Montana Barbecued Mountain Hare

Introduction

This Montana-inspired Barbecued Mountain Hare is a true delight for outdoor cooking enthusiasts. By marinating the hare in a smoky barbecue sauce and expertly reverse-searing it on the Arteflame grill, the flavors are locked in to create a juicy, tender dish with a beautiful crust. This recipe is perfect for grill masters who love cooking everything over an open fire, using the Arteflame’s incredible heat zones to achieve perfect doneness. Get ready for a rich, wild taste enhanced by fire-grilled perfection.

Ingredients

• 1 whole mountain hare, cleaned and quartered
• 1 cup smoky barbecue sauce
• 2 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp Dijon mustard
• 2 tbsp butter

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to burn for about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Marinate the Hare

1. In a large bowl, mix the barbecue sauce, Worcestershire sauce, garlic, smoked paprika, salt, pepper, and Dijon mustard.
2. Place the mountain hare quarters in the marinade, ensuring they are fully coated.
3. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 3: Sear the Hare

1. Once the grill is hot, place the mountain hare quarters directly on the center grill grate.
2. Sear each side for about 2 minutes, achieving a steakhouse-quality caramelization.

Step 4: Cook on the Flat Griddle

1. After searing, move the hare to the flat cooktop griddle.
2. Cook the meat slowly, turning occasionally, until it reaches an internal temperature of 135°F.

Step 5: Rest and Serve

1. Remove the hare from the grill when it reaches 130°F, as it will continue cooking to 135°F.
2. Let it rest for 10 minutes before serving.
3. Serve hot with your favorite sides.

Tips

• Use butter instead of oil to enhance flavor.
• Make sure to cook all side dishes on the Arteflame grill for a full fire-grilled experience.
• Move food around the flat griddle to utilize different heat zones.

Variations

1. Spicy Cajun Mountain Hare: Add 1 tsp of Cajun seasoning and a dash of cayenne pepper to the marinade.
2. Sweet & Tangy Mountain Hare: Incorporate 2 tbsp of honey and 1 tbsp of apple cider vinegar into the marinade.
3. Garlic Herb Mountain Hare: Replace the barbecue sauce with a mixture of garlic butter, chopped rosemary, and thyme.
4. Asian-Style Mountain Hare: Substitute barbecue sauce with a mix of soy sauce, hoisin sauce, and fresh ginger.
5. Classic BBQ Mountain Hare: Use a traditional homemade barbecue rub with brown sugar, paprika, garlic powder, and chili powder.

Best Pairings

• Grilled root vegetables (sweet potatoes, carrots, and beets)
• Wood-fired cornbread
• Grilled asparagus with butter
• Smoky bourbon or a full-bodied red wine

Conclusion

Montana Barbecued Mountain Hare is an exquisite wild game recipe that makes the most of the Arteflame grill’s unique cooking capabilities. From a steakhouse-quality sear on the center grill grate to slowly finishing the meat on the flat cooktop, this recipe ensures a flavorful and juicy result every time. Pair it with your favorite grilled sides for a complete meal.