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Snowshoe Pot Roast




Source of Recipe


From: Judy Stanton


List of Ingredients




2 young snowshoe hares
*Maringade for Snowshoe Post Roast
1/2 onion sliced
Paprika, sprinkle
Garlic powder, sprinkle
1 cup stock or 1 can chicken broth
6 potatoes peeled and cubed
12 carrots, peeled and sliced


Recipe



Preheat oven to 275º. Marinate two hares in large sealable plastic bag for 24 hours. Place hares, with marinade, into roasting pot and add onion.
Sprinkle meat with paprika and garlic powder. Add stock or chicken broth to pot. Roast, covered for 1 1/2 hours. Add potatoes and carrots and continue to cook until vegetables are finished. Add more liquid, baste and turn hares as needed.
Meat is finished when it falls off the bones.
Place hares on serving dish surrounded by potatoes and carrots. Servings: 4-6

*Marinade for Snowshow Post Roast
2 cups Burgundy wine
2 cups stock or 1 can chicken broth
1/4 tsp. nutmeg, ground
1/4 tarragon
1/2 onion, sectioned

Mix wine and stock or broth and transfer to large plastic storage bag.
Add nutmeg, tarragon and onion. Shake to mix.