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Swazi Stories

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Wild Hare Backstrap

   Wild Hare Backstrap

This recipe uses the back straps from the hare. To see what to do with the rest of the animal go check out the last Swazi recipe! Hare, like venison, is a rich and lean meat so for the tough cuts you want to braise it low and slow or for the tender cuts you want to cook it so it’s still pink so as not to dry out.

   

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Wild Hare braised with bacon and mushrooms

   Wild Hare with Bacon and Mushrooms

Wild hare is a beautifully rich, dark meat almost similar to Venison. Because it's so lean it needs to be treated the same as Venison; either cooked rare to medium rare and pink so that it retains its juices or for the tougher cuts braised low and slow with a wet method to stop it drying out.  

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Wild Goat Bobotie

   Goat Bobotie

Bobotie is a well known South African dish consisting of spiced Goat meat with an egg-based topping. 

Huge thank you to MacLean Fraser, Executive Chef Artisan from the Bolton Hotel who gave us his version made from wild goat meat.

   

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