Wild Hare & Spinach Curry

Hare is a highly underrated meat and is kind of like Marmite. You’ve got those who love and those who don’t, which is cool and I get it but, if you are willing to give this majestic animal a try, then you will be in for a treat.

Rich in flavour, the brown hare is a dark red meat. Packed with protein and can be very lean, which is why I have opted to use my slow cooker for this recipe.

Its not too hot but it does have slight kick that reminds you the spice is there.

Serves Two


1 wild hare, jointed, deboned and diced

250g spinach

1 white onion, chopped

2 garlic cloves,

1 piece fresh ginger, chopped

1 tablespoon Thai Green Curry Paste

New potatoes

Ground Turneric

Chilli Powder

Spring Greens


Get your hare, joint it and debone the meat from the legs and dice into chunks.

In a food processor, blend your spinach, garlic and onion together. Once mixed, add your chopped ginger and Thai green curry paste and blend again.

Place a spoonful of sauce in the bottom of your slow cooker, add your meat then cover with the rest of the sauce.

Slow cook for 8 hours.

Boil some new potatoes in a saucepan.

Once boiled, half them and add to a frying pan with some oil, ground turmeric and chilli powder.

Once coated, remove from heat

Add your greens to the same pan and let them wilt in some water.

Time to plate up and dig in.


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