hare_assassin
09-09-2013, 11:00 AM
When I created this recipe, I had just finished making a batch of snowshoe hare stock, which I use in nearly every soup and stew throughout the winter months. I had boiled the deboned carcasses of 5 hare (along with veggies and herbs) for the better part of the day. Later (as always) I picked off all the remaining bits of soft meat from the carcasses and ended up with a bowl of about ¾ pound of shredded “pulled” hare meat.
http://www.cogitech.ca/photos/hunting/Pulled_Hare_Alfredo_1.jpg
I decided to make a pasta dish for the family and, as I often do, I just used what I had on hand. It turned out to be delicious!
- About ¾ to 1 pound of cooked, shredded hare/rabbit meat
- ½ a medium onion, chopped
- ½ a green pepper, chopped
- ½ cup of fresh oregano, chopped
- 2 large cloves of garlic, chopped
- A few red pepper flakes
- 1 cup of chopped fresh spinach
- 6-8 brown mushrooms, chopped
- 300-500ml white wine (I used cheap German white)
- 300-500ml hare/rabbit stock (chicken stock would work, but not preferred)
- Butter (soft)
- Olive oil
- Flour
- Salt and pepper
- Rotini (or other pasta of choice)
1) If you have just made hare/rabbit stock with multiple carcasses, do as I did and pick off all the remaining tender meat and use it. Otherwise, you could just boil a single hare for about 2.5 hours and then pick off all the meat and shred it as you go (and save the “stock” for this recipe, too). Either way, you need to have the meat cooked and shredded before beginning.
2) Chop up everything that needs chopping
3) In a large skillet, over medium heat, add equal amounts of olive oil and butter and then throw in the onion, garlic, green pepper, mushrooms and oregano. Cook this gently for several minutes until things soften nicely and start to caramelize just a bit...
http://www.cogitech.ca/photos/hunting/Pulled_Hare_Alfredo_2.jpg
...then scoop it all out of the skillet into a separate bowl.
4) Get your pasta water boiling
5) Pour wine into the skillet and boil till reduced by half
6) Pour hare/rabbit stock (or chicken, I guess) into skillet, add some salt, pepper and a few (5 or 6) red pepper flakes and boil gently for a couple minutes (save some of the stock in case you need a bit more later).
7) Throw the pasta in the boiling water
8) Meanwhile mix some soft butter and flour to make a roux. Maybe 4 or 5 tablespoons of each (I just wing it). Keep adding flour till it gets nice and pasty.
9) Thoroughly wisk the roux into the wine/stock mix and cook till it starts to thicken and get bubbly (don’t burn it!)
10) Stir the shredded hare meat, the cooked veggie/herb mix and the chopped spinach into the sauce, reduce heat to low and simmer for a couple of minutes ( if the sauce is too thick now, thin it out gradually with the reserved hare/rabbit stock from earlier).
http://www.cogitech.ca/photos/hunting/Pulled_Hare_Alfredo_3.jpg
11) Strain and rinse the pasta and then serve immediately topped with lots of the steaming hot sauce.
We had boiled&fried ochre as a side with it. What a meal!!!
http://www.cogitech.ca/photos/hunting/Pulled_Hare_Alfredo_4.jpg
http://www.cogitech.ca/photos/hunting/Pulled_Hare_Alfredo_1.jpg
I decided to make a pasta dish for the family and, as I often do, I just used what I had on hand. It turned out to be delicious!
- About ¾ to 1 pound of cooked, shredded hare/rabbit meat
- ½ a medium onion, chopped
- ½ a green pepper, chopped
- ½ cup of fresh oregano, chopped
- 2 large cloves of garlic, chopped
- A few red pepper flakes
- 1 cup of chopped fresh spinach
- 6-8 brown mushrooms, chopped
- 300-500ml white wine (I used cheap German white)
- 300-500ml hare/rabbit stock (chicken stock would work, but not preferred)
- Butter (soft)
- Olive oil
- Flour
- Salt and pepper
- Rotini (or other pasta of choice)
1) If you have just made hare/rabbit stock with multiple carcasses, do as I did and pick off all the remaining tender meat and use it. Otherwise, you could just boil a single hare for about 2.5 hours and then pick off all the meat and shred it as you go (and save the “stock” for this recipe, too). Either way, you need to have the meat cooked and shredded before beginning.
2) Chop up everything that needs chopping
3) In a large skillet, over medium heat, add equal amounts of olive oil and butter and then throw in the onion, garlic, green pepper, mushrooms and oregano. Cook this gently for several minutes until things soften nicely and start to caramelize just a bit...
http://www.cogitech.ca/photos/hunting/Pulled_Hare_Alfredo_2.jpg
...then scoop it all out of the skillet into a separate bowl.
4) Get your pasta water boiling
5) Pour wine into the skillet and boil till reduced by half
6) Pour hare/rabbit stock (or chicken, I guess) into skillet, add some salt, pepper and a few (5 or 6) red pepper flakes and boil gently for a couple minutes (save some of the stock in case you need a bit more later).
7) Throw the pasta in the boiling water
8) Meanwhile mix some soft butter and flour to make a roux. Maybe 4 or 5 tablespoons of each (I just wing it). Keep adding flour till it gets nice and pasty.
9) Thoroughly wisk the roux into the wine/stock mix and cook till it starts to thicken and get bubbly (don’t burn it!)
10) Stir the shredded hare meat, the cooked veggie/herb mix and the chopped spinach into the sauce, reduce heat to low and simmer for a couple of minutes ( if the sauce is too thick now, thin it out gradually with the reserved hare/rabbit stock from earlier).
http://www.cogitech.ca/photos/hunting/Pulled_Hare_Alfredo_3.jpg
11) Strain and rinse the pasta and then serve immediately topped with lots of the steaming hot sauce.
We had boiled&fried ochre as a side with it. What a meal!!!
http://www.cogitech.ca/photos/hunting/Pulled_Hare_Alfredo_4.jpg