Smoky Alaska Campfire Grilled Tundra Hare Recipe

Introduction

There is something undeniably primal and deeply satisfying about cooking wild game over an open flame, especially when surrounded by the rugged beauty of the outdoors. Alaska Tundra Hare, also known as snowshoe hare, offers a unique culinary challenge and reward for the adventurous cook. Unlike domesticated rabbit, this wild game is lean, darker, and possesses a robust, earthy flavor that reflects its diet of willow, birch, and spruce. While many shy away from hare due to fears of toughness or a “gamey” taste, the secret lies entirely in the preparation and the cooking method.

This recipe is designed to celebrate the spirit of the hunt and the warmth of the campfire. By utilizing a savory marinade and the distinct heat distribution of an Arteflame grill (or your preferred campfire setup), we transform this lean protein into a tender, smoky delicacy. Whether you are cooking fresh off a hunt in the Alaskan bush or preparing a sourced cut in your backyard, this method ensures a juicy result that pays homage to traditional wilderness cooking. Get ready to experience the true taste of the tundra.

Ingredients

The Marinade

• 1 cup dry red wine (Cabernet or Merlot works best)
• 1/2 cup extra virgin olive oil
• 3 cloves garlic, crushed and minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon juniper berries, slightly crushed (essential for wild game)
• 1 teaspoon black peppercorns
• 1 bay leaf

The Meat & Basting

• 1 whole Alaska Tundra Hare (2-3 lbs), cleaned and jointed into serving pieces (legs, saddle, shoulders)
• Sea salt, to taste
• Freshly ground black pepper
• 4 tablespoons unsalted butter, melted (for basting)
• Fresh parsley for garnish

Instructions

Step 1: Tenderizing and Marinating

1. Clean the hare thoroughly under cold water and pat dry. Cut the hare into joints: separate the hind legs, the saddle (back), and the front shoulders. This ensures even cooking as different parts require different heat levels.
2. In a large bowl or heavy-duty ziplock bag, combine the red wine, olive oil, garlic, rosemary, thyme, juniper berries, peppercorns, and bay leaf. Whisk or shake to mix well.
3. Submerge the hare pieces in the marinade. Ensure the meat is fully coated. Seal the bag or cover the bowl and refrigerate. For best results with wild hare, marinate for at least 12 hours, preferably 24 hours. This breaks down the lean muscle fibers and infuses moisture.

Step 2: Preparing the Fire

1. Fire up your Arteflame grill or prepare a wood fire with a grilling grate. You want to establish a medium-high heat zone (for searing) and a cooler, medium-heat zone (for finishing).
2. If using an Arteflame, aim to cook on the flat steel plancha surface rather than directly over the center flame initially, to control the sear without charring the lean meat too quickly.
3. Remove the hare from the fridge 30 minutes before cooking to bring it to room temperature. Remove pieces from the marinade and pat them dry with paper towels (wet meat steams; dry meat sears). Season generously with sea salt and fresh black pepper.

Step 3: The Sear and Grill

1. Brush the grill surface with a little oil. Place the saddle and leg pieces on the hottest part of the grill surface. Sear for 2-3 minutes per side until a rich, golden-brown crust forms.
2. Move the pieces to a slightly cooler zone of the grill. Wild hare is very lean and dries out quickly if overcooked, so you want to cook it gently after the initial sear.
3. Brush the meat liberally with the melted butter while it finishes cooking. This adds necessary fat and richness.
4. Cook until the internal temperature reaches 155°F to 160°F (approximately 10-15 minutes depending on the size of the cuts). The meat should still have a slight blush of pink in the center for maximum tenderness.

Step 4: Rest and Serve

1. Remove the hare from the grill and place it on a warm platter. Tent loosely with foil.
2. Let the meat rest for at least 10 minutes. This allows the juices to redistribute throughout the muscle fibers.
3. Garnish with fresh parsley and serve immediately while the skin is crisp and the meat is juicy.

Tips

Cooking wild game requires a slightly different mindset than cooking domesticated meats. The most critical tip for Alaska Tundra Hare is to avoid overcooking. Because the animal carries very little body fat, cooking it past medium-well will result in a dry, livery texture. Using a meat thermometer is highly recommended to hit that sweet spot between 155°F and 160°F. If you are worried about dryness, you can employ a technique called "barding," which involves wrapping the hare loins or legs in thin slices of bacon before grilling. The bacon fat renders into the meat, adding moisture and a smoky flavor profile that complements the game perfectly.

Additionally, don't skip the marinade. The acidity in the wine and the enzymes in the herbs are not just for flavor; they are chemical tenderizers. If you find the flavor of wild hare too strong, you can soak the meat in a brine of water, salt, and vinegar for 2 hours prior to the main marinade step. This draws out residual blood and mellows the gamey intensity, making it more palatable for those new to eating wild-caught food.

Variations

While the classic rosemary and red wine combination is a staple for wild game, Tundra Hare is a versatile protein that can handle bold flavor profiles. Depending on what supplies you have at camp or in your pantry, you can easily shift the direction of this dish. Here are a few ways to mix it up:

• Spicy Cajun Style: Swap the red wine marinade for a buttermilk soak, then rub the meat with a mix of paprika, cayenne, garlic powder, and onion powder before grilling.
• Hasenpfeffer Inspired: Add cloves, cinnamon, and lemon zest to the red wine marinade for a traditional German flavor profile that is warm and aromatic.
• Citrus & Herb: For a lighter summer version, marinate in white wine, lemon juice, excessive garlic, and fresh oregano.
• Sweet & Smoky Glaze: In the final minutes of grilling, brush with a mixture of maple syrup, birch syrup (if available in Alaska), and apple cider vinegar.
• Bacon-Wrapped: As mentioned in the tips, wrap each piece in bacon and secure with a toothpick to ensure the meat stays incredibly moist.

Best pairings

To balance the lean, earthy nature of the Tundra Hare, you need sides that offer richness and comfort. Since you already have the grill fired up, utilize the heat to prepare hearty vegetables. Root vegetables are particularly good friends to wild game. Think charred carrots glazed with honey, or foil-packet potatoes cooked directly in the coals with onions and butter. The sweetness of roasted root vegetables cuts through the savory, iron-rich taste of the hare.

For beverages, a robust red wine is the classic choice; a Syrah or a spicy Zinfandel stands up well to the juniper and game flavors. If you prefer beer, a dark Amber Ale or a Porter offers roasted malt notes that echo the char from the campfire. For a true Alaskan experience, serve with grilled sourdough bread to soak up the resting juices and a side of wild berry compote, such as cranberry or lingonberry, to add a tart contrast to the savory meat.

Conclusion

Grilling Alaska Tundra Hare is more than just preparing a meal; it is an act of connecting with the land and embracing the resources it provides. By treating this wild protein with respect—marinating it patiently and grilling it with care—you reveal a depth of flavor that supermarket meats simply cannot replicate. The smokiness of the campfire, the herbal notes of the marinade, and the tender texture of the meat combine to create a rustic feast that is memorable and distinct.

Whether you are a seasoned hunter or a culinary explorer looking to expand your palate, this recipe serves as a perfect introduction to campfire game cooking. Gather your friends around the fire, pour a glass of wine, and enjoy the satisfaction of a meal cooked under the open sky. The Tundra Hare, when prepared correctly, is a true northern delicacy waiting to be savored.