Alaska Campfire-Grilled Tundra Hare

Introduction

Grilling over an open flame brings out the deep, rich flavors of tundra hare, enhanced by Alaskan spices. Cooking on an Arteflame grill ensures a perfect sear to lock in the juices before finishing at the ideal temperature. The result is a flavorful, tender dish that captures the essence of outdoor grilling.

Ingredients

• 1 whole tundra hare (cleaned and quartered)
• 2 tbsp unsalted butter (melted)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp crushed juniper berries
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp fresh lemon juice
• Wood fire for grilling

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the paper and allow the fire to build for about 20 minutes.

Step 2: Prepare the hare

1. Brush the tundra hare quarters with melted unsalted butter.
2. In a small bowl, mix salt, pepper, smoked paprika, juniper berries, thyme, garlic powder, and onion powder.
3. Rub the seasoning mix evenly over the hare pieces.
4. Drizzle fresh lemon juice over the seasoned meat.

Step 3: Sear the hare

1. Place the hare pieces on the center grill grate where the temperature exceeds 1,000°F.
2. Allow each side to sear for 1-2 minutes until a golden-brown crust forms.

Step 4: Finish cooking on the flattop

1. Move the seared hare to the outer flat griddle cooktop.
2. Cook until the internal temperature reaches 150°F for medium (remove from heat at 135°F).
3. Let the meat rest for 5 minutes before serving.

Tips

• Always remove the meat from the grill when it is 15°F below the target temperature as it will continue cooking while resting.
• Use firewood with minimal smoke output for a clean, natural flavor.
• Brush with additional butter during grilling to enhance juiciness.

Variations

1. Spicy Smoked Hare: Add 1/2 tsp cayenne pepper and a dash of chipotle powder for a smoky heat.
2. Maple Glazed Hare: Brush with a mix of 1 tbsp maple syrup and melted butter for a sweet and savory balance.
3. Herb Marinated Hare: Marinate in olive oil, rosemary, and sage for 2 hours before grilling.
4. Asian Fusion Hare: Use a glaze of soy sauce, ginger, and honey for a tangy, umami-packed flavor.
5. Citrus Infused Hare: Replace lemon juice with orange zest and juice for a zesty twist.

Conclusion

Cooking tundra hare on an open flame brings out the best flavors of Alaskan wilderness. The Arteflame grill’s high-heat searing and even cooktop distribution ensure juicy, tender meat every time. Enjoy experimenting with different seasonings to make the dish uniquely yours.

Best pairings

• Grilled root vegetables (carrots, potatoes, parsnips) on the Arteflame flat griddle cooktop
• Charred asparagus with butter
• Wild rice pilaf with dried cranberries
• Cabernet Sauvignon or an aged Pinot Noir
• Rustic sourdough bread grilled to a crisp finish