Collage - Journal 1932...

Collage - Journal 1932...

Saturday, October 22, 2011

Grilled Wild Hare with Herbs de Provence

 Today...Fresh Game - Wild Hare...Well, on occasion I do prepare something ...


1 1/2 whole Hare(3 - 4 1/2 pounds), cut into 9 pieces - Sea salt & pepper, to taste

1 1/4 cup of olive oil
5 cloves garlic or one whole small round garlic
Herbs de Provence
5 short sprigs rosemary
5 short sprigs thyme - once again more sea salt and pepper


One hour before grilling the hare the pieces needs to be sea salted and peppered. 

Heat grill. Meanwhile, prepare marinade by blending olive oil, garlic, herbs, salt & pepper. Brush the hare pieces with olive oil -  sear the hare pieces on the grill.

Grill for about 20 to 40 minutes depending on the size of the pieces, brushing with marinade and turning them over every 5 to 10 minutes.  Do not forget that the hare will look done before it actually is.

 Look after it by controlling the temperature and basting it continuously with the marinade.

Serve with roasted potatoes seasoned in olive oil, sea salt, black pepper, and garlic. Add some thin sliced dried ginger, coated in fine powder sugar.

Tonight - A simple French red table wine.


 Port and a Cigar under the stars - The silence of autumn.

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