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!