Today I am breaking out the second of the meats that I received in a my beautiful box of frozen game meats. Since I am still chickening out of cooking the woodcock that still has its head attached (which I will hopefully build up enough confidence to cook soon) today I am tackling a haunch of hare.
As part of the second food list (that I later stopped following) I have already tried eating rabbit. Considering how similar these animals look on the outside I expected the same to be said of the inside. As you can tell from the picture, I was very wrong. Where rabbit meat is white meat, hare is very much dark meat.
Since I didn’t want to learn how to jug hare, I instead opted to make this recipe from Wild Meat for a hare and goat cheese salad. The recipe called for a boneless cut of hare… which made more sense as it is fairly difficult to carve hare meat off of the haunch. Still, it was worth it for the ability to taste hare in the various stages of doneness.
On its own, the hare is incredibly lean and tastes like a lighter version of venison or an unholy fusion of a venison steak and a pork chop. Either way, I liked this a lot. What was even better was how this hare paired extraordinarily well with goat’s cheese and balsamic vinegar (and port, as my husband was able to find out for me).
I need to try hare again in a few more iterations (which will take a while as hare hunting season is over) because this may end up becoming one of the best new animals that I have eaten for the sake of this list alongside the black scabbardfish and guinea fowl.