The rabbit and hare are wild and our hunters hunt them from the Cromwell basin to the top of the Lindis Pass.
Hare are also shot in Fiordland and Southland where they’re more prolific.
Hare is a darker meat that can take strong flavours. Great for braising the legs and using the saddle or pan fried loin on salad. Smoked pork belly and blue cheese with hare in a pie is a very yummy mix. Match an Alana Estate Pinot noir with it and there’s a stunning meal.
Hare salad recipe
- 4 x hare fillets
- olive oil
- rock salt/fresh ground pepper
- Field mushroom x 4
- Blue cheese – Stilton
- Pinot sauce
Clean mushroom. drizzle oil and season add garlic then fang in a medium oven for 15 – 20 mins, then, Remove silver skin, if any, from the hare fillet, just like skinning a fish. Heat olive oil in pan to it’s hot temp, place salt and peppered hare fillet in pan then leave for 5 mins. Meanwhile, assemble the washed rocket on a plate and sprinkle liberally with blue cheese. Turn the hare over after the 5 mins. Have a look at the mushroom, how’s it doing? Take the hare out of the fry pan and leave for 5 mins to rest.
MOST IMPORTANT – REST MEAT ALWAYS
Slice then place on top of the mushroom or re-arrange any way you want. Get freaky and put the mushroom on top of the hare. Just before you serve it, pour the Pinot just around the edge of the plate, liberally. Devour and enjoy.
All wild game is head shot and processed through a certified Rabbitoir