Thread: Weird hare behaviour

Originally Posted by Finnwolf

Exactly!

I stock up the freezer with hare carcass’s during the warmer months, done in a crock pot and dished with veggies and spuds ( yes veggies!) as cooked by Mrs Finnwolf they are great eating.

Love spotting and stalking hares in rough ground and tussock land.

I recover every one I shoot and haven’t ever shot and lost one.

Any tips on bleeding them out? My kids find the hare a bit blood tasting. Last one I got I think I cooked it too soon as well, shot in the morning and in the slow cooker by noon.

Originally Posted by vulcannz

Any tips on bleeding them out? My kids find the hare a bit blood tasting. Last one I got I think I cooked it too soon as well, shot in the morning and in the slow cooker by noon.

I just gut them and cut their head off straight away then cut them up when home.

Sometimes the Mrs soaks the pieces in a brine overnight before cooking them, that’s about all I can tell you.

Cheers, I think it's the brine soaking step I missed since I last had hare.

Originally Posted by vulcannz

Any tips on bleeding them out? My kids find the hare a bit blood tasting. Last one I got I think I cooked it too soon as well, shot in the morning and in the slow cooker by noon.

If planning to eat ( as opposed to dog tucker) bleed in the field when shot just like any game animal. I skin & gut them and hang in a tree in the garden overnight if it is dry and cold outside, otherwise hang in the wood shed. They need to hang and drain and dry out. Make sure they are clean and dont need washed. Hang by a front leg. In the morning cut off the legs, bone the ribs as far as where the front legs were then cut the rib bones off the back bone with kitchen scissors. Cut the back into two pieces. Age in the fridge in a glass or stainless bowl four days.