Instructions: Heat the fat in Dutch oven with the salt pork or bacon. Dredge meat in seasoned flour, and sear well on all sides in the hot fat.

Blend tomato soup in hot water and add to meat. Add onion flakes and sugar. If necessary, add water to just cover everything. Cook all day at low heat.

Comments: Snowshoe and tundra hare are delicious if properly and promptly prepared - a process that begins in the field. Always wear gloves to gut and skin hares. If you plan to freeze the meat, dry the pieces before wrapping. Use a double layer of wrapping or two heavy-duty freezer bags to prevent punctures from bone ends, which can lead to freezer-burned meat.

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