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Snowshoe Hare Curry

Snowshoe Hare - more often called rabbit here on PEI - is a great entry-level wild game. Hare are plentiful, easy to catch, simple to prepare, and mild-tasting. I haven't shown the skinning and cleaning, but there's lots of good videos online to guide you through the process. If you have questions, feel free to ask! Hare is the only game meat that is legal to sell on PEI, and you may be able to find some at your local butcher if you're not interested in catching your own.


Wild mushrooms greatly improve this dish if you have some around. I'm a little embarassed to be using store-bought (and bland white button mushrooms at that!), but it's January and last fall's Hurricane Fiona put a crimp in my fall mushroom foraging and drying. I like to toss in some cauliflower as it curries well and makes this a one-dish meal. Feel free to omit, or substitute a vegetable of your choice.


A simple seven-ingredient recipe that you can have in the oven in about 15 minutes.

Ingredients:

1 Snowshoe Hare

1 can diced tomatoes (540 mL)

8 tbsp Patak curry paste (I use mild so it doesn't overpower the hare)

1 onion, chopped

3-4 garlic cloves, sliced

8 oz mushrooms, sliced

4 cups cauliflower, chopped into small florets


Process:

Quarter the hare (separate front and hind legs from the body), and chop the saddle (the back, essentially the loin) into four pieces. I use a sharp knife to slice through the meat and a good pair of kitchen shears to cut through bone. These eight pieces go into my curry, and I freeze the ribs to toss into the pot next time I make stock.


Combine tomatoes and curry paste in a large baking dish. Add onions and garlic and stir well. Add mushrooms and cauliflower and stir to combine. Add your hare and stir to cover the pieces well.

Ready for the oven. 350F for a couple of hours.

You can let the uncooked mixture marinate in the refrigerator overnight, or cook it right away. I find the flavour is a bit nicer if I let it sit, plus I can get everything ready the night before and then just stick it in the oven when I get home from work.


Cook at 350F for two hours, or until the meat is falling from the bone. I debone the meat, shred it with two forks, and mix everything together, but you could also serve the veggies and sauce over rice with a piece of bone-in meat on top. That's it - simple! Serves four.


The finished dish.


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