HARE FARE!!!
By Montana Grant

Posted: November 27, 2021

Rabbits are delicious! In Europe, rabbits are a considered a delicacy. The pioneers and native peoples often survived on hares. Rabbits are abundant, relatively easy to hunt, track, and snare. When the snow covers the ground, you can still find rabbits in thick cover. Even snowshoe hares that turn white in the winter can be tracked and hunted. Rabbits are available to hunt in the fall and winter. Check your states regulations and limits.

As kids, many hunters leaned how to hunt by chasing hares. Squirrels, hares, and other small game were our first trophies! They were easy to clean and made for fine fare!

Most hunters prefer hunting big game. There is more bang in a buck or bull. Hunting rabbits and small game teach lessons that must be learned to master and improve your hunting skills. Tracking, seeing, hearing, and searching are important skills for all hunters to learn.

There are many ways to prepare a rabbit. Cooking a rabbit on a spit or rotisserie is one common method. We have all seen mountain men images cooking this way.

Here is one of my favorite and tasty Hare recipes!

OVEN BARBECUED RABBIT

2 wild rabbits cut into pieces. Rinse and clean thoroughly. I soak the rabbit in salted water for a bit to remove any hair or blood. Rinse and dry.

The oven can be a Dutch Oven, grill, or kitchen oven. You need to heat this recipe at 300 degrees. I once made this meal when I was the Camp Cook. While the hunters were afield, I pistol shot several bunnies around the camp. The dinner was welcomed by the hungry hunters.

Barbecue Sauce.

2 finely chopped onions and green peppers

I clove of garlic, minced

1 cup water

1 cup cider vinegar

½ cup ketchup

½ cup brown sugar

¼ cup of melted butter

2 tbsp. Worcestershire Sauce

1 tsp. salt

½ tsp. of Cayenne Pepper

If you have a favorite bottled BBQ sauce, use that instead. Much quicker.  Arrange the rabbit pieces in a baking pan or Dutch Oven. Cover with the sauce. Bake until tender, maybe 2 -3 hours depending upon altitude and heat management. Check the dish every 20 minutes and turn the rabbit pieces to assure sauce coverage and even baking.

On one occasion, the dish became so cooked that the bones had separated from the meat. I then used a fork to pull the meat and shred it as you would do for pork. I served the pulled BBQ meat atop rolls as a sandwich! I made a quick slaw to add on the meat and for the side. No one knew it was rabbit!

Serve with fresh buttered biscuits! No one will complain about hare in your food again!

Montana Grant