Hare whole skinned
Hare whole skinned
Whole skinned hare
This whole hare is delivered skinned, so it is ready to prepare straight away. The meat is lean with a fine texture and a mild game flavour. Because of its low fat content, it is important not to cook it for too long so the meat remains tender and retains its natural taste.
What is hare meat?
Hare meat is considered one of the finer types of game and is appreciated for its pure flavour. The meat has a deep colour and a tender bite. A whole hare can be roasted in the oven or cut into portions and prepared in the pan. It works equally well in classic dishes with a wine sauce or simply prepared with butter and herbs.
Order whole skinned hare online
You can easily order a whole skinned hare online at The Butchery. Our butchers carefully prepare each hare, remove the skin and vacuum pack the meat. It is then flash-frozen to preserve its quality. Order in the morning and receive it the same evening anywhere in the Netherlands and Belgium. Prefer another delivery moment? Simply choose the time that suits you best.
THE PREPARATION OF WHOLE SKINNED AND LARDED HARE
Preparing a whole hare requires some care and a good sense of timing. By larding the meat, it stays tender and juicy while keeping its refined game flavour.
Defrosting and bringing to temperature
Let the hare thaw slowly in the refrigerator, preferably the day before. Take the meat out about an hour before cooking so it can come to room temperature.
Preparation and larding
Pat the hare dry with kitchen paper. Season the meat all over with salt and pepper. Cover the back and legs with thin slices of bacon or streaky bacon to protect the meat from drying out while cooking. If needed, tie the bacon in place with kitchen string.
Searing
Heat olive oil with a knob of butter in a large pan over medium heat. Brown the hare on all sides until the bacon is lightly coloured and the butter smells nutty. While cooking, regularly spoon some of the cooking fat over the meat.
Cooking in the oven
Preheat the oven to 180 degrees. Place the hare in an oven dish, add a few sprigs of thyme and rosemary and spoon some of the cooking fat over the meat. Cook until the back reaches a core temperature of about 56 degrees for a medium rare result.
If you want the legs more tender, remove the back in time and continue cooking the legs in some stock or wine until they are clearly soft. The target core temperature for very tender legs is about 80 to 85 degrees.
Resting
Remove the hare from the oven, cover loosely with aluminium foil and let the meat rest for about 10 minutes so the juices can redistribute.
Ingredients
100% haasNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Hare whole skinned
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+ Sauces & gravy
+ Sides (select desired quantity at checkout)
- Delivery on Tuesday or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Whole skinned hare
This whole hare is delivered skinned, so it is ready to prepare straight away. The meat is lean with a fine texture and a mild game flavour. Because of its low fat content, it is important not to cook it for too long so the meat remains tender and retains its natural taste.
What is hare meat?
Hare meat is considered one of the finer types of game and is appreciated for its pure flavour. The meat has a deep colour and a tender bite. A whole hare can be roasted in the oven or cut into portions and prepared in the pan. It works equally well in classic dishes with a wine sauce or simply prepared with butter and herbs.
Order whole skinned hare online
You can easily order a whole skinned hare online at The Butchery. Our butchers carefully prepare each hare, remove the skin and vacuum pack the meat. It is then flash-frozen to preserve its quality. Order in the morning and receive it the same evening anywhere in the Netherlands and Belgium. Prefer another delivery moment? Simply choose the time that suits you best.
THE PREPARATION OF WHOLE SKINNED AND LARDED HARE
Preparing a whole hare requires some care and a good sense of timing. By larding the meat, it stays tender and juicy while keeping its refined game flavour.
Defrosting and bringing to temperature
Let the hare thaw slowly in the refrigerator, preferably the day before. Take the meat out about an hour before cooking so it can come to room temperature.
Preparation and larding
Pat the hare dry with kitchen paper. Season the meat all over with salt and pepper. Cover the back and legs with thin slices of bacon or streaky bacon to protect the meat from drying out while cooking. If needed, tie the bacon in place with kitchen string.
Searing
Heat olive oil with a knob of butter in a large pan over medium heat. Brown the hare on all sides until the bacon is lightly coloured and the butter smells nutty. While cooking, regularly spoon some of the cooking fat over the meat.
Cooking in the oven
Preheat the oven to 180 degrees. Place the hare in an oven dish, add a few sprigs of thyme and rosemary and spoon some of the cooking fat over the meat. Cook until the back reaches a core temperature of about 56 degrees for a medium rare result.
If you want the legs more tender, remove the back in time and continue cooking the legs in some stock or wine until they are clearly soft. The target core temperature for very tender legs is about 80 to 85 degrees.
Resting
Remove the hare from the oven, cover loosely with aluminium foil and let the meat rest for about 10 minutes so the juices can redistribute.
Ingredients
100% haasNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |