Snowshoe Pot Roast
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INGREDIENTS 2 young snowshoe hares *Marinade for Snowshoe Pot Roast 1/2 onion, sliced Sprinkle paprika Sprinkle garlic powder 1 cup stock or 1 can chicken broth 6 potatoes, peeled and cubed 12 carrots, peeled and sliced Prior to cooking: Preheat oven to 275 degrees. Marinate 2 hares in large sealable plastic bag for 24 hours. Place hares, with marinade, into roasting pot; add onion. Sprinkle meat with paprika and garlic powder. Add stock or 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. *MARINADE FOR SNOWSHOE POT ROAST 2 cups Burgundy wine 2 cups stock, or 1 can chicken broth 1/4 teaspoon nutmeg, ground 1/4 teaspoon 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.