For the hunters out there, turn hare into a gourmet feast with this savory and sweet marinade which not only tenderizes, but flavors the rabbit meat. If you do not have access to blackcurrants, try substituting huckleberries, redcurrants, boysenberries, lingonberries, or even blueberries, along with a corresponding sweet, fruity wine. […]
Recipes for rabbit, venison, moose, elk, boar, and other wild game.
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Food Quote of the Week
"As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again." --Leslie Newman
"Browning meats and vegetables enriches the flavor of soups and stews. Try adding 1 teaspoon sugar to the fat, then heat, stirring often until the fat is hot. The sugar caramelizes and gives everthing a beautiful color and flavor with neglible sweetness."--Sharon Tyler Herbst
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