Wild Hare

12:12 am on 1 September 2009

Wild hare back strap aged in a sesame, Kikkoman, and mirin marinade. Char grilled satay style and served with a roasted peanut, lime, coconut, and fresh coriander dipping sauce.

Ingredients

  • Hare back straps (loins) 4-6

Marinade

  • sesame oil 2-3 teaspoons
  • kikkoman soya 2-3 tablespoons
  • mirin 2-3 tablespoons
  • ground black pepper to taste

Dipping sauce

  • onion ½ brunoise (diced fine)
  • peanut butter 50 gm
  • roasted peanuts 2 tablespoons
  • fresh coriander 2 tablespoons
  • garlic 2 cloves shaved
  • green Thai paste 1 teaspoon
  • fresh ginger 1 knob (½ a thumb size) julienne (thin strips)
  • red chilli ½ fine
  • seasoning as required brunoise (diced fine)
  • lemon grass 5 cm sliced fine
  • turmeric ½ teaspoon
  • coconut cream ½ can
  • shaved coconut 2 tablespoons toasted golden brown
  • lime 1-2 Juice

Method

Hare:

1. Clean & trim the back strap and remove all sinew and silver skin.

2. Make very thin slices across the grain to achieve a nice oval sliver.

3. Place into marinade and rub meat well with mixture. Cover and chill for 4-6 hours.

4. Remove from marinade and thread each slice onto a satay skewer.

5. Seal quickly on hot bbq or grill and rest.

6. Serve with dipping sauce.

Sauce:

1. Heat a little oil a pan and add the onion- all the herbs and spice and sweat quickly for 2-3 minutes

2. Add Thai paste and turmeric and mix well

3. Add peanut butter, roasted peanuts, and coconut milk and gently warm until smooth.

4. Add shaved coconut - remove from heat., allow to cool, add lime juice.

From Jesse Mulligan, 1–4pm

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