Hare in a can or What's up doc!?

once upon a time roger and elmo found themselves in a pickle!
is it a wabbit season?
or is it a hunter season?
this is where kinologists of ancient times say bogie got his signatory "What's up doc?!"

if you ever find yourself traveling a similar rabbit-hole do not despair but prepare! in proper season of the year procure some hare (or rabbit). things should be mentioned that unless the fluffies can be hunted upon or otherwise pouched any kind capital investment in a form of retail purchase the costs of the final product would be prohibitive! we shall mention it would be simpler to travel to flandres and have one in the finest establishment there of (not to mention fabulous beers!)!

here we assume the presence of a common sense and good pinch of self-preservation awareness of the reader

surely aware of the fact that legs and backs of these animals bare far more different functions it is advisable to separate them into different process lines from the beginning. we however will proceede with a leggy assumption (for simplicity).
approximately 2,5 kilos of rear propulsion legs would have to be de-boned. this is a tricky process to do right as well as fun to follow for the whole family! be sure to remove any sorts of pellets or bullets though should not be hard to spot.
this shall leave us with around 1,5kg of plain flesh that you shall chop into ragout! that's right small but not too small pieces. through 'em in a pot and add some salt and just barely cover with water on slow boiling for 30-40 minutes

in the mean time take glass jars of 0,5-1,0 littres in size with air-tight lids (rubber-rimmed) and wash thoroughly with your hands in hot water and separately hand-scrub with baking powder and proper wash off.
put in each on the bottom 4-5 bay leaves a pinch or two of black peppercorns and piment and dry coriander seeds and if you like it a pinch each of black mustard seeds

once the hare is ready -- pack the meat into cans without compressing to about one finger thick below the rim and cover with its own bouillon. put a table spoon of schmalz flat on the top and close the lids

put the jars into a large flat bowl and fill the bowl with water to about one finger below the jars' rims an pasteurise for an hour or two or even three (depending how paranoid you are).
cool off

kept in the ice-box it stays well until spring and may be even longer. make sure to periodically check the jars for any sort of visible bacterial activity such as internal molding or bubbling and/or juicing up.


the simplest way to enjoy succulent hare is to warm up the jar (after opening and examination) on a water bath and pouring contents over the fresh boiled potatoes. give it alittle fresh look with chopped scallions or your choice of herbs of your winter garden!

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