Wild Hare Madras

Bit of a late one tonight but dinner is served. A banging Wild Hare Madras with wild rice.


I jointed then deboned the Hare yesterday, popped it in a freezer bag in the fridge and smothered it in sliced onions and garlic. Hare can be really lean and if not cooked properly, it can also be chewy. By adding the onions, the enzymes help tenderise the meat.


Wild Hare Madras


Ingredients

1 Wild Hare, deboned and cubed

2 white onions, sliced

2 tspb crushed gingers

2 tbsp crushed garlic

250ml Greek yoghurt

400ml tomato puree

500ml water

2 bay leaves

1 tsp turmeric

2 tbsp madras powder

1 tbsp Garam Masala

Salt

50g Butter


Method


Add your butter to a hot pan and brown your hare meat, add salt as it cooks.


Remove from heat once browned and cover to keep warm.


In the same pan, saute the onions for about 5 minutes. Add garlic, ginger and cook for another minute.


Return meat to the pan , add water, puree, bay leaves, madras powder and turmeric.


Stir in yoghurt and simmer for 30 mins

Once cooked, stir in garam masala and serve with rice.


If you try this, let me know how you get on.



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