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Roast hare

Roast hare from Erken and Steen (1900). The hare is skinned, cleaned and soaked in water for 2-3 hours, larded with pork, floured and browned in butter, let down with water and cream, and roasted in the oven 1½-2 hours. The sauce is strained and boiled.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 174 (falt i det fri)

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About the dish

Harestek fra Erken og Steens «Kogebog for skole og hjem» (1900). Det magre, mørke harekjøttet spekkes med flesk for å tilføre fett, og fløte og kraft holder steken saftig i ovnen. Utvanning i 2-3 timer var vanlig for å mildne den kraftige viltsmaken. Harejakt er i dag regulert med egne jakttider; sjekk gjeldende regler, eller bruk innkjøpt hare eller kanin.

How to make it

  1. 1

    Skin the hare

    Loosen the skin with a knife around the head and skin the hare. Cut off the head and the lower part of the legs, and remove the entrails.

  2. 2

    Place in water

    Place the hare in water for 2-3 hours. Wash well, and carefully cut away all the membrane.

  3. 3

    Lard and flour

    Crack the hare so it lies flat. Lard it with strips of pork fat and dredge it in flour.

  4. 4

    Brown and let down

    Brown the hare in the butter. Let down with the water and cream, and salt.

  5. 5

    Roast in the oven

    Place the hare in the oven for 1½-2 hours. Strain the sauce and give it a good boil before serving.

Changes from the original

Enheter er modernisert (gr til g, dcl til dl). Utvanningstiden (2-3 timer) er ikke regnet inn i aktiv tid. Fremgangsmåten følger originalen tett.

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Frequently asked questions

Why is the hare placed in water for 2-3 hours?
Soaking draws out blood and tempers the strong game flavour, so the roast becomes milder. It was standard pre-treatment in older game recipes.
Why is the hare larded with pork fat?
Hare meat is very lean. The strips of pork fat add fat that keeps the roast juicy through the long roasting time.

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