duckjumper wrote:I'd have to disagree. Hare, which is a red meat, is indeed better medium - you want some pink. However, hares (jackrabbits) are often so tough they really need to be cooked long, low and slow.
As for grouse and pheasant, (and for rabbits, incidentally) I would not go much below medium. Rare can be a little iffy with white meat, although you very much want a blush of pink...
Dealing with dryness can be done by poaching (not boiling) in either stock or oil. Confit is the best way to deal with lean white meat such as pheasant or rabbit legs.
Anyway, that's my $0.02.
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