For about 2 people

Wild hare back is an absolute delicacy as far as I'm concerned, a beautiful piece of meat from our equally beautiful Dutch nature. Hare is not used very much in Dutch cuisine these days, let alone that the hare finds its way to our BBQ and that is actually a pity. It is my job to convince you of the fact how wonderfully tasty hare can be and what a privilege it is to be able to enjoy this beautiful piece of game. Of course, the hare meat can be found at the poulterer, wholesaler or online, it is even better to get in touch with a hunter and get the most beautiful and freshest hare meat from them. This may seem a bit exaggerated and difficult but believe me it is definitely worth it. So purchasing hare can no longer be the problem. I therefore hope that this recipe will be the reason for many culinary bbq adventures with hare in the lead role.


  • Wild hare's saddle
  • Bacon 100 grams
  • Wild Food - Deer Rub


  • BBQ with lid and indirect heating option
  • Heat shield for kamado use
  • Core thermometer
  • Butchers rope
  • Filleting knife
  • Scissors
  • Cutting board
  • Smoke chips, apple


  • Sprinkle the hare's back generously with the Wild Food Deer Rub the day before.


  • After the herbs have had plenty of time to absorb properly, it is now time to prepare the saddle of hare.
  • Cut the back on both sides along the vertebra down to the bone, be careful not to cut the fillets completely loose from the back.
  • Now put the slices of bacon between the fillets and the back bone, you can stuff a little here. I don't think there can ever be too much bacon in a dish.
  • Fill both notches with enough bacon.
  • Now cut a number of pieces of roulade rope of sufficient length, tie the fillets as shown in the photos. Start in the middle and work towards the ends. Pull the rope but make sure it is not too tight.
  • Now light the BBQ and prepare it at 200 degrees to grill immediately.
  • Provide a good hot grill grate and grill the hare nicely.
  • Remove the hare from the heat and now lower the temperature in the BBQ to about 120 degrees.
  • When the desired temperature has been reached, a small handful of apple smoke wood chips can be sprinkled over the hot coals. This certainly doesn't have to be much, a subtle smoke flavor is what we aim for with this preparation. It would be such a waste of the refined hare flavor to exaggerate the smoking.
  • Tip, do not pre-soak the wood chips in water, this causes steam development in the BBQ instead of the wood smoke we want and ensures that the hare meat cooks too quickly.
  • Quickly place the heat shield in the kamado or move the hare to an indirect heat zone when using another BBQ.
  • Cook the saddle of hare at 120 degrees to a core temperature of 52 degrees.
  • Check the temperature with a core thermometer, when the desired temperature has been reached, the hare can be removed from the BBQ and rested under aluminum foil for about 5 to 10 minutes.
  • Now it's time to fillet the saddle of hare and then enjoy this delicious piece of game.

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