Posted by: hearttohearthcookery | October 16, 2010

To Pott Hare

To Pott Hare

This is the time of year for preserving and this time I am potting hare (rabbit).  The rabbit was baked in a redware  dish in a bake kettle with butter.  More butter was clarified in a posnet to be ready for the actual potting.  The receipt gives the option of boning the “hare” or cutting it in quarters.  I chose the later option as is pictured to the left.  Next I “season(ed) high” with “beaten” pepper, salt, cloves, mace, and Jamaican pepper (all spice).  I have half the clarified butter added and will completely fill the pot with this butter and “keep for your use”.  A thick leather will be covering the pot.

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