Hunting in the wild mountains of the Faroe Islands

Mountain Hare Birria Tacos

A hunt in the wild mountains of the Faroe Islands, transformed into a slow-cooked classic

Birria originates from the Mexican state of Jalisco and is traditionally prepared as a slow-simmered dish using goat or beef, flavoured with dried chillies and aromatic spices. This interpretation uses fjeld hare hind legs, bringing a rich and unmistakable game character to the dish.

The recipe relies on straightforward ingredients from a local shop in Tórshavn, lifted by a handful of spices brought along for the trip - including guajillo chilli and cinnamon - to deliver the depth associated with classic birria.

Best enjoyed outdoors with a view across the Faroese coastline, but equally suited to home cooking and easily adapted to other wild meats.

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Ingredients

Meat and stew:

2–4 mountain hare hind legs
1 packet taco seasoning
2 tbsp oil
3–4 garlic cloves, roughly chopped
3 bay leaves
2–3 whole guajillo chillies
3 tsp dried oregano
5–7 whole cloves
1 cinnamon stick
Beer (enough to cover the meat)

To serve:

Tortillas
150 g grated cheddar cheese
1 fresh red chilli, finely chopped
1 bunch fresh coriander, roughly chopped
1 small red onion, finely chopped

Instructions

Preparing the meat

Rub the mountain hare hind legs thoroughly with the taco seasoning, making sure the spices coat the meat evenly on all sides. This step forms the flavour base of the dish and helps the seasoning carry through the long simmer.

Browning and building the flavour base

Heat the oil in a heavy pot over medium heat. Add the hare legs and brown them well on all sides until they develop an even, deep colour. This browning is essential, adding richness and depth to the final stew. Add the chopped garlic, bay leaves, whole guajillo chillies, dried oregano, cloves and the cinnamon stick to the pot. Let everything cook briefly, just until the spices release their aromas and the pot begins to smell warm and fragrant.

Slow simmering

Pour in enough beer to fully cover the meat. If there is a little left in the bottle, take a sip or open another. Cover the pot with a lid and let the meat simmer gently for around one hour. The hare is ready when it is tender and easily pulls away from the bone.

Shredding the meat and preparing the tortillas

Remove the legs from the pot and set them aside briefly. Pull the meat from the bones and divide it into smaller pieces. Be sure to keep the cooking liquid, this rich broth becomes the birria consommé. Skim some of the fat from the surface of the consommé. Dip a tortilla into this fat, coating it lightly, then place it on a hot frying pan.

Assembling the tacos and serving

Sprinkle grated cheddar over one half of the tortilla, followed by a generous portion of the shredded hare. Fold the tortilla over and fry until crisp on both sides and the cheese has melted. Serve the hot, crispy tacos topped with finely chopped red onion, fresh chili and coriander. For a truly authentic experience, serve the warm consommé on the side for dipping.

About the author

Gordon P. Henriksen is a Danish radio and TV host, journalist, author, speaker, and hunter with a background in environmental biology and communication; he has worked with National Geographic and Nak og Æd and is an ambassador for Seeland, sharing stories from the field and the natural world.

Photos by Emil August Bilde Fogh