare from D’Artagnan. It came, and it was skinned, but still had all its viscera. Wow. I stewed it, simply, with a bit of brandy and hot mustard. The whole house smelled wonderful — a sour note of gaminess with the same sharp overlay of iron you get from organ meat. We each had a let, and I’ve saved the organs for breakfast tomorrow. What an amazing thing. Thanks, guys!

By: Soozcat

Soozcat — Fri, 19 Feb 2010 08:28:31 +0000

Growing up in Utah around several inveterate hunters, I had the chance to sample plenty of elk roasts, deer jerky and home-cooked venison stew–but I’ve never tasted jackrabbit. Your description and photos make it sound positively scrummy… wondering now whether I should encourage my brother to take a pot shot at a few jacks the next time he’s out in the West Desert.

By: Beth

Beth — Fri, 19 Feb 2010 04:37:34 +0000

I’ve never had hare but would like to try it!

By: James Caldwell

James Caldwell — Fri, 19 Feb 2010 02:44:09 +0000

Wow … great blog. I stumbled across your blog a while ago, lost it and just found it again. I love the Jackrabbit stuff. Check out my own blog with recent posts about hunting and cooking jackrabbits. http://oldgunkie.blogspot.com
I recently made a Jackrabbit terrine based on a recipe from Reynaud’s book. Looks like I need to go kill another couple to try out your great looking recipes.

Best,
Jim

By: Cork Graham

Cork Graham — Thu, 18 Feb 2010 23:27:52 +0000

Wheeew! Hank, I was all bummed, like every year at this time, when my favored, tender, white-meated cottontail rabbit season ends.

…Now, I can get more practice with my .22 pellet gun. Sure beats the last attempt at softening tough jacks with a hassenpfeffer recipe almost 25 years ago!

Cheers,
Cork