Roasted Hare
Ingredients
Directions
Cover the back and thighs of the hare with lard.
Baste the hare continuously with butter while roasting.
Ensure the hare is not overcooked.
First, catch the hare before preparing it.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hare
- The main protein; lean meat that tightens and dries out if it is overcooked.
- Lard
- Covers the back and thighs, adding fat that keeps the lean meat moist and helps it brown.
- Butter
- Basted over the roasting hare, adding fat and flavour and encouraging a golden surface.
The step that matters
Ensure the hare is not overcooked.. Hare is lean, so its muscle proteins tighten and squeeze out moisture as they heat. Stopping before it is fully overcooked keeps the meat tender and juicy rather than dry and tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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