Radio New Zealand - Te Reo Irirangi o Aotearoa

Wild Hare

Chef: Alex Hayward (The Culinary Arts Programme Coordinator of the Professional Chef Programme at Tai Poutini Polytechnic in Greymouth) as heard on Afternoons Tuesday 1 September 2009

Tags: main course, wild, hare

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.