Pan-Braised Hare with Vegetables and Garlic

Cooking method

1. Step 1:

   

   How do you braise hare with vegetables and garlic in a skillet? Start by prepping the hare. Skin it, remove the innards, and cut the carcass into serving pieces. Be sure to trim away all the silverskin and membranes, or the cooked meat will be tough to chew.

2. Step 2:

   

   To get rid of any gamey smell, soak the hare in cold water. Put the meat in a deep container, cover it fully with water, and refrigerate. Change the water regularly — every 2-3 hours pour off the bloody water and add fresh. Soaking time depends on the size and age of the game; mine was a large hare, so I soaked it for a full day.

3. Step 3:

   

   Prepare the dry spices, choosing the amount and blend to your taste. I used a mix of ground red peppers, coriander, dried basil, and ground allspice. Peel the garlic and rinse the cloves in clean water.

4. Step 4:

   

   Press or finely grate the garlic. Mix the spices, garlic, and salt into a smooth paste, adjusting the salt to taste.

5. Step 5:

   

   After soaking, pat each piece of hare dry with paper towels to remove any remaining water. Add the spice paste to the meat.

6. Step 6:

   

   Rub the seasoning evenly over all the pieces, massaging it in. Leave the meat to marinate in the fridge for a while — the longer it sits in those fragrant spices, the tastier the hare will be.

7. Step 7:

   

   Heat refined vegetable oil in a high-sided, heavy-bottomed skillet. Add the hare and sear over high heat. Once the pieces are golden brown on all sides, move on to the next step.

8. Step 8:

   

   Pour in just enough water to barely cover the meat. Once it comes to a boil, lower the heat to medium-low, cover, and cook the game until the pieces are tender. I braised the hare for about an hour and a half to two hours. Lift the lid now and then to check the liquid level, topping up with a little boiling water as needed so the hare doesn't scorch.

9. Step 9:

   

   Meanwhile, prep the vegetables. Peel the onion and carrot and rinse them in cold water. Cut the carrot into sticks and the onion into half-moons or a bit finer. Add the vegetables to the skillet.

10. Step 10:

    

    Stir and simmer, covered, until the carrots are tender — about 10 to 20 minutes.

11. Step 11:

    

    Sprinkle the finished dish with finely chopped fresh herbs — dill, parsley, or scallions all work beautifully.

12. Step 12:

    

    Serve the dish while it's still hot.

13. Step 13:

    

    The meat comes out amazingly tender and aromatic.