hare

Spicy Hare stir-fry regional SiChuan style – Recipe

Spicy Hare Sichuan style

Spicy Hare Sichuan style

Hunting season has begun with an abundance of local Wild Game choice; Hare, Pheasant, Goose, Deer and Wild boar to name a few. Since I returned home I haven’t had the chance to try on Wild Game cooking. The occasion did not present itself till recently, to buy Wild Game and fowl directly from a hunter-gatherers group. Almost two weeks ago I picked up a Wild Rabbit or Hare, already butchered in parts; front legs, back legs and saddle at my request. Otherwise, I would have to skin, gut, debone and butchering it myself well that is just too much 麻烦 ’mafan’ or trouble since I only could prepare it the next day.

For this dish, you can use the whole Rabbit or Hare saddle rack by chopping it up in pieces or cut out the loins and then cut at an angle in fine slices. After I had posted my photos I received questions how I deboned the Hare. Instead of writing out that process I found a good instructional video to watch. Newbies to deboning might find this to be helpful improving their technique and make this dish as a next meal.

Sichuan is one of the popular cuisines in China and has set ground in Europe with a growing group of gourmets aficionados, its famously know because of their hot spicy taste and the flavour of numbing Sichuan pepper (aka Mala Wei 麻辣未). However it is actually a variety of flavours combined together; spicy, salty, sour, sweet, bitter, smokey and flowery (Sichuan peppercorns). It is not rare that you will find all of these flavours in one dish.

Flavors of Chuan Cuisine — hot and spicy

A variety of seasonings are used in Chuan Cuisine, and each dish can be cooked differently. Therefore Chuan Cuisine enjoys a reputation for variety. As the saying goes it’s ‘one dish with one flavor and one hundred dishes with one hundred flavors‘.

The most common flavors of Chuan Cuisine are hot and spicy, “the five fragrances” (Fennel, pepper, aniseed, cinnamon, and clove), other mixed spices, chili and Sichuan pepper (made with prickly ash), and sweet and sour. Source: Chinahighlights

Ma Po Doufu, Kung Pao Chicken, Yu Xiang Rou, are favourites in and outside of China, next to the common and exotic ingredients are wild game dishes, in all Chinese cuisines and all over south-east Asia. This realisation came to me after the huge response I had on my post with the request to share my recipe.

Now you might have an idea what you are preparing to taste, eating spicy and hot will never be the same. Since it was a trial cooking with Hare meat I have not taken any photo shots during preparation or cooking, these will be added later. For more information on some of the ingredients with images, you can read this here.

Last Sunday I’ve picked up a frozen goose and another Wild Rabbit, the Goose to try a roast and the Rabbit in three different dishes. Coming up!

Spicy Hare Sichuan style

Spicy Hare Sichuan style, dinner tonight

Enjoy!

Spicy Hare or Rabbit Sichuan style

Spicy Hare Sichuan style

Spicy Hare Sichuan style

Who would have guessed at a food swap, having a great coffee talk I would end up joining wild game groups on the net and near the woods (no I don’t hunt). My curiosity has introduced me to otherwise unknown wild game gourmets of cooks and hunters.

It didn’t take too long to buy a fresh wild rabbit/hare directly from a hunter and before I arrived home I decided to prepare Sichuan style version. With the infamous dried peppers ‘Hua jiao‘ 花椒粒 and ‘La jiao’ 辣椒乾 (literal translation is flower pepper kernels and dried Sichuan chilli).

Both are very distinctive spices not easily replaced if you want to add a particular heat and aroma.

Hua jiao & La Jiao

Hua Jiao Flowerpepper and La Jiao Sichuan whole pepper

 

These ingredients are not common in supermarkets or deli stores. I have added the images for recognition. So you know what to search for at the Chinese supermarkets or Asian Toko’s.

Homemade Sichuan hot chilli oil is an infused aromatic oil, made of grounded Sichuan chilli peppers (la jiao) and flower pepper (Hua jiao) to flavour the oil together with other spices. Used as a finish in many stir-fries, swirled on top of noodle soups and an integral part in marinades for spicy appetisers.

A part of my last batch ended up as food gifts so I need to refill and stock up my own pantry soon. Making the oil is not for the fainthearted because using and stir-frying peppers will release a very pungent sensation and can irritate the skin and eyes.

Conveniently store bought works as well, you can find these at the supermarkets/Toko’s. Shop for the standard Chilli oil look for an aromatic Sichuan version on the shelf.

Aromatic oils; Homemade SiChuan hot pepper chilli oil and Sesame oil

Aromatic oils; Homemade Sichuan hot chilli oil and Sesame oil

 

Aromatic oils; Homemade Sichuan hot chilli oil and Sesame oil 

As with buying sesame oil, for advanced gourmet sleuths, they enjoy cooking with various oils for blending or cooking purposes. Buy small bottles once open use it quickly or it can turn rancid. Note of caution, sesame oil is not intended for frying, but only quick sauté for example to fragrance a dressing or sauce at the end of cooking.

Spicy Hare or Rabbit in Chinese Food Therapy

In my childhood rabbit meat was a staple ingredient and prepared by my parents in many dishes; stir-fries, stews, and herbal soups often paired with traditional Chinese medicine. The latter to make a tonic with the purpose of strengthening and nourishing the body. Cooking with Chinese herbs is about recuperating the body and rabbit meat is well known for its high protein content.

In Chinese dietic therapy; “According to TCM food, like medicine can be divided into the characteristics cold-hot-cool-warm. When applied correctly nutritional ingredients can help the patient to overcome an inclination to or even a manifested disease. Food used to aid and act as preventive part of a nourishing diet can achieve the same goal to strengthen recovery process”.

For more information on the use of tonics and food therapy, click on the links. Browse the internet for more in-depth TCM information and/or elaborate search on practices and belief system.

Rabbit or Hare meat is considered foods with warming qualities, high protein level and the temperature was cold. The more reason altogether to add spice in this wild game stir-fry dish bringing it all in balance.

A few days later I posted food pics of my Sichuan style cooked spicy hare dish just for fun between all other social media posts. The food pics picked up attention with a request to share the recipe and preparation method. Instead of a wild rabbit, hare, you can make this dish with other meats as well, for e.g. lamb would be very nice with the peppers, capsicum, and daikon (rettich/white carrot or aka daikon).

Here is the recipe link Spicy Hare stir-fry regional Sichuan style – Recipe.