Wild Hare


  • 1 wild Hare
  • Brine and vinegar solution ( 2 litres of rainwater, 1 cup of good quality vinegar, 2 cups seasalt, stir until dissolved)
  • 3 tblspns good quality extra virgin olive oil
  • 2 tblspns unsalted butter
  • 1 celery stick – diced
  • 1 large carrot – diced
  • 1 medium onion – diced
  • 2 cloves garlic – roughly chopped
  • 2 dried bay leaves
  • 6 Kipfler potatoes
  • 2 rashers Redgum Mallee Clare Valley smoked bacon
  • baking paper
  • 2 stubbies Coopers Pale Ale
  • Broccolini
  • Brussel sprouts
  • Method

    Portion the hare (4 leg and 2 saddle – divide mid section) and soak in brine/vinegar solution for 10-12 hours. Dispense of brine/vinegar solution and pat dry the hare portions. Using a large heavy baking pot, brown the portions in the olive oil and unsalted butter, remove and set aside. Sautē the celery, carrot, onion, garlic, bay leaves and bacon for 5-10 mins. Put the hare back in the pot, pour over the pale ale and cook on high heat for 10 mins. Pop the potatoes in, place the baking paper over the top and put the lid on. Cook in a pre-heated oven of 170C for approx. 3½ hours (baste with juices every hour, replace baking paper) – at the 3 hour mark check the hare by piercing the meat with a skewer to see how tender it is. Steam the broccolini and brussel sprouts.