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
1 Wild Hare, deboned and cubed
2 white onions, sliced
2 tspb crushed gingers
2 tbsp crushed garlic
250ml Greek yoghurt
400ml tomato puree
2 bay leaves
1 tsp turmeric
2 tbsp madras powder
1 tbsp Garam Masala
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.