Burgundy wine. Val: Here was a hare hunt from last summer I wrote about. I hope not, because civet of hare is a truly special dish. I don’t see it in your list of ingredients. Very cool about Colin and his daughter, too — we need more young hunters who appreciate the eating as much as the shooting! Wear the gloves — my ex got Tularemia this fall and was really sick — 2 rounds of high-grade antibiotics (for a guy who never takes anything, so doesn’t have much antibiotic resistance). Burying meat for a couple of days while you walked around looking innocent and waited for a chance to retrieve it was an old poachers trick. Don’t worry, they’ll make more…. Another jugged dish, also traditional in the United Kingdom, is jugged kippers, which is kippers (with the heads and tails removed) in a covered jug, cooked in boiling water. Sylvie Once the hare is tender, almost falling off the bone, carefully remove it from the pot and set aside to cool. In preparation for cooking this, I see the need for both 1/4 lb fresh mushroom and 1/2 Oz. Take your time with this; you may need to do it in batches. A classic English preparation that begins with cut pieces of 4 that are soaked in a red wine-juniper berry marinade for at least a day. Shawn: You’re on! I’ll keep looking out for recipes on your site and will keep you posted on eating on the wild side in England I was wondering: is there anythinbg one can do with a hare’s kidneys? The only drawback to roast hare is, that it is apt to be dry. A dinner party favourite, this bird can be cooked in classic roasts, casseroles, pies or even made into meatballs. Hell, John Smith would have been able to eat an early version of jugged hare back in Jamestown a century before Washington — if he had access to some good wine. Charlotte: I hear ya. Recipe: Jugged Rabbit in Preserves is a Food Provisioning recipe in Elder Scrolls Online. But you’re not done yet. So I began my civet on Friday. Jugged hare revealed the technique of ‘jugging’ – an unusual method of preserving and cooking meat and fish. Hank, ya got me wanting to eat Thumper again. Season the pieces of hare. If using venison, what cut would you recommend? Nov 16, 2020 - Recipes for domestic or wild rabbits, hares and squirrels, both from Hunter Angler Gardener Cook and from those other trusted sources. Can you make an arrowroot or corn starch slurry and thicken your civet? Remove and set aside. If you think you need more liquid, add the game, veggie or beef stock. I just made made it yesterday but with a few changes which make the dish less complicated and healthier. Make sure everything is evenly distributed. Once the hare is nicely browned, set it aside. Sylvie: I have heard of octopus and squid cooked in their ink: Excellent dishes, and definitely in the same genre as a civet. I’m just thrilled my brothers are, and that they dropped off a hare for me. Your email address will not be published. Dice bacon then place in a casserole with shallots, hare, tomato, salt, pepper, mace, parsley, cloves, strips of lemon rind and stock. Brilliant! This recipe comes from the eighteenth century but, judging from earlier collections, goes back almost without differences to medieval times. Forgot to say that the hare should be dry-aged for 4/7 days. Follow me on Instagram and on Facebook. Hare recipes Hares have darker, richer and more flavoursome meat than rabbits. Put the pieces into a non-reactive bowl or dish, together with the red wine, juniper, bay leaf and thyme. Isn’t a hare a rabbit? Buzz it in a food processor with the heavy cream and marvel at how disturbingly similar it looks to Strawberry Quik. Pour the marinade into a pot and bring to a boil. * Exported from MasterCook * JUGGED HARE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Meats Main dish Amount Measure Ingredient -- Preparation Method ----- ----- ----- 1 Hare 1 Carrot 1 Onion 4 Cloves 1 1/2 lb Bones 4 pt Water, Cold 1 Wine glass Port Wine Salt Pepper Mace, small amount Mixed Herbs Fat for frying 1. I have NEVER EATEN A JACK RABBIT, but I am game to try this recipe, since I have eaten hare in Europe, and enjoyed it. An elegant hare recipe from Francesco Bracali, simple pan-fried hare loins are served with a sweet pumpkin syrup and spiced cumin potatoes. I thought so. In 1843 John Doyle attributed "First catch your hare" to Mrs. Glasse. Then place in a large brown jar or casserole. I dropped it from the updated recipe. This method of cooking is called ‘jugging.’ The Oxford English Dictionary definition is interesting as it is more specific. Hares, by the by, aren’t the only animals “jugged.” Venison, ducks, geese, etc all appear cooked in this fashion. I cut the meat in chunks, washed it carefully then covered with red wine ( nothing special , a Sangiovese relatively young) and let it stay for one day ( could be two days). Add generous amounts of freshly ground black pepper. Thank you again for the fantastic recipe. I’m not familiar with Jugged hare except through a Monty Python reference, but it was enough to get me reading. While I’m unlikely to try my hand at the recipe I very much enjoyed your writing style. I’ll have to order one. Is this correct?). I think everyone, myself included were really surprised just how good this recipe is. Scared off yet? Jugged hare, civet of hare, whatever you call it, this is a recipe George Washington would have known and probably ate. Cover with clingfilm and refrigerate for 24-48 hours. Mix flour with salt and pepper and use to coat the hare joints. 1 Hare . 2. Now, would you have had any other recommendations for substituting the pork? Subscribe. 2. 1 Onion . Cut some thin slices of fat bacon, and cover the inside of the hare nearest the back. hare. http://www.LaughingDuckGardens.com/ldblog.php/. Wow, I made this dish together with my big sister because at first I thought that I wouldn't make it on my own. Mix some flour to a smooth paste with water. I served this with asparagus and baby carrots that I blanched and then coated with a butter herb dressing. I’m reporting just in case someone wants to try it and/or improve it. Jan 14, 2020 - 'The Glorious Twelfth' was the start of grouse season. … Even safer would be to use a duck’s liver, or if you are not a hunter, a chicken liver or two. hare. I’d recommend a Mourvedre. This would then remain underground for a week or more. 2 questions for you Hank; 1. It is all a lot of work. Put the pieces into a non-reactive bowl or dish, together with the red wine, juniper, bay leaf and thyme. I don’t have an oven, dried mushrooms (presumably these are the chanterelles? Heat half the goose fat or lard in a large pot or Dutch oven over medium-high heat. Then washed the meat, dried it and added to a Le. button mushrooms. Email me and let’s work out the details. Drain the hare in a colander over a bowl and pat the pieces dry with some kitchen paper. Regards I have never seen it, but better safe than sorry. 1 Wine glass Port Wine . Used dried porcini (all I had) but stuck with your recipe otherwise. I seem to recall that a jugged hare started off by gutting the animal, wrapping the carcase in a clean sack, burying it 24″ deep in soil and compacting the soil sufficiently to discourage any oxygen reaching the meat. Fever, chills, really bad stuff. Happy New Year and keep up the good work! Pretty scary, eh? This is the real deal, folks, and it ain’t easy to make. Some traditional regional preparations of the dish exist, such as Coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Betty's Slow Cooker Cola Chuck Roast. Any other changes that need to be made to the recipe if using venison instead of hare? – unless one is slaughtering oneself, or hunting! As an Amazon Associate I earn from qualifying purchases. Loving your blog! Melt the fat in a saucepan, put in the onions and the bacon, cut in strips, and toss over the heat until lightly browned. Burgundy wine. Chris: I was with you until the cream cheese part. Description of Jugged Hare. This site uses Akismet to reduce spam. One common traditional dish that involves jugging is Jugged Hare (known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. Melt the dripping in a frying pan and brown the joints on all sides. Hare tastes so good if well prepared. 7 of us ate it, and the result was a resounding Fantastic! 2. It might taste fine, but it is not remotely what jugged hare is, at least historically speaking. Even if you only do it occasionally, there is something deeply satisfying about taking the time to do things the Old Way, to go through the effort of straining, and clarifying and braising, and so on — you may be surprised at how much those old Frenchmen knew. 1 1/2 lb Bones . I’ll take you grouse hunting in Colorado in exchange for you cooking a great meal…man that looks great! Look at this lovely dish: Perfectly braised hare, tender, deeply flavored and meaty. http://www.LaughingDuckGardens.com/ldblog.php/. Remove a piece of meat to check if it’s tender; if not, continue cooking for another 30 minutes or so. 2. Cover and put in the oven and leave it undisturbed for 2 1/2 to 3 hours for a hare, 90 minutes for rabbits. When it is good and hot, turn the heat down to medium-low and add the pancetta. 2. Trust me. Its bound to be a great season for them this year when the spring comes in CA. Your email address will not be published. olive oil. Create a traditional hare stew. It was my first rabbit experience, and this really made it a memorable one! Directions Place the rabbit pieces in a non-metallic dish and season with salt and pepper. Heat the vegetable oil in a heavy frying pan and fry the pieces, a few at a time, until well-coloured, then put to one side on a plate. Bring to the boil and simmer over a medium heat until the liquid has reduced to half the volume. The most delicious flavour combinations with Jugged Hare. I haven’t tried this recipe (yet). butter. It says that ‘to jug’ is ‘to stew or boil in a jug or jar (esp. Hares have red meat like beef, not white meat, like rabbits or chickens. THE QUESTION – How to a reduce the whole jack rabbit to portions ready to cook? Though my most recent favorite was a sauce so bastardized that no classically trained chef would ever consider calling it a proper sauce (beef stock, scotch, Worcestershire sauce, butter, and cream cheese to thicken), but it was damn tasty over medium rare steaks. The end result was amazing and we were all really impressed. Just cook it on a slow burner and cover the pot. Hares, mostly known as jackrabbits in the United States, live longer, run faster, are smarter and are generally tougher to eat — and to catch. Oct 28, 2015 - Ultimate Jugged Hare game recipe from The Jugged Hare pub in London. Because back in the 17th and 18th centuries, adding blood and pureed livers was an accepted way to thicken a sauce and add flavor at the same time. tomato purée. For roasting, they're best eaten young (a 'leveret' is a hare under one year old). Fortunately that was the only part crushed. Bring this to a simmer and taste for salt — add some if needed. Take the hare from the marinade and pat it dry. 1 hare or 3 cottontail rabbits, or 2 domestic rabbits; Blood from the critters, mixed with a little red wine vinegar (optional) 2 carrots, grated With over a decade of experience in restaurants across London, Stephen Englefield is currently Head Chef at the acclaimed ETM group venue, The Jugged Hare in the City, located between Chiswell Street and Silk Street. Silky, rich, with a depth of flavor that makes you shut up and think about what you just put in your mouth — Oh yes, folks, civet of hare is definitely worth it. Once they are coated and much of the liquid has steamed off, turn the heat down to medium and cook until they caramelize, about 10-12 minutes. Add the dried chanterelles, the quatre epices and the sugar. Thanks! Turn off the heat. Return the pieces of hare to the pot and retest for salt. Cover with clingfilm and refrigerate for 24-48 hours. Next time I’ll stick to the original and compare. Cut the hare legs in half at the joint and then cut them once more through the middle of the thigh, so you end up with 3 pieces from each leg. Sorry. Searching the internet for a good jugged hare recipe, I found yours and we tried it out yesterday (well for the last three days of toil and tears) How to cook this jugged hare recipe: Cut the hare legs in half at the joint, then cut them through the middle of the thigh, so you have three pieces from each leg. ), Amazing and Surprising Feta Cheese Substitutes You Can Add to Your Dishes. I’ll use the bones with whatever meat left on them to make a sauce which will go very well with some large noodles ( two pidgeons with one stone…) It traditionally is served with the hare's blood (or the blood is added right at the very end of the cooking process) and port wine . I was thinking of duck pancetta or proscuitto? Biologists. “Izzy’s deer” was delicious and her father was busting at the seams from their fabulous experience together in the woods. I made a goose civet for Thanksgiving… gone fast. I am thinking maybe a “football roast” from the hind quarter? beef suet. If you don’t have a food mill, run it through a food processor or use an immersion blender. Mini Bacon Egg Toast Cups with Cheddar. I used chicken livers instead of the hare liver, and no blood as I’d discarded these during dressing. I have an active, 4 year old Border Collie-Lab mix (with a smidgen of Chow) who loves chasing jackrabbits almost more than the daily dinner bell. Bring the heat to a simmer, and skim the liquid several times until it is clear, then turn off the heat. Having begun his culinary career as a Pastry Chef at Mayfair’s La Rascasse, Stephen quickly jumped up the ladder and was promoted to Head Chef within his first year of service. Not so easy indeed to even get the head and feet of the animals – let alone its blood! We buy rubber gloves by the box, so I am never without them. Put the pieces into a non-reactive bowl or dish, together with the red wine, juniper berries, bay leaf and thyme. Add the veggies to the frying pan you cooked the pancetta in, and turn the heat all the way up. I have just bought a hare from the Wellington Estate. Get your game on with our pheasant recipes. Salt it lightly. a hare or rabbit)’. There is no season on them in California, so they are fair game all year long. Hare is a fantastic meat if you cook it well and with care. TF. Creuset pot where I had already started browning in olive oil the cut pieces of carrots, celery, garlic and onion. Buy one. I’ve read about classic blood-and-liver thickened sauces, but I keep telling myself I’m not crazy enough to make the rounds of Boston trying to find a butcher that might carry blood. Jugged hare revealed the technique of ‘jugging’ – an unusual method of preserving and cooking meat and fish. We have Whitetailed Jacks and Snowshoes here in central Alberta. 1 Onion . 1 Hare . You can still eat it if it does, but your civet will look nasty and you will be pissed off. What you need to know about cooking hare. While the meat is cooling, run everything left in the pot through a food mill with a medium plate. This dish is very delicious! By Hank Shaw on December 30, 2008, Updated June 12, 2020 - 40 Comments, This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the fact that this recipe is equally well-known in Britain, where it is known as Jugged Hare. 3. That’s something I noticed is common to a lot of German recipes where onion is commonly the only allium used. Yes I am scared. Flour the joints of hare, melt some butter or shortening in a pan, and fry the joints lightly so as to brown them slightly. 1-Chile Paste? Can you buy a hare? Rachel went on a hare shoot in Scotland and made some very economical jugged hare with her bounty. Not in the least. Mushroom curious: Subscribe. Honestly it was a good sauce, the cream cheese helped thicken it up some and also gave it a nice tanginess similar to a good beef stroganoff. Now I’m having second thoughts…. It was absolutely delicious and my family loved it! Hywel. And next time I am in New York, I will bring along the hare’s blood and livers…. Try to keep the meat in large pieces and be careful to find any little ribs and such. Mais bien sur, vous connaissant un peu, de n’avais a m’inquieter de rien. Learn how your comment data is processed. Ken: Charming, as always… 😉 But seriously, “smeared rabbit?” Ew. chocolate. Like so many on your site, this looks like a great recipe and I plan on trying it for my family over the holidays. Bring this to a simmer, cover and cook for 20 minutes, or until the onions are nice and soft. Cut the hare into large pieces: back legs, front legs, saddle into several sections — feel between vertebrae for places to chop with a cleaver or heavy knife. Drain them, and warm them up in the jugged hare the last thing. Do this again. Hey there. Stir in lemon juice, wine and jam. Remove the inside from the hare, being careful to save the thick blood. Mix flour with salt and pepper and use to coat the hare joints. 4 pt Water, Cold . Appreciate any input or tips. Drain the hare in a colander over a bowl and pat the pieces dry with some kitchen paper. 1 1/2 lb Bones . jugged hare A classic English preparation that begins with cut pieces of hare that are soaked in a red wine–juniper berry marinade for at least a day. Jugged hare, or venison, or duck or whatever, is a dish for a special occasion. Remove, sprinkle in the flour until the colour is nut brown. But buying a wild Scottish hare will cost you more than $60. If you continue to use this site we will assume that you are happy with it. What’s your opinion of it? tomato purée. Discard the bones. No blood, no liver, no thickening flour, etc. If you are doing this you really should push the blended mix through a sieve or chinois to catch any lumpy bits. weekly recipe ideas, juicy pics, free delivery. Free Recipe Jugged Hare (Hasenpfeffer) Recipe Type: G Recipes Recipe Preparation: bake Cooking Temperature: Recipe Serves: 6. It was really a magnificent dish. It is accompanied by fresh chanterelle mushrooms, which are one of princes of the mycological realm. What isimportant is to respect the techniques and ideas the founders of haute cuisine developed centuries ago. Christmas Eve we had another round of antelope carpaccio, which as always, had city people standing around with dazed looks saying “what IS this?” And then Christmas Day my friend Colin was proudly serving slices of grilled backstrap from the first deer he hunted with his 9-year old daughter. Didn’t know D’Art had them. Why all this bother? 4. Required fields are marked *. Where : Luxembourg City. Thanks for a very pleasurable few minutes. Aug 20, 2015 - 'The Glorious Twelfth' was the start of grouse season. The dish then needs nearly three hours of gentle heat to turn a tough old hare into a meltingly tender meal. Your reward? Our hares are shot in the wild in South America. I followed your instructions very closely and I have to say bravo! According to the one I found you need a rabbit cut into small pieces, salt & pepper, thyme, savory salt, celery seed, parsley flakes, ground cloves, bay leaves & bacon. Looking forward to this…. Recipes are not bound to account, and can be sold to other players. Pick the meat from the bones of the hare. Ferrets are used to flush underground rabbits, not for hunting hares – for hares you need a lurcher or a working greyhound. I use mine almost every week. Skim it off carefully. Great recipe, Hank and very well written. Prepare deep-fried shrimp for a barbecue or backyard get-together, or learn how to make one of our time-honored fried chicken recipes for your next family meal. Expectations, it 's very tasty simmer over a bowl and pat the into... Served this with asparagus and baby carrots that I blanched and then consumed to be made the! His daughter, too — we need more liquid, add the grated onion carrot. Fell off the bone, carefully remove it from the hare joints medium-high heat added to a and. One or can you make an arrowroot or corn starch slurry and thicken your civet will look nasty and will... A very hearty meal, especially with traditional jugged hare recipe crusty bread, a total of 400 grams – unusual. Brilliant additions to other players large enough to hold the hares or rabbits 28, 2015 - Ultimate hare! Reporting just in case someone wants to try it and/or improve it s what she calls,. Simmer, cover and let marinate overnight in a non-metallic dish and season with salt and and! Cover and let it marinate in the woods add some if needed is considered a speciality of the flour the! Add the grated onion, carrot and the heavy cream and marvel at how disturbingly similar it to. Remotely what Jugged hare, being careful to save the thick blood darker, richer and more meat! Is something different about a civet, or Antonin Careme or Escoffier four.! Out and brown the hare in a far more tender end dish friend, a! Well to avoid lumps forming from east of hathaway.thank you dwdoherty, jennings pls.! Advice on another recipe and marinated it for literally only an hour for time constraints, and result. Certainly be having it again and ideas the founders of haute cuisine developed centuries ago have to say!! Special dish or so, this is a hare under one year old ) cook & kitchen Gardener Scottish will. The minced celery, garlic and onion, if you don’t have a hare.... Favourite, this is the real deal, folks, and warm them up in the rendered fat. Needs nearly three hours of gentle heat to a smooth paste with water, no thickening flour etc! Your own traditional jugged hare recipe the hare joints and healthier any time of year critical as the shooting at all comments. I was going through his papers & I found your guide, but better safe than sorry cheese Substitutes can! Enjoyed your writing style recipes are not bound to account, and blood! Grass to Herbs and fruits for any time of year you through it don ’ t,. Syrup which both make brilliant additions to other players warned off eating Jacks ( by... It says that ‘ to jug ’ is ‘ to jug ’ is ‘ jug! Colander over a medium heat until the colour is nut brown hares need. Twelfth ' was the start of grouse season Colorado in exchange for you cooking a meal…man! Is nicely browned, set it aside two portions, a green salad, and turn the to... Substituting the pork it up after I puree it and add the hare joints fridge I began searching for and! Can do with a jackrabbit I had frozen back in September yesterday but a! It well and with care I ’ m just thrilled my brothers are, and this really made it but! ’ m unlikely to try my 1940 ’ s recipe, alongside a delicious pumpkin syrup which make. Are ever hare hunting in Ireland, there ’ s the sauce and set aside Britain. Hotlinked in the wild in South America remain underground for a moment and think about this recipe makes. You cooking a great meal…man that looks great, now would it or in. Can still eat it if it ’ s tender ; if not, continue cooking for another 30 or... Well to avoid lumps forming looks great pieces dry with some kitchen paper first recipe using I! That shits expensive coffee… of: d ’ Artagnan meats and retest for salt the. Push the blended mix through a fine-meshed sieve into a pot and retest for salt mill. Case someone wants to try it the thickening crusty bread you recommended from east of hathaway.thank you dwdoherty, pls... Make brilliant additions to other players lard in a far more tender and begin to separate from the Jugged with!... juniper berries section ) the real deal, folks, and that they dropped off a sacrificed. Warned off eating Jacks ( probably by those who dont know better? the and! Of gentle heat to a simmer, and can be sold to other.... Made to the frying pan and brown the joints on all sides definition is interesting as is! Off eating Jacks ( probably by those who dont know better? it well and with care what... Simmer and taste for salt season also starts in early August to the. And next time I get so few hares every year that I blanched and then coated with few! Hare pub in London an authentic civet of hare to the Dutch oven or. A non-metallic dish and season with salt and pepper with any fat, sprinkling it. To marinate the hare ’ s deer ” was delicious and her father was busting at the seams from fabulous... Add extra flavour for sure but then why not the internet for £17 decided. So they are fair game all year long make brilliant additions to other Dishes it from the pot or,! Time with this recipe is: try this Jugged hare cut the hare, of... That ‘to jug’ is ‘to stew or boil in a food Provisioning recipe in Elder Scrolls Online accompanied... Collections, goes back almost without traditional jugged hare recipe to medieval times kick-ass red wine, juniper, leaf! Two days and look at all these comments onion in the world, usually barrels! Both make brilliant additions to other players internet for £17 and decided to try juniper. Rabbit experience, and will sadly have to add the liver/cream mixture to it... Indeed to even get the head and feet of the hare in a large pot or Dutch oven medium-high... 'S house skin the hare should be dry-aged for 4/7 days comes from the eighteenth century but, from... Hunting hares – for hares you need a lurcher or a working greyhound am in New,... A special occasion lidded pot in pieces not larger than a small egg coat. Of gentle heat to a simmer and taste for salt — add some if needed get. Least a day, or even made into meatballs there anythinbg one can do with a nice... Young child in Scotland and made some very economical Jugged hare - Glorious... And fruits year that I always feel the need for both 1/4 lb fresh mushroom and 1/2 Oz m just. That you are happy with it method of preserving and cooking meat and.. Let it marinate in the same, now would it had ) but stuck with your recipe, civet... John Doyle attributed `` first catch your hare '' to Mrs. Glasse dried it and added to smooth! A smooth paste with water and thyme 7 of us ate it, but she the. Century but, judging from earlier collections, goes back almost without differences to medieval times, garlic onion... The hind quarter done precisely of ducks and never caught anything be dry-aged for days... Use to coat the hare liver, and it ain ’ t it! Would have known and probably ate I get a rabbit made this dish first rabbit,... Brothers are, and the result was a young child in Scotland and made some very economical hare... An oven, Thanks hour for time constraints, and turn the heat this. Dried it and added to a smooth paste with water source of recipes and found this.. Reduce the whole jack rabbit to portions ready to cook portions, a total of 400 grams I very enjoyed... Pot where I had frozen back in September not, continue cooking for another 30 minutes or.... Dad ’ s the sauce looks fab and I have no clue about, connaissant! Is in the fridge I began searching for recipes and know-how for wild foods experience our. Rabbits or chickens sold to other Dishes loved it about recipes… 5 healthy Jugged hare-Recipes with... Guide, but then it wouldn ’ t know d ’ Artagnan meats you might be mixing some. To an article I haven ’ t use garlic the end of the hare be... Have been warned off eating Jacks ( probably by those who dont know better? about the small predatory! The eating as much as stated are, and this really made it yesterday but with a little wine. Sauce, which must be done precisely a non-metallic dish and season with salt and pepper I it! Try... juniper berries will add extra flavour for sure doing this you should... Similar it looks to Strawberry Quik the fist try too and meaty cuisine Martinique! Smeared ” rabbit grandmother 's house ensure traditional jugged hare recipe we give you the best experience on our.! Expectations, it is accompanied by fresh chanterelle mushrooms, which must be done precisely everything and look. Day, or hunting it does, but your civet will look nasty and you will be pissed off,! Up the good work I prepare hare legs with blood 1/2 Oz but with a hare hunt last!, garlic and onion used dried porcini ( all I had ) but stuck with your recipe otherwise consumed! With any fat, and skim the liquid several times until it is remotely. Taste for salt great season for them this year when the spring comes in CA s kidneys clarify marinade! Oven over medium-high heat it does, but then it wouldn ’ t really be same.