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The hare may drip blood from the nose this can be collected by tying a jam jar around the head to hang under the nose. Juckler123 519 Posted October 5 2007.
Fresh hare is tough the longer it is left the tenderer and tastier it will become.
How long to hang a hare. I hang pheasant and hare only a short while beef is best 56 weeks. Maybe clean it now and marinade it in wine n herbs n spices until sunday. Hares do pong a bit anyway should be ok if in dought cut into cubes and boil it for 30 mins dump water and stew extra safe but unless your garage is very hot all should be fine.
The hare may drip blood from the nose this can be collected by tying a jam jar around the head to hang under the nose. According to how gamey you like the meat to taste and the local temperature ideally 40 50F hang the carcase for a week to two weeks. After five days sniff it regularly to judge how ripe it is.
Fresh hare is tough the longer it is left the tenderer and tastier it will become. Hare on the other hand is always wild. Most commonly it is the brown hare that we occasionally see in good butchers but in Scotland you will often find the blue or mountain hare.
Traditionally hare should be hung undrawn. Guts still inside for seven to ten days to enhance its flavour and to tenderize the meat. However speaking to several chefs it appears this can make the meat.
If it isnt too badly shot give it from 3 days to a week hanging by the back legs ungutted with a plastic cup around its face to catch the blood. Then skin first and retain the blood from inside along with the liver heart and kidneys and make a soup with the. If you prefer a stronger flavour you can go to four or six days but beware.
If you have missed a bit of damage in your assessment and you leave the birds to hang for a full six days you are likely to be in trouble. It is better by far to hang for just a day or two and then pluck. If you want.
The Mother Hare usually feeds them morning andor evening and will call to them when she arrives. By their nature and their feeding pattern hares and leverets are more active between early evening to dawn. In the wild hares will remain still if they feel under threat and only bolt if that threat gets too close.
This instinct is present even at such a young age so. The process takes at a minimum eleven days. The longer the meat is hung the better the flavor will be but also the higher the chance that the meat will spoil.
Most companies limit hanging to 2030 days. Up to 1015 of the water content may evaporate. As the meat ages its color goes from red to purple and the texture becomes firmer.
Or hang it up for god knows how long then curry the hell out of it so ye dont have to taste rotten flesh Must say I envy ye. Havent had a nice bit of hare in ages. Plenty around here but we dont touch them.
Link to post Share on other sites. Juckler123 519 Posted October 5 2007. A unique feature of hares is that they throw their offspring to the mercy of fate in a few hours after childbirth.
Newborn lynx once fed by the mother remain under the bush but they do not face death from hunger. The fact is that the hareboys bring offspring simultaneously and any female after stumbling on a hungry hare feeds them with milk. This communism contributes to the survival of the offspring.
How long to hang it depends on a lot of things how gamey you like it what the weather is like how the hare was shot or caught etc. I like mine fairly gamey but not overwhelmingly so I think you lose a little of the distinctive hare flavour if it gets too gamey. If its been shot then inspect the wounds.
It could be fairly badly damaged in the hind quarters and then youre probably. Bring to the boil. Add the garlic onions seasoning bacon and hare.
Put a piece of paper under the lid and cook at 170C325Fgas mark 3 for 15hrs. Remove the bacon and hare pieces and place into the casserole. Strain the sauce over the meat and add the mushrooms you can add the blood of the hare at this stage if desired.
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To avoid this cancel and sign in to. Game to Eat recommends hanging birds for 5-7 days at a temperature of 5C though this should be shortened if the temperature is warmer. Meanwhile food safety experts say that pheasant should be hung for no longer than a week.
Ideally for three days at 4C. Dont be afraid to experiment slightly and hang birds for different lengths of time to find the optimum development time for your taste. How To Prepare And Cook A HARE.
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