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Cleaning a Snowshoe HareThe 'No Nonsense' Way by Chris Miller :: Featured: August, 2002
First, begin with a decent work area and a small knife. Lay the hare on some type of cutting surface. It's helpful to have a bowl of cold water handy to drop the meat in and use to rinse your hands as you go. Now it's time to roll up your sleeves and get to work.
Take the meat to the sink and rinse it off good, and pull off the layer of slimy skin that surrounds the outside of the meat. Hare are a rather tough meat, so it's necessary to parboil the meat before you cook it. Take a pot of water, big enough to fit all the pieces, and put in a few table spoons of salt. Put it on the stove and get it boil. Drop in the meat pieces and cover the pot. Turn down the heat so it just stays at a modest boil. Let it go for anywhere from 30 minutes to a couple of hours. The longer the better. Some people like to soak it overnight in salt water, but I prefer to just parboil it and be done with it. Once it's done, turn off he stove and let it sit in the salt water until the water cools off (or longer), then take out the pieces, dry them off, and they're ready to be frozen or used in your favorite rabbit recipe. Check out all the great rabbit recipes on Rabbit Hunting Online's recipe page. I also give the left over juice from boiling to the dogs, over their food that night. They love it! Enjoy the good eating that you've got ahead of you and happy hunting! |
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