Barbecued Mountain Hare (Montana Style) | Arteflame

Introduction

There is a primal satisfaction in smelling woodsmoke mix with the tang of spiced vinegar on a crisp evening. This Montana Barbecued Mountain Hare captures that rugged magic perfectly. The result is succulent meat with a smoky, caramelized crust that falls right off the bone. It feels like a campfire story on a plate, evoking memories of chilly nights warmed by a roaring fire and good company.

Why This Recipe Works

Cooking lean game can be tricky, but this method is foolproof. The combination of a sharp marinade and the Arteflame’s varied heat zones transforms what could be a tough cut into a tender delicacy. It is the ultimate bridge between rustic hunting traditions and modern grilling finesse, proving that wild food can be comfort food. The butter-vinegar sauce balances the rich game flavor, making it a crowd-pleaser even for those new to eating rabbit.

Chef’s Tips

• Patience pays off: Let the hare marinate overnight. The acid needs time to break down those lean muscle fibers for maximum tenderness.
• Master the zones: Sear the meat hard near the center for 2 minutes to lock in flavor, then move it to the cooler outer ring to finish slowly without drying out.
• Baste often: The butter in the sauce is crucial. Brush it on every few minutes to create a glossy, flavorful glaze that keeps the meat moist.

Simple Swaps

If you don’t have access to wild hare, chicken thighs or pork tenderloin work beautifully with this marinade because they handle high heat well. For a gluten-free version, simply ensure your Worcestershire sauce is certified GF and you are good to go.

Ingredients

The Meat

• 1 large Mountain Hare or domestic rabbit, cut into serving pieces

The Marinade & Basting Sauce

• 1 cup water
• 1 cup cider vinegar
• 1/2 cup butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup brown sugar
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder

Instructions

Step 1: Prepare the Meat and Marinade Base

1. Clean the hare thoroughly and cut it into manageable serving pieces (legs, saddle, shoulders).
2. In a large saucepan, combine the water, cider vinegar, chopped onion, minced garlic, salt, pepper, brown sugar, dry mustard, paprika, Worcestershire sauce, and chili powder.
3. Place the saucepan on a side burner or stove and bring the mixture to a gentle boil.
4. Add the butter and stir until it is completely melted and incorporated into the sauce.
5. Remove from heat and let the marinade cool slightly before using.

Step 2: Marinate the Hare

1. Place the rabbit pieces into a large glass bowl or a heavy-duty ziplock bag.
2. Pour half of the cooled marinade over the meat, ensuring every piece is well-coated. Reserve the other half of the sauce for basting while grilling.
3. Cover and refrigerate for at least 4 hours, though overnight is highly recommended to help tenderize the lean muscle fibers of the game meat.

Step 3: Fire Up the Arteflame

1. Build a medium-hot fire in the center of your Arteflame grill. You want to establish a good bed of coals to heat the steel cooktop evenly.
2. Allow the griddle surface to reach a searing temperature. The outer edges will be cooler, perfect for slow roasting, while the center near the grate is ideal for the initial sear.
3. Lightly oil the cooktop with a high-heat oil to ensure the lean meat does not stick.

Step 4: Grill and Baste

1. Remove the hare from the marinade (discard the used marinade) and place the pieces on the flat steel cooktop, closer to the center to get a nice sear on all sides.
2. Sear for about 2-3 minutes per side until a golden-brown crust forms.
3. Move the pieces to the cooler, outer zones of the cooktop to finish cooking gently. This prevents the meat from drying out.
4. Continuously baste the meat with the reserved fresh sauce every 5-10 minutes.
5. Cook for approximately 30-40 minutes, turning frequently, until the meat is tender and cooked through (internal temperature should reach 160°F).

Tips

Cooking wild hare requires a bit more finesse than cooking domestic meats because of its extremely low fat content. The most important tip for this recipe is to manage your heat zones effectively on the Arteflame. High heat is great for color, but if you leave the rabbit near the center fire for too long, the muscle fibers will tighten, resulting in tough, dry meat. Use the "low and slow" approach on the outer rim of the griddle once the initial sear is done. Additionally, do not skip the basting process. The butter and vinegar mixture not only adds flavor but also acts as a necessary fat barrier that keeps the meat juicy. If you are using an older, larger hare, consider par-boiling the meat for 20 minutes before marinating to ensure it is tender enough for the grill. Always let the meat rest for 10 minutes before serving to allow the juices to redistribute.

Variations

While the traditional Montana recipe leans on a vinegar-based barbecue profile, wild hare is a versatile canvas that accepts many flavor modifications. You can easily adapt this recipe to suit different palates or to utilize ingredients you already have in your pantry. Here are a few ways to tweak the flavor profile while keeping the cooking method the same:

• Spicy Kick: Add crushed red pepper flakes or a dash of cayenne to the marinade for a heat that cuts through the richness of the game.
• Herb-Infused: Swap the chili powder and paprika for fresh rosemary, thyme, and crushed juniper berries for a more forest-forward, botanical flavor.
• Sweet Glaze: Increase the brown sugar or add a tablespoon of honey to the basting sauce in the final 10 minutes of grilling for a sticky, caramelized finish.
• Smoky Bacon Wrap: Wrap the loin pieces in thin slices of bacon before grilling; the rendering fat will self-baste the rabbit and add a smoky depth.
• Citrus Twist: Replace half the water with orange juice and add lemon zest to the marinade for a brighter, citrusy note that pairs well with summer grilling.

Best pairings

A rustic dish like Montana Barbecued Mountain Hare deserves sides that match its hearty, outdoorsy character. Since the main dish is rich with tangy and savory notes, you want accompaniments that provide texture and earthy flavors. Grilled root vegetables are a natural choice; simply toss potatoes, carrots, or parsnips in oil and roast them directly on the flat top of the Arteflame alongside the meat. A warm cast-iron skillet of cornbread or crusty sourdough slices toasted on the grill helps sop up the delicious sauce. For a fresh contrast, a crisp coleslaw with a vinegar-based dressing cuts through the richness of the barbecue sauce. Beverage-wise, this dish pairs exceptionally well with a full-bodied American pale ale or a robust red wine like a Zinfandel or Syrah, which have enough spice and fruit to stand up to the bold flavors of the game meat.

Conclusion

Mastering the art of grilling wild game is a rewarding experience that connects you to the land and the history of American cooking. This Montana Barbecued Mountain Hare recipe is more than just a meal; it is a celebration of the wild, brought to life through the dynamic cooking capabilities of the Arteflame grill. By combining a tangy, butter-rich marinade with the precision of flat-top searing, you transform a humble ingredients into a centerpiece worthy of any gathering. whether you are cooking under the open sky of the Rockies or in your own backyard, this dish promises to deliver a savory, tender, and memorable dining experience. Gather your friends, fire up the grill, and enjoy the authentic taste of the mountains.