Quick Answer
After hunting a snowshoe hare, field dress the animal immediately to prevent bacterial growth, then humanely skin and clean the carcass. Store the cleaned hare in a cool, dry place before preparation for cooking. Follow proper sanitation and food safety guidelines throughout the process.
Field Dressing and Skinning
Field dressing a snowshoe hare should be done as quickly as possible to prevent bacterial growth. Locate the anus and genital area, then make a shallow cut around these areas. Cut through the diaphragm and ribcage, taking care not to puncture the stomach or intestines. Remove the organs, including the heart, lungs, and intestines, and set them aside for possible use in cooking. Next, skin the hare by making a cut from the anus to the base of the neck, and then peeling the skin off in one piece.
Cleaning and Preparation
Once the hare is skinned, rinse it under cold running water to remove any remaining debris or blood. Pat the hare dry with paper towels, paying extra attention to the cavity area. Remove any excess fat and connective tissue from the cavity, and then fill the cavity with a mixture of salt, pepper, and any desired aromatics, such as onion or garlic. Store the cleaned hare in a cool, dry place until ready to cook. A temperature of 38°F (3°C) or lower is ideal for storage.
Cooking Techniques
Snowshoe hare can be cooked in a variety of ways, including roasting, grilling, or stewing. Before cooking, it’s essential to remove any visible fat and connective tissue from the meat. For roasting, season the hare with salt, pepper, and any desired herbs or spices, and then roast at 325°F (160°C) for 2-3 hours, or until the meat is tender and falls off the bone. For grilling, season the hare as desired and then cook over medium-high heat for 5-7 minutes per side, or until the meat is cooked to your desired level of doneness.
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