Thread: What little pesties did you bowl over today?

Originally Posted by dannyb

Good night on the Hares bout an hour with my son on the spotlight, 8 in total (1 already processed in the bag) taken with the 22 average range 50 yards or less all but 1 head shot.
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Might have to hit @Dundee up for some hare recipes got a freezer full of back legs and a bag of back steaks to eat now

BBQ hare meat is awesome!! No recipe needed

Originally Posted by Dundee

BBQ hare meat is awesome!! No recipe needed

Legs too @Dundee or just back steaks ? Was it you that suggested cook and coat ? Also I butchered mine and froze immediately should I defrost them a day or two before I use them and let them age in the fridge ?

Did another mission to the farm. Dropped another 772 bunnies and a few velocirabbits as well.
Managed to smack over my first black bunny. Would've taken it to the taxidermist if the other wasn't missing. 223 55gr SP made it go pop

Originally Posted by dannyb

Legs too @Dundee or just back steaks ? Was it you that suggested cook and coat ? Also I butchered mine and froze immediately should I defrost them a day or two before I use them and let them age in the fridge ?

The ultimate ultimate hare recipe:

Separate back legs. Remove the floating ribs so that you have a long section of back - the loin and saddle.
Place into a good sized stainless pot with:
1 bottle cheap Ausi Red.
1 grated carrot
6 crushed Juniper berries.
2 Bay leaves - fresh if you have them
1/2 tsp sugar
1 chopped celery stalk
1/2 onion diced

Leave in pot with lid on in fridge turning the meat over when you are at the fridge so that all meat is exposed to marinade for 3 or 4 days
Place a good sized stainless or cast pan on the heat.
With tongs or by hand place meat into hot pan with oil. Glaze/seal the meat. This is an important step as it stops the joints loosing moisture.
Strain the marinade into the frying pan and discard strainings.
Place the joints back into the pot
De glaze the pan with the marinade.
Poor the marinade out of the pan back into the pot and gently simmer the joints until tender.
Again lift the joints out of the cooked marinade into the pan.

Increase the heat in the pot to a gentle boil and reduce the marinade to a thick Jus (sauce)
When ready to serve reglaze the meat in the pan with a little olive oil. Serve with the Jus and roast vegetables and greens.
Not complicated, requires only a pot and a frypan and would win Master Chef !!

Hare today...

I used the "gutless" method to prepare the animal taking backstraps and back legs. So much nicer than dealing with guts! All good practice for the rare occasion I get to shoot something bigger.

Gutless method is great for hares and bunnies, best done immediately if possible as I find the skin is easier to pull off the fresher it is, surprising amount of meat on a hares back steaks and back legs

https://honest-food.net/hare-stew-hard-times/

Originally Posted by dannyb

Legs too @Dundee or just back steaks ? Was it you that suggested cook and coat ? Also I butchered mine and froze immediately should I defrost them a day or two before I use them and let them age in the fridge ?

I hang mine on the line overnight deal with them in the morning. Refridgerate for a day then freeze. Back legs and steaks.Get them out of freezer the morning before.Very tender.

Guts in or guts out for hanging?

Originally Posted by MightyBoosh

Guts in or guts out for hanging?

I would imagine just remove back legs and steaks and hang them, if hanging whole animal would suggest guts out.
I can't do that here too hot and too many flys.
I'll just let em mature in the fridge for a day then freeze em, as Dundee has suggested

Mine stay in the fridge for 24 hours. I've always thought that hanging at (cool) ambient temperature adds to the game flavour, more so if you leave the guts in. We don't need any more gamey flavour in our meat, so I'm happy with the fridge!

Some of the old stories talk about hanging game until the maggots are dropping out

Awesome still afternoon in Rabbitsville yesterday , 2 hour walk with 55 bunnies shot and one dirty big fat Hedgehog.

Originally Posted by MightyBoosh

Mine stay in the fridge for 24 hours. I've always thought that hanging at (cool) ambient temperature adds to the game flavour, more so if you leave the guts in. We don't need any more gamey flavour in our meat, so I'm happy with the fridge!

Some of the old stories talk about hanging game until the maggots are dropping out

Thats what I was always told. Hares hung with guts and collect blood for the Jugged Hare sauce. Rabbits, just soak in salt water.
Game birds like partridge, Pheasant, duck and quail, Hang by the neck, guts out, with some of the old boys leaving pheasants till the body dropped off the head.

Deer, as long as its cool, hang for up to 10 days once skinned.

Ive eaten 4 week hung horsemeat and its amazing

first shot of the evening . . .



first outing using a muzzlebreak instead of the DPT suppressor . .. interesting

Originally Posted by rossi.45

first shot of the evening . . .

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first outing using a muzzlebreak instead of the DPT suppressor . .. interesting

WHAT!!!

At lest the farmer won't have to shear those sheep out front, the wool will be blown off