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 is a traditional Mexican slow-cooked dish originating from the state of Jalisco, where it is typically prepared with goat or beef and built on a rich, aromatic base of dried chillies and warm spices. Over time, the dish has become known not just for its depth of flavour, but for the way it brings people together around the pot.

This version takes that idea and reinterprets it through a northern lens, using mountain hare hind legs as the centrepiece. The hare brings a distinctive wild character to the dish - deep, lean and full of flavour - well suited to slow cooking and long, steady heat.

The recipe is rooted in simplicity. Most of the ingredients are easily sourced from a local shop in Tórshavn, while a small selection of spices brought along, including guajillo chilli and cinnamon, provide the warmth and complexity that define a proper birria.

Best enjoyed outdoors, ideally from a boat with the Faroese cliffs rising around you, this is a dish made for shared moments. That said, it translates just as well to the kitchen at home and can easily be adapted using other types of wild game when mountain hare is not available.

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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 flavor base of the dish and helps the seasoning carry through the long simmer.

Browning and building the flavor 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 color. 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 chilli 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