Hare is good... wild hare is getting harder to get in Europe though (it's a threatened specie here).
What I didn't know was that hare's meat has quite a strange history, being even banned by a pope in 751 : http://rbedrosian.com/Folklore2/Folklore_Boyle_1973_Hare_Myth.pdf
What I didn't know was that hare's meat has quite a strange history, being even banned by a pope in 751 : http://rbedrosian.com/Folklore2/Folklore_Boyle_1973_Hare_Myth.pdf
You're welcome. Yes, it takes a bit of practice but it really is quite easy to do a clean job of it.
I should mention to our European friends that these are Snowshoe Hares (AKA Varying Hares) which are considerably different from European Hares with respect to size, behaviour, diet and flavour.
European Hares are more closely related to North American "Jack Rabbits".
Found this post card in the souvenirs from the trip:
Attachments
Thanks for the video cogitech, It looks like the technique will be very similar for ground-hog, which I expect to cooking this spring.
I trapped 18 last year and am tired of trapping them and locating them.
Next year they are on the menu.
I trapped 18 last year and am tired of trapping them and locating them.
Next year they are on the menu.
I had the opportunity in mid seventies to buy from a french guy leaving brussels some bottels ( couples of each )of some top grand crus ( La tache, Richebourg, Romanee conti (1) Lafite ) and 2 Yquem 67.
The price was as you said, it was a bargain even at that time but still expensive for a young engineer.
The Yquem 67 became a top year and is very expensive now. I still have one.
If you ever pass by in Brussels😛
Great Sauternes can still be found at 20 euros. So making a Jelly and your eggs is feasible.
Beautiful. Using Google Street View reminds me of being in Maarsen near Utrecht. I had missed my bus and was trying to get to a trade show, took the stoptrain from Amsterdam, and had to hoof it overland to the venue, which I saw in the distance. Flat as p**s on a plate. I was cutting through neighbourhoods and schoolyards to get where I was supposed to be (and never actually bought a train ticket!).
Now is eggnog a food or a beverage? I mean, it's got eggs in it... So lately I have been into the eggnog scene, and here is what I have been consuming:
Put some ice in a cocktail shaker,
Pour in a measure of Gosling's Black Seal Bermuda rum, and a half-measure of Courvoisier.
Crack in a whole fresh free-range egg.
Grate in some nutmeg, cinnamon, and allspice.
Add a few drops of vanilla extract
Add 1.5-2.0 teaspoons sugar
Pour in 1/2c whole milk
Shake until well blended and frothy
Strain into glass with some of the ice, grate a little more nutmeg on top.
Happy Holidays!
Put some ice in a cocktail shaker,
Pour in a measure of Gosling's Black Seal Bermuda rum, and a half-measure of Courvoisier.
Crack in a whole fresh free-range egg.
Grate in some nutmeg, cinnamon, and allspice.
Add a few drops of vanilla extract
Add 1.5-2.0 teaspoons sugar
Pour in 1/2c whole milk
Shake until well blended and frothy
Strain into glass with some of the ice, grate a little more nutmeg on top.
Happy Holidays!
I've been into Captain Morgan's Spiced + Egg Nog since shortly after supper (as evidenced by my earlier thread), but what you just wrote evoked a deeply visceral response.
I MUST try that!
Yes it's one thing to mix liquor with commercial "eggnog", and I do the same thing sometimes. But when I want a GOOD eggnog it has to start with eggs and milk, and the fresher the better.
I have access to excellent eggs and milk. It will be all I think about tomorrow as I am shooting hares. 🙂
Thank you for posting the recipe! Review to follow in this thread.
Here we call them bunnies (snowshoe hares) 🙂 I have a half-formed plan to use some in game pies (look back about 2 years in this thread)
You're talking to the right guy. Look back a few pages.
I've harvested 62 of them since Sept. I can post my Hare Pie recipe here, if you like. Everyone (many of them) raves about it.
Probably not Belgium then given that Leiden and Den Haag are both in the Netherlands.
