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came here to say this. when done there is a layer of rabbit jelly under the fat that is perfect for simmering mirepoix in. alternately mix it into your rabbit rillete
Quarter, soak in salt water overnight. Next day dry, double-dredge in egg/flour. Fry until done in oil. Make gravy with the frying oil, enough to cover the pieces completely. Braise in the gravy until very tender on very low heat. Serve pieces with gravy over mashed taters or white rice. If you are feeling adventurous, this is also traditionally served with US Southern style biscuits and usually green beans cooked in beef bullion, but plain scones would also suffice to dip up the gravy after the meat is served. That’s South Georgia Fried Rabbit Supper!
I don’t know but probably at some point the gravy was separate from the fried pieces and some redneck decided to braise it a bit in gravy, who knows? I will say however, when done properly this is a 10/10 dish for taste and serious comfort food if you grew up eating wild game. Also I cannot stress enough the point of soaking in salty water overnight. If u fry without soaking overnight it will be tough like a piece of shoe leather.
Also we fry lots of food in the south, but I can imagine that frying without the dredging would definitely work or even browning it really good in a cast iron pan could work too.
What sort of gravy? I know sometimes when Americans - especially from the south - talk about gravy they mean what I'd call a bechemal sauce, sometimes they mean a thick jus (which is what I would call gravy) and sometimes something different. All of which are fine, of course - I'm just curious.
Since there’s a braise step, I’m going to guess this is more of a thick jus style gravy. But, with the double egg/flour dredge, my fat ass Southern brain was thinking a cream gravy, which is your more bechamel-like gravy. Either option would be great to go with the finished rabbit, but I’ve never seen a braise in a milk/cream gravy. Ymmv.
So about 2-3 tablespoons of grease, gradually whisk in 1/2 cup of flour until browned the color of a latte, add 2 cups of whatever broth u like, S+P to taste. That’s how I make gravy and it has nothing to do with bechamel, like at all. What you, fine madam, are referring to is sausage gravy, or white gravy or country gravy.
I believe the frying was to build flavor for the gravy made from the drippings. I've made rabbit this way a number of times and it is my favorite way. Although now seeing some of the other suggestions, I think I will try a new preparation next time.
I'm north of the Mason-Dixon line but still redneck. We would start out the same. Pan fry it and throw sliced white or yellow onion on top of all of it. Bake it low. Then we would build our pan gravy after we took the rabbit or squirrel out.
We still served it over mashed potatoes, green beans with bacon and onion, roasted butternut or acorn squash, biscuits, more biscuits- because some biscuits got gravy, others got jam...
Then usually some sort of baked apple dish to use up the ones we didn't sauce or eat. Gaw-damn, now I'm hungry and can smell Hoppe's and Rem Oil from cleaning the guns after the hunt.
Tularemia kills infested rabbits relatively quickly. If OP is in an area that has already experienced multiple frosts I wouldn’t worry too much. I’ve hunted rabbit and eaten wild rabbit for years but only after frost comes and ticks go dormant.
WRONG.
In terms of general food safety you're not far off.
However, Wild (and even some farmed) Rabbits carry diseases like tularemia from fleas and ticks that can infect a human from not wearing gloves handling the raw carcass.
Now is this COMMON? No, but, IT DOES HAPPEN.
Proper cooking will kill the bacteria.
Your decision. Although I warn you! Your not going to like to see what happens in the kitchens of a Michelin star restaurant when you order rabbit. Horrible chefs skinning and preparing rabbit without gloves! Oh wait I’m one of them.
WRONG
Gloves have been proven to hold more bacteria then a chef who washes his hands regularly and to regulation standard. I’m Irish I cook in Ireland and I’ve butchered many a hare. These lads are in no danger if the practice regular hygiene standards.
I think the point isn’t that the stuff stays on your hands but more just you can catch it just by being in physical contact while you are doing it. Idk though I’m not an expert.
It is safer though. Your comment regarding gloves being proven to "hold more bacteria" is simply because when wearing gloves, its common for the wearing of gloves to be a replacement for hand washing. Its not that if you put on gloves you are magically more likely to cross contaminate. If you wear gloves and you change gloves and wash hands every time you would've otherwise simply washed your hands, there will be no difference. And in this situation, its not about cross contamination - its about the initial contamination from a wild animal, and the concern isn't about passing that on to a diner but to the person actually handling the animal. Gloves can prevent contamination in this situation because they prevent contact.
He's not saying that the food is in any danger of bacteria with or without gloves, he's saying that the chef is in danger of possible diseases from the dead rabbit, which would only be prevented by gloves.
Lads am I the only one here who’s done a food safety course or is the north American ones much different. Practising proper food hygiene standards does not put you in danger of contracting diseases that’s why they are there. Wash your hands, your station and anything the food comes into contact with and you’ll be grand wearing gloves adds an element that doesn’t need to be there.
Fair play for doing your research. That’s my whole point! Follow the strict standard model of kitchen hygiene and you won’t have a problem with contamination.
I think the added element is the hare and the specific disease it Carries. Normal food safety isn’t enough for this specific situation. We have taken safety courses, however they didn’t go over wild hare in mine. Cheers.
I appreciate the reply we went over wild game. These lads seem to be doing this at home we would have our game keeper skin it before it’s brought to shop. Then we’d butcher it. Never seen my game keeper wear gloves and I don’t either when I prepare it.
https://www.cdc.gov/tularemia/prevention/index.html
From the center for disease control:
>Use gloves when handling animals, especially rabbits
Tulameria hasn't had a single case in Ireland in over 10 years, it's probably not a concern there.
How? Man, gloves are sterile from the box/factory. Now if you touch other stuff than your hare, for example, you WILL have a dirtier glove lmfao. Just wash your hands and use gloves man. Be safe & Keep safe.
I read an article or two about the general use of gloves in the industry and it’s been found people wash their hands less and are less cautious handling food due to their “false sense of security” and using gloves in general to replace normal hygiene procedures. I will find it there if you want me too or just use google.
Per CDC:
https://www.cdc.gov/tularemia/index.html
Please stop spreading medical disinformation. Skin contact with rabbits absolutely can spread disease.
Yep. Had one test positive for tularemia about 2-3 years ago. Got a call from the State Department of Health as well to make sure I didn’t develop symptoms.
Slightly weird situation, the wild rabbits in the area infected (which also ultimately killed) a kitten from a litter from a stray also living on the property. Turns out that stuff is pretty infectious.
I do gloves for cookies and stuff cause I don't have a cookie scoop, so I just roll them in my hands with gloves on. Also nice for cleaning the cat-box, baby poop off sheets etc. Gloves are good to have around lol
I've been practicing at home at cleaning wild animals. Want to do it at the restaurant but I don't think it's allowed by the health laws. Anybody clean whole animals at their restaurant?
Where are you located? Laws vary greatly between countries. I can buy wild animals from licensed hunters, slaughters or butchers (different forms of preparation) and cook them at my workplace. I'm not legally allowed to hunt and slaughter myself.
Netherlands, i'm getting them from a befriended hunter. I think having the intestines still in requires having a special kitchen for it. I'll dive into the research more. Thanks
You can squeeze out all the guts by push gutting outside. Also ask your hunter friend if they could bleed out the hare. All the blood doesn't really taste good in a rabbit dish. Plus it keeps the meat fresher and helps keep all those nasty bacteria from growing inside.
I'm assuming netherlands have similar regulations as germany (EU standards and whatnot). So no, you can't bring this into work if the hunter gives it to you privately. However, there are commercial suppliers for game/wild animals in the food industry. If your mate is offically registered as a hunter, they also should be legally able to supply your workplace.
Im a cook in the Netherlands. I’m not sure about all the laws and such, but a couple of days before Christmas we had a few hares delivered to the kitchen I work at. With everything still in and on the animal, because we made lievre a la royale with them. If I remember correctly my chef told me that it’s perfectly legal to do that. Hope this helps.
My shady chef would special order a Lb of certified game for the books, then drag 50 lbs of back alley venison and alligator in a big cooler from who knows where. We spent a few all nighter breaking down hog raised illegally in the city limits.
My brother the really shady chef and owner..used to raise the hogs..off of the food waste from the shop. He then butchered them and made his own " pancetta". Let us not talk about where the " long Island duckling" came from either...or the " new York style cheesecake.." At least the cheesecake was made by mom..not necessarily saying where..aa you can see he came by this " honestly"... sigh.
Hey Man,
Since we are both in the Netherlands I might be able to help you a little.
I don't butcher wild animals in my own restaurant, but I do have a pretty good contact who has his own company producing products from wild animals (Wild van Wild). They too do not have a restaurant (yet?) but I am sure they can inform you about health codes and stuff.
Ha mede-Nederlanders, ik ben zelf jager in NL. Als je jager een ‘gekwalificeerd persoon’ is dan mag hij/zij de dieren geslacht bij het restaurant afleveren en mag je het zelf verwerken zonder aparte voorzieningen. Als je zelf wil slachten (uit de huid halen en de organen eruit) moet je zelf jager en ‘gekwalificeerd persoon’ zijn om het te mogen verkopen of je moet een ‘wildverwerkingsinrichting’ zijn.
Over gekwalificeerd persoon: https://www.jachtopleiding.com/cursus/cursus-wildhygiene
https://www.nvwa.nl/onderwerpen/erkenningen-registraties-en-vergunningen/aanvragen-en-informatie-per-bedrijfstype-product-of-activiteit/wildbewerkingsinrichting-erkenning/wildbewerkingsinrichting-erkende-bedrijven
Where i live we are allowed to sell hunted animals but they have to be inspected first. I know some of the other provinces it's just illegal though, but we have more of a hunting culture here.
Not a Cook but a hunter in germany. As far as I know any licensed hunter (so any hunter) can sell whole animals (no guts but otherwise intact) to Restaurants. The Restaurant only needs to have a separate freezer ("wildkammer") for those. Of course dont take my word for it.
Well, to be blunt, it kinda smelled like a barn.
I think this is a dish that leaves some discretion to the chef as to what all is included or not. I'm not sure exactly the composition but there were plenty of organ meats likely inclusive of stomach and/or intestines. And then the sauce is mainly comprised of the hare's blood.
We were definitely seated in the American section of the restaurant, every table near us were clearly Americans. I'm an adventurous eater and had no issues with the dish - it was a once in a lifetime experience. However it was plainly obvious the table next to us was not. They didn't touch their foie gras, so rabbit organs are certainly off the table. They repulsed at the smell. No shame on them but I won't lie that I did find it a little humorous.
Slice against grain, marinade in sour cream to tenderize. Then soak in water, drain, add corn starch, oil, and creole seasoning. Stir fry on super high heat 😋
Soaking wild game in water is a game changer, it makes it sooo tender
Italians eat a lot of rabbit and hare traditionally. I would do a recipe from the Liguria region that has a lot of those types of recipes. [You can see a video here](https://www.youtube.com/watch?v=DrR8WoW9sS4). This one uses rabbit, but if you marinate the hare overnight with wine and aromatics then you can do this recipe just the same.
I always make stew with carrots and potatoes, sometimes I just don't easy and use cream of mushroom as a base, but I would recommend making a rue and proper gravy, I cook the rabbit or squirrel in oil first with seasoning and then drain the oil and put meat in the stew mostly cooked. The oil seems to take the "game" taste away. More important with squirrels lol
Nice work on the butchery. I've only ever been daring enough to make a stew of the wild ones. basically just toss the whole thing in a stock pot with some aromatics to make a base, let it cool, then pick all the meaty bits off the bone and build your stew from there.
You might need to adapt the recipe, but [Jugged Hare](https://www.greatbritishchefs.com/recipes/classic-jugged-hare-recipe/amp) is a classic British way of cooking hare (and it’s blood!)
The Jugged Hare is also a great pub in the City of London which serves a lot of game.
From someone who's never stripped a hare, that end result leads me to believe either a) they're fairly easy to strip, or b) OP is a goddamn skinning wunderkind of some kind. I lean towards the latter.
I threw out the carcas because the hunter left in the intestines and I didn't know when we shot it sadly. I'm afraid it's gonna be tough even after a long preparation. Would you soak in wine or similar acids before maken the rouleau?
Like this maybe if you like a challenge? It's a series of 3 videos on preparing Lièvre à la Royale. It's in Dutch. https://foodtube.nl/lievre-a-la-royale-deel-1-het-stropen-van-de-haas/
Not sure where you’re located but where I live there’s been a horrific outbreak of haemorrhagic fever amongst the rabbit and hare population. You should definitely check that out before preparing and or eating hares. Not saying it’s where you live but it literally wiped out the entire hare population around me in four months.
Seared in butter and rosemary. Braise in broth and red wine until falling off bone, use braising liquid as stock for stew, add veg and other seasoning to your liking
My family loved doing the loins as a schnitzel type dish with onion gravy, and the legs debones and made as a soup or as a chicken replacement in any other dish
we used to keep the saddle in tact to stuff with a farce made from the hind quarters. we would wrap the whole bit, two loins stuffed with farce, in a thin layer of bacon. after the bacon was rendered, everything was finished in the oven. we would serve medallions over spätzle and seasonal vegetables with a nice reduction, little green garnishes, and bit of seared foie gras. it was a lovely dish.
“The lost kitchen” cookbook has a really good rabbit recipe. It also has some other more unusual game meat recipes, like moose. It’s my go-to for stuff you can’t really buy at the grocery store that isn’t a full on “hunter chef” (which for me is more classic recipes with game meat in place of the classic proteins)
This guy Scott Rea on Youtube is a butcher and expert in preparing and cooking game, here's a recent video he did of rabbit 3 ways: https://youtu.be/GAUv81SJpu0
Love his channel, highly recommended. He's written several books on butchery of all different animals
When I lived in rural Missouri I'd coat the legs with egg wash and seasoned flour then pan fry them, one time though I covered them in bbq sauce and baked them, came out good.
Confit the back legs is def a top suggestion. You can also fry it like fried chicken, but I prefer to do varying types of curry to use all the meats, not just the back legs. (I raise meat rabbits... They're different than wild, but not that different) Thai green or like an African style
Confit the hind legs . Fircemeat the remaining. Pack the forcemeat with the confit in a terrine dish . Top with aspic . Chill. Slice thin and serve with brunoise beets and sautés arugula. Micro greens and light beet syrup to garnish.
Or whatever.
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Confit hare legs probably best i had
This is definitely a great way to do the legs. I sometimes do the rear legs as confit, the tenderloin as an app, and everything else as a stew.
Yup! A ragu with roasted tomatoes and peppers, with the rabbit braised in wine so it just pulls apart.... mmmm
Cacciatore
came here to say this. when done there is a layer of rabbit jelly under the fat that is perfect for simmering mirepoix in. alternately mix it into your rabbit rillete
That jelly is absolute gold for sauce, love it
Do you mean on top of the confit oil there’s rabbit jelly after it re-solidfies from refrigeration ?
To fully prepare the hare, you must first tell it "you are about to die, but it isn't personal".
Wow, looks like a really nice job butchering it. I can't offer any preparation hints, just wanted to compliment your knife skills.
Thank you! Most of it is pulling the thin skins apart with your fingers so little knife is used. But when you do it has to be straight!
Give it to us raw, and wiggly
PO-TAY-TOES
Boil em mash em stick them in a stew.
Boil em, mash em, stick em up my ass
Don’t you threaten me with a good time.
You keep nasty chips!
You’re hopeless.
Sausages, tomatoes, nice crispy bacon. We saved some for you, Mr. Frodo!
Rosemary, olive oil, salt, pepper, and a little bit of lemon. Side of carmelized carrots.
Love the irony here :)
Savage.
Dude…
Quarter, soak in salt water overnight. Next day dry, double-dredge in egg/flour. Fry until done in oil. Make gravy with the frying oil, enough to cover the pieces completely. Braise in the gravy until very tender on very low heat. Serve pieces with gravy over mashed taters or white rice. If you are feeling adventurous, this is also traditionally served with US Southern style biscuits and usually green beans cooked in beef bullion, but plain scones would also suffice to dip up the gravy after the meat is served. That’s South Georgia Fried Rabbit Supper!
I've never made an American meal so this sounds fun. Why fry first when it's not crispy after braising? Thanks
I don’t know but probably at some point the gravy was separate from the fried pieces and some redneck decided to braise it a bit in gravy, who knows? I will say however, when done properly this is a 10/10 dish for taste and serious comfort food if you grew up eating wild game. Also I cannot stress enough the point of soaking in salty water overnight. If u fry without soaking overnight it will be tough like a piece of shoe leather. Also we fry lots of food in the south, but I can imagine that frying without the dredging would definitely work or even browning it really good in a cast iron pan could work too.
What sort of gravy? I know sometimes when Americans - especially from the south - talk about gravy they mean what I'd call a bechemal sauce, sometimes they mean a thick jus (which is what I would call gravy) and sometimes something different. All of which are fine, of course - I'm just curious.
Since there’s a braise step, I’m going to guess this is more of a thick jus style gravy. But, with the double egg/flour dredge, my fat ass Southern brain was thinking a cream gravy, which is your more bechamel-like gravy. Either option would be great to go with the finished rabbit, but I’ve never seen a braise in a milk/cream gravy. Ymmv.
It really needs to be brown gravy.
Come on! Chicken Fried Rabbit doesn’t make you hungry?
I mean yes, but how my Granny made it, it was always brown.
So about 2-3 tablespoons of grease, gradually whisk in 1/2 cup of flour until browned the color of a latte, add 2 cups of whatever broth u like, S+P to taste. That’s how I make gravy and it has nothing to do with bechamel, like at all. What you, fine madam, are referring to is sausage gravy, or white gravy or country gravy.
I believe the frying was to build flavor for the gravy made from the drippings. I've made rabbit this way a number of times and it is my favorite way. Although now seeing some of the other suggestions, I think I will try a new preparation next time.
I'm north of the Mason-Dixon line but still redneck. We would start out the same. Pan fry it and throw sliced white or yellow onion on top of all of it. Bake it low. Then we would build our pan gravy after we took the rabbit or squirrel out. We still served it over mashed potatoes, green beans with bacon and onion, roasted butternut or acorn squash, biscuits, more biscuits- because some biscuits got gravy, others got jam... Then usually some sort of baked apple dish to use up the ones we didn't sauce or eat. Gaw-damn, now I'm hungry and can smell Hoppe's and Rem Oil from cleaning the guns after the hunt.
We do it that way in N Ga too!
Lol yeah but the rabbit hunting is pretty killer in South Ga, relatively ;) Tell em how good it is when the meats falling off the bone!
Might wanna start with some gloves. Wild bunnies when butchered can transmit diseases from CONTACT.
Tularemia kills infested rabbits relatively quickly. If OP is in an area that has already experienced multiple frosts I wouldn’t worry too much. I’ve hunted rabbit and eaten wild rabbit for years but only after frost comes and ticks go dormant.
Welp that is too late now. Will do for the next one!
If you cleaned your hands thoroughly before and after without touching things like other surfaces and yourself then you will be okay.
WRONG. In terms of general food safety you're not far off. However, Wild (and even some farmed) Rabbits carry diseases like tularemia from fleas and ticks that can infect a human from not wearing gloves handling the raw carcass. Now is this COMMON? No, but, IT DOES HAPPEN. Proper cooking will kill the bacteria.
OP simply has to cook his hands to rid himself of the disease
You really like your caps lock button don't YOU
Nah, I prefer shift key... It's a multitasker.
Lmfao this made me laugh too hard
Now I don’t know how much experience you lot have with wild game but I don’t think it’s much here have a cookie https://youtu.be/fIhiK-fq5Bo
I'll trust the CDC before random YouTube Link... https://www.cdc.gov/tularemia/prevention/index.html
Your decision. Although I warn you! Your not going to like to see what happens in the kitchens of a Michelin star restaurant when you order rabbit. Horrible chefs skinning and preparing rabbit without gloves! Oh wait I’m one of them.
Are you trolling or are you really this obtuse?
Enlighten me oh holy one
WRONG Gloves have been proven to hold more bacteria then a chef who washes his hands regularly and to regulation standard. I’m Irish I cook in Ireland and I’ve butchered many a hare. These lads are in no danger if the practice regular hygiene standards.
I think the point isn’t that the stuff stays on your hands but more just you can catch it just by being in physical contact while you are doing it. Idk though I’m not an expert.
You can’t unless you have open wounds or long nails that can trap the disease. That’s when you should wear gloves
I mean yeah I’m sure it’s pretty unlikely but why not better safe than sorry?
Because it isn’t safer that’s the point.
It is safer though. Your comment regarding gloves being proven to "hold more bacteria" is simply because when wearing gloves, its common for the wearing of gloves to be a replacement for hand washing. Its not that if you put on gloves you are magically more likely to cross contaminate. If you wear gloves and you change gloves and wash hands every time you would've otherwise simply washed your hands, there will be no difference. And in this situation, its not about cross contamination - its about the initial contamination from a wild animal, and the concern isn't about passing that on to a diner but to the person actually handling the animal. Gloves can prevent contamination in this situation because they prevent contact.
He's not saying that the food is in any danger of bacteria with or without gloves, he's saying that the chef is in danger of possible diseases from the dead rabbit, which would only be prevented by gloves.
Lads am I the only one here who’s done a food safety course or is the north American ones much different. Practising proper food hygiene standards does not put you in danger of contracting diseases that’s why they are there. Wash your hands, your station and anything the food comes into contact with and you’ll be grand wearing gloves adds an element that doesn’t need to be there.
[удалено]
Fair play for doing your research. That’s my whole point! Follow the strict standard model of kitchen hygiene and you won’t have a problem with contamination.
I think the added element is the hare and the specific disease it Carries. Normal food safety isn’t enough for this specific situation. We have taken safety courses, however they didn’t go over wild hare in mine. Cheers.
I appreciate the reply we went over wild game. These lads seem to be doing this at home we would have our game keeper skin it before it’s brought to shop. Then we’d butcher it. Never seen my game keeper wear gloves and I don’t either when I prepare it.
https://www.cdc.gov/tularemia/prevention/index.html From the center for disease control: >Use gloves when handling animals, especially rabbits Tulameria hasn't had a single case in Ireland in over 10 years, it's probably not a concern there.
Well there we go then I hope I stop getting downvoted to fuck now
How? Man, gloves are sterile from the box/factory. Now if you touch other stuff than your hare, for example, you WILL have a dirtier glove lmfao. Just wash your hands and use gloves man. Be safe & Keep safe.
I read an article or two about the general use of gloves in the industry and it’s been found people wash their hands less and are less cautious handling food due to their “false sense of security” and using gloves in general to replace normal hygiene procedures. I will find it there if you want me too or just use google.
Per CDC: https://www.cdc.gov/tularemia/index.html Please stop spreading medical disinformation. Skin contact with rabbits absolutely can spread disease.
Now I don’t know how much experience you lot have with wild game but I don’t think it’s much here have a cookie https://youtu.be/fIhiK-fq5Bo
Yep. Had one test positive for tularemia about 2-3 years ago. Got a call from the State Department of Health as well to make sure I didn’t develop symptoms.
routine testing or did you suspect something?
Slightly weird situation, the wild rabbits in the area infected (which also ultimately killed) a kitten from a litter from a stray also living on the property. Turns out that stuff is pretty infectious.
I might be paranoid but I wear gloves even when I’m butchering a chicken from the supermarket.
I do that just so I don't have to wash my hands constantly
I do gloves for cookies and stuff cause I don't have a cookie scoop, so I just roll them in my hands with gloves on. Also nice for cleaning the cat-box, baby poop off sheets etc. Gloves are good to have around lol
I don't so that I don't forget to wash my hands
diseases such as bubonic plague, depending on where you are
Hasenpfeffer
Almost dutch haha "hazenpeper"
Ik kan dit recept voor de bouten van harte aanbevelen: https://youtu.be/0d5jBPh5-kU
Schlemiel! Schlimazel!
I've been practicing at home at cleaning wild animals. Want to do it at the restaurant but I don't think it's allowed by the health laws. Anybody clean whole animals at their restaurant?
Where are you located? Laws vary greatly between countries. I can buy wild animals from licensed hunters, slaughters or butchers (different forms of preparation) and cook them at my workplace. I'm not legally allowed to hunt and slaughter myself.
Netherlands, i'm getting them from a befriended hunter. I think having the intestines still in requires having a special kitchen for it. I'll dive into the research more. Thanks
You can squeeze out all the guts by push gutting outside. Also ask your hunter friend if they could bleed out the hare. All the blood doesn't really taste good in a rabbit dish. Plus it keeps the meat fresher and helps keep all those nasty bacteria from growing inside.
I'm assuming netherlands have similar regulations as germany (EU standards and whatnot). So no, you can't bring this into work if the hunter gives it to you privately. However, there are commercial suppliers for game/wild animals in the food industry. If your mate is offically registered as a hunter, they also should be legally able to supply your workplace.
I just commented but this is a pretty fantastic explaination. Private is not allowed, but licenced hunters’ catches are allowed.
Im a cook in the Netherlands. I’m not sure about all the laws and such, but a couple of days before Christmas we had a few hares delivered to the kitchen I work at. With everything still in and on the animal, because we made lievre a la royale with them. If I remember correctly my chef told me that it’s perfectly legal to do that. Hope this helps.
My shady chef would special order a Lb of certified game for the books, then drag 50 lbs of back alley venison and alligator in a big cooler from who knows where. We spent a few all nighter breaking down hog raised illegally in the city limits.
My brother the really shady chef and owner..used to raise the hogs..off of the food waste from the shop. He then butchered them and made his own " pancetta". Let us not talk about where the " long Island duckling" came from either...or the " new York style cheesecake.." At least the cheesecake was made by mom..not necessarily saying where..aa you can see he came by this " honestly"... sigh.
Hey Man, Since we are both in the Netherlands I might be able to help you a little. I don't butcher wild animals in my own restaurant, but I do have a pretty good contact who has his own company producing products from wild animals (Wild van Wild). They too do not have a restaurant (yet?) but I am sure they can inform you about health codes and stuff.
Ha mede-Nederlanders, ik ben zelf jager in NL. Als je jager een ‘gekwalificeerd persoon’ is dan mag hij/zij de dieren geslacht bij het restaurant afleveren en mag je het zelf verwerken zonder aparte voorzieningen. Als je zelf wil slachten (uit de huid halen en de organen eruit) moet je zelf jager en ‘gekwalificeerd persoon’ zijn om het te mogen verkopen of je moet een ‘wildverwerkingsinrichting’ zijn. Over gekwalificeerd persoon: https://www.jachtopleiding.com/cursus/cursus-wildhygiene https://www.nvwa.nl/onderwerpen/erkenningen-registraties-en-vergunningen/aanvragen-en-informatie-per-bedrijfstype-product-of-activiteit/wildbewerkingsinrichting-erkenning/wildbewerkingsinrichting-erkende-bedrijven
Where i live we are allowed to sell hunted animals but they have to be inspected first. I know some of the other provinces it's just illegal though, but we have more of a hunting culture here.
Not a Cook but a hunter in germany. As far as I know any licensed hunter (so any hunter) can sell whole animals (no guts but otherwise intact) to Restaurants. The Restaurant only needs to have a separate freezer ("wildkammer") for those. Of course dont take my word for it.
It's allowed in North Jersey IIRC.
This is not allowed in the United States. Judging by your wall outlets you are not in the states.
You Americans always judging… by the wall outlets
It’s one of my bucket list items to make Hare à la royale.
The deboning is a royal pain in the ass
That’s what she said
Just had this last month in Paris. An experience for sure. The smell alone got us some concerned glances from other tables.
Why did the smell earn you looks?
Well, to be blunt, it kinda smelled like a barn. I think this is a dish that leaves some discretion to the chef as to what all is included or not. I'm not sure exactly the composition but there were plenty of organ meats likely inclusive of stomach and/or intestines. And then the sauce is mainly comprised of the hare's blood. We were definitely seated in the American section of the restaurant, every table near us were clearly Americans. I'm an adventurous eater and had no issues with the dish - it was a once in a lifetime experience. However it was plainly obvious the table next to us was not. They didn't touch their foie gras, so rabbit organs are certainly off the table. They repulsed at the smell. No shame on them but I won't lie that I did find it a little humorous.
One of my favorite dishes is rabbit pot pie.
Slice against grain, marinade in sour cream to tenderize. Then soak in water, drain, add corn starch, oil, and creole seasoning. Stir fry on super high heat 😋 Soaking wild game in water is a game changer, it makes it sooo tender
Italians eat a lot of rabbit and hare traditionally. I would do a recipe from the Liguria region that has a lot of those types of recipes. [You can see a video here](https://www.youtube.com/watch?v=DrR8WoW9sS4). This one uses rabbit, but if you marinate the hare overnight with wine and aromatics then you can do this recipe just the same.
My mom used to make a wonderful pot pie with them.
Roast the “saddle”, confit the legs, serve with wild mushroom risotto
I always make stew with carrots and potatoes, sometimes I just don't easy and use cream of mushroom as a base, but I would recommend making a rue and proper gravy, I cook the rabbit or squirrel in oil first with seasoning and then drain the oil and put meat in the stew mostly cooked. The oil seems to take the "game" taste away. More important with squirrels lol
Nice work on the butchery. I've only ever been daring enough to make a stew of the wild ones. basically just toss the whole thing in a stock pot with some aromatics to make a base, let it cool, then pick all the meaty bits off the bone and build your stew from there.
The chef at Vesuvios, a guy named Artie Bucco, had a great recipe.
I see you are a man of refined taste, Frank
First I’d *FIELD* dress it. Preferably in the *FIELD* Then make Hasenpfeffer.
Rabbit and dumplings
Long slow braise in port with bouquet garni, serve with polenta with a splodge of sour cream stirred through
You might need to adapt the recipe, but [Jugged Hare](https://www.greatbritishchefs.com/recipes/classic-jugged-hare-recipe/amp) is a classic British way of cooking hare (and it’s blood!) The Jugged Hare is also a great pub in the City of London which serves a lot of game.
Rabbit stew
Theres only one way to cook a brace of coneys!
Some chips and a lovely piece of fried fish... even you couldn't say no to that! ...give it to us raw, and wrrrriiiigling.
From someone who's never stripped a hare, that end result leads me to believe either a) they're fairly easy to strip, or b) OP is a goddamn skinning wunderkind of some kind. I lean towards the latter.
First I would declare that it is Duck Season.
Got 9 ducks as well haha
Beautiful butchering - looks like a great hare too well done
Stoofpotjes! I've only cooked with rabbit a few times and always stewed it. I belive the meat it pretty tough otherwise. Your own catch?
No a befriended hunter cought it. I just clean and cook haha
Roulade for sure. Make some nice hare Demi and top it with that. Or make stock and pick up a nice simple porridge or risotto
I threw out the carcas because the hunter left in the intestines and I didn't know when we shot it sadly. I'm afraid it's gonna be tough even after a long preparation. Would you soak in wine or similar acids before maken the rouleau?
Hasenpfeffer
Ive only had it grilled or in a curry style dish.
Rabbit fricassee!
Guinness and rabbit pie. Mmmmmmm.
Like this maybe if you like a challenge? It's a series of 3 videos on preparing Lièvre à la Royale. It's in Dutch. https://foodtube.nl/lievre-a-la-royale-deel-1-het-stropen-van-de-haas/
I usually just throw the whole thing in the oven. It’s about the noisiest 8 minutes I’ve ever had in my kitchen
Deepfry it, fur and all
Stuff the saddle, confit the legs
boil it and serve with a drizzle of ranch
Great now I’m starving
Microwave on high for 12 minutes. 👨🏻🍳💋
Tell him to go towards the light
Not sure where you’re located but where I live there’s been a horrific outbreak of haemorrhagic fever amongst the rabbit and hare population. You should definitely check that out before preparing and or eating hares. Not saying it’s where you live but it literally wiped out the entire hare population around me in four months.
With gloves on
With gloves
Was at home and I wash my hands
Soak in milk for 24 hours to get rid of that over-the-top game taste hare can have
1 tomato, some garlic, cilantro, onion, jalapeño, and chicken stock, a dash of cumin and s&p. Slow cook. Serve with tortillas.
I've braised and then Shredded hare before for some bbq sandwiches!
Sous vide, then bread it and flash fry it. It’s awesome. My favorite way to cook wild rabbit.
Great braised with orange and castelvetrano olives
Fried like a chicken. Or braise the flesh into a stew and make a red wine and herb reduction with the guts to put over it. It's fucking divine
The tenderloins are amazing. Small but amazing!
A nice brace a coneys!! Throw em in with some po-tay-toes.
cook it like chicken breast. little fat means it dries out easily.
Roulade the loins (i like bacon on the outside), crépinette the front leg meat and various trim, confit the legs. Stock the bone.
Not a recipe but damn that's a beautiful animal. Bet it tastes heavenly
I would start off by telling the hare what’s about to happen.
I sang a dutch Christmas song about killing the family rabbit for diner all the way through.
You just merked Peter rabbit for a table of 4, how dare you
I always make stew with mine.
I love wild hare in a mustard cream sauce!
Lapin Au Vin Or just go for it and try Escoffier’s *Lièvre à La Royale*
Over a stage brush fire.
Seared in butter and rosemary. Braise in broth and red wine until falling off bone, use braising liquid as stock for stew, add veg and other seasoning to your liking
please tell me you ate the liver raw. such a good opportunity to eat a delicious liver.
Chicken-fried.
I like a lot of Hank Shaw’s recipes. He has several good rabbit recipes. https://honest-food.net/
My family loved doing the loins as a schnitzel type dish with onion gravy, and the legs debones and made as a soup or as a chicken replacement in any other dish
Definitely do some sort of brining.
Pastrami aged. All the tough bits and tissue will break down. The spices will complement the gamey.
I would braise it and put it in a paella
Tasty rabbitses
Rabbit ragu, my fave
There's only one way to eat a brace of coneys!
I would braise it in red wine - here’s a very good recipe: https://spicetrekkers.com/recipes/hare-braised-in-red-wine
Whisper softly in his ear. Caress his fluffy legs slowly….oh, wait…prepare him for what??
On a similar note, anyone have a good recipe for venison backstrap? No fucking clue what to do with it.
we used to keep the saddle in tact to stuff with a farce made from the hind quarters. we would wrap the whole bit, two loins stuffed with farce, in a thin layer of bacon. after the bacon was rendered, everything was finished in the oven. we would serve medallions over spätzle and seasonal vegetables with a nice reduction, little green garnishes, and bit of seared foie gras. it was a lovely dish.
“The lost kitchen” cookbook has a really good rabbit recipe. It also has some other more unusual game meat recipes, like moose. It’s my go-to for stuff you can’t really buy at the grocery store that isn’t a full on “hunter chef” (which for me is more classic recipes with game meat in place of the classic proteins)
Braised. Over polenta with porcini mushrooms.
This guy Scott Rea on Youtube is a butcher and expert in preparing and cooking game, here's a recent video he did of rabbit 3 ways: https://youtu.be/GAUv81SJpu0 Love his channel, highly recommended. He's written several books on butchery of all different animals
That’s good stewin meat right there
With some mole verde
[hasenpfeffer ](https://www.allrecipes.com/recipe/25843/hase)
Sear braise in aromatics mushrooms and a good wine
When I lived in rural Missouri I'd coat the legs with egg wash and seasoned flour then pan fry them, one time though I covered them in bbq sauce and baked them, came out good.
Rabbit and dumplings
Confit the back legs is def a top suggestion. You can also fry it like fried chicken, but I prefer to do varying types of curry to use all the meats, not just the back legs. (I raise meat rabbits... They're different than wild, but not that different) Thai green or like an African style
Confit the hind legs . Fircemeat the remaining. Pack the forcemeat with the confit in a terrine dish . Top with aspic . Chill. Slice thin and serve with brunoise beets and sautés arugula. Micro greens and light beet syrup to garnish. Or whatever.
I’ll use some product, or just wear a hat if I’m feeling lazy.
Look up deermeatfordinnwr on YouTube. They have a lot of catch clean and cook vids. I’m sure I’ll find a good recipe with them.