Delicious hare dishes. To make the meat soft: how to cook a hare. How to butcher a hare
A rabbit stewed in beer (or a hare stewed in beer) is a dish that is now almost forgotten even in those European countries in which it was once a daily routine. Rabbits, you know, are expensive these days, and hares are also rare: if there is no hunter in the family, then there are only a few shops selling game! But even at the beginning of the twentieth century, long-eared were a welcome addition to the diet of peasants: they were not so much raised in the household as they were caught with a snare.
Beer sauce is ideal for wild rabbits and hares - it has a strong independent taste that harmonizes well with the taste of the game. When cooking a domestic rabbit, this taste even outweighs the taste of the meat itself.
A lot depends on the beer. In general, dark varieties are better suited for this sauce, preferably without pronounced bitterness. If you have a soft, sweetish dark, then this is optimal, and you do not need to try the dish during preparation. If the beer is light and / or bitter, keep a couple of tablespoons of granulated sugar on hand, or maybe a double portion of flour and butter for thickening.
So, for 1 rabbit, you need an amount of onions, approximately corresponding to the weight of the rabbit. For frying - 3 tbsp. vegetable oil, plus about 1 tbsp. - for binding the thickener. 1 tbsp flour, respectively, for a thickener, a tablespoon of salt without top, seasonings - to taste, but do not overdo it - beer and onions themselves will give a very intense flavor bouquet.
We cut the rabbit into large pieces, do not grind it, otherwise it will be shaded too much.
Heat 3 tablespoons of vegetable oil in a deep saucepan and fry the rabbit meat over high heat until brown.
While the rabbit meat is fried, peel the onion (as long as we have time), and when it is covered with a crust, we begin to roughly chop the onion and mix it into the rabbit meat, trying to move it to the bottom of the pan. We reduce the fire only minimally so that the bottom does not burn, but it must continue to be strong. We cut the onion - we intervene, we cut the next one - we intervene. This not only saves cooking time ...
Even if you have chopped the onion in advance, in no case do not introduce it in full volume! Otherwise, one and a half kilograms of onions will not be fried, but boiled in their own juice. But when the onion is mixed gradually, it turns brown and beautifully caramelized.
When all the onions are mixed in and fried with rabbit meat for a while (it has become transparent and brown), you can pour beer, salt and add seasonings. When the beer boils, turn the fire from high to medium-low and simmer the rabbit in beer sauce for about an hour.
About 10 minutes before the end of cooking, we try the sauce - isn't it bitter? If it tastes bitter, add 1-2 tablespoons of sugar. If the taste continues to be too beery, double the amount of thickener.
To prepare a thickener (it is necessary, not only to compensate for the taste), fry the flour until brownish and "brew" it by pouring in vegetable oil and rubbing the mixture with a spatula until you get this kind of plasticine. Naturally, you can do the same with butter.
We dilute the thickener with a couple of ladles of beer sauce (directly with onions), carefully rubbing it with a spatula.
Add the thickener to a large saucepan, stir and cook the rabbit with the beer sauce for a few more minutes until we see the thickener work. The sauce should be just a little thin, shiny, the onion should be glassy.
The rabbit stewed in beer can be used in the form of a thick soup-chowder, and with any side dish.
Many hunters prefer a hare to all trophies. Firstly, hunting for him is fascinating and varied: for example, hunting for a malik, in which a hunter, having found a night trail of a hare, tries to find it while lying down, or one of the most reckless and incendiary - hunting with hounds or greyhounds. Recall that according to the rules of hunting, you can hunt a hare within a strictly specified time frame:
- Hare (white hare, hare, tolai, Manchurian), wild rabbit - from September 15 to February 28 (29)
The most common white hare and brown hare. The characteristic habitat for the white hare is the forest zone, and for the hare the brown hare is preferable to the field. But back to cooking. Remember that the meat of a young animal tastes better. By the way, there is an opinion that the meat of the hare is more tasty and healthy than the meat of the hare. So you've got a hare. What to do with him? Skinning.
How to skin a hare
The harvested hare is suspended by its hind legs. You can remove the skin like this: after cutting the belly along the length, separate the skin from the meat with a knife, then make circular cuts on the legs and pull off the skin, turning it inside out, like a glove. After that, remove the skin from the muzzle, remove the eyes, teeth and gut. Or you can make circular incisions at the hind legs and an incision along the inside of the hind legs. After that, pull off the skin, up to the front joints, the legs are cut and remain inside. The skin of a hare is removed from the head if the ears are cut at the base and incisions are made near the eyes.
How to gut a hare
Gutting a hare, you can put a basin underneath to collect blood and internal organs, which can be useful for cooking. Make an incision in the groin area and insert two fingers. Pulling the skin towards you, make a cut with a knife to the middle of the entire length of the carcass. This is necessary in order not to damage the gallbladder, which must be carefully cut out, otherwise the hare meat will have a bitter taste. Remove the insides. The liver, heart and lungs can be left to prepare the soup. Remove the films from the carcass. Remove and rinse the carcass thoroughly. Now it can be poured over it with marinade, kept in it for 12 to 24 hours. Or cut a hare and pickle after.
How to butcher a hare
Butchering a hare is an equally important process. Let's figure out how to properly cut a hare's carcass. First, you need to separate the shoulder blades and chop off the front part, which includes the subscapularis, neck and flank. The next step is to separate the renal part (in other words - the saddle) and carefully separate the hind legs along the sacrum. The most valuable parts of hare meat are the hind legs and saddle. These parts can be used for roasting, and the rest for preparing minced meat dishes and stewing.
How much to soak a hare
If the hare is young and you are hunting, then you can simply rinse the meat thoroughly. If you brought the prey home, then a number of hunters recommend soaking the hare in water for about a day. Remember to change the water while soaking.
How to pickle a hare
The younger the animal, the less time it can be pickled. With hares up to a year in the field, pickling can be generally neglected, its meat is quite soft. It's easier to boil an old hare on the hunt. Hare marinade recipes can be very different:
- in the old days the hare was pickled in kvass;
- modern hunters take vinegar for hunting - a few liters of pure water with vinegar added to it to a slightly sour taste - marching hunting marinade;
- the soaked hare can be cut into portions and marinate in kefir;
- can be prepared for a hare wine marinade: red wine, a little lemon juice, onions, seasonings to taste and soak for three hours;
- some hunters prefer marinate (soak) a hare in milk: cut into pieces and cover with milk, when it gives color (blood), you can pull out and cook.
- at home you can use this bunny marinade recipe: Pour a glass of vinegar, a glass of sunflower oil, two glasses of clean water into a saucepan. Add chopped celery and parsley roots, carrots and onions. Put the spices in the marinade: bay leaf, allspice, black peppercorns. Season the marinade. Place the marinade saucepan on the fire. Bring to a boil and set aside. When the marinade has cooled to room temperature, place the hare in it. It takes about 12 hours to soak a hare in such a solution.
How to cook a hare, rabbit
Hares and rabbits are often stewed with us, chopping the carcass into small pieces, and served with gravy in which the meat was stewed. It is often prepared with the addition of sour cream to make the meat softer and more tender. Hare, rabbit recipes
If you have used the above marinade then you can cook a hare or rabbit using such a simple recipe: put the hare cut into portions in a saucepan with heated oil, add salt and pepper to taste and fry, add finely chopped garlic at the end. After the pieces are fried, pour the hare with sour cream, dilute with a little water so that it does not burn and simmer over low heat. When the meat is tender, turn off the heat. You can use onions instead of garlic.
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Hare in the oven with sour cream
Ingredients:
hare, flour, salt, onion, sunflower oil, sour cream, water
How to cook a hare in the oven:
Cut the hare or rabbit meat into small pieces, breaded in a mixture of flour and salt. Heat oil in a deep frying pan and lightly fry the breaded hare pieces in it. Take a cauldron or rooster, pour a little oil into it and fry the onion. Take out the onion and put in the pieces of the hare. Add a little water and place in the oven for 40 minutes. After 40 minutes, put the sour cream on top of the meat pieces 1-2 cm above the meat layer. Do not stir. Place in the oven for another 15-20 minutes. Turn off the oven and leave the dish to infuse for another 20 minutes.
Hare hunting
Ingredients:
for 1 hare: 200 g of marinade, 2 onions, salt, pepper, herbs, garlic to taste.
How to cook a hare for hunting:
Peel the hare from the film and marinate whole in a chilled marinade (see).
After 2 hours, remove, dry slightly, place on a large skewer and, continuously rotating over embers, fry on all sides until tender.
Chop the finished hare into pieces, put on a dish, sprinkle with grated garlic, salt, red pepper and finely chopped dill.
Cucumbers and tomatoes can be served as a side dish.
Hare stewed in sour cream
Ingredients:
for 1 hare you need 3 onions, 1 glass of sour cream, 3-4 tbsp. tablespoons of vegetable oil, 2 parsley roots, salt.
For the marinade:
1 liter of water, 1 glass of 6% vinegar.
Preparation:
Cut the hare into pieces, cut off the films, rinse, put in a bowl, pour cold water with the addition of vinegar (a glass of vinegar per 1 liter of water) and leave in this form for 2-3 hours for pickling.
After that, remove the pieces of the hare from the marinade, put on a baking sheet or frying pan, add salt, add peeled, chopped roots and onions, add oil and fry in a hot oven until a golden brown crust forms.
During frying, it is necessary to periodically water the hare from a spoon with the juice formed on the baking sheet.
At the end of the frying, chop the hare into portions, put in a shallow saucepan, pour over the sauce made from sour cream and juice, cover and put in the oven for 25-30 minutes to simmer.
Ingredients:
for 1 hare weighing about 3 kg, you need 2 pcs. carrots and parsley, 2 onions, 1 glass of vinegar, 2 glasses of sour cream, 2 tbsp. tablespoons of flour and 3 tbsp. tablespoons of oil.
Preparation:
Chop the peeled parts of the hare into portioned pieces, soak in the marinade for 1-1.5 hours, then fry the pieces in a pan with butter, then put in a saucepan.
To prepare the sauce, pour sour cream and the juice obtained by roasting a hare into a saucepan, salt, put on fire, let it boil, then add 2 tbsp. tablespoons of flour, previously fried with butter and diluted with 1 glass of broth or water, and, stirring continuously, boil for 3-4 minutes. After that, strain the sauce into a bowl with a hare.
When serving, transfer the hare to a dish along with the sauce and sprinkle with finely chopped parsley or dill. For a side dish, give boiled or fried potatoes.
The hare is especially tasty if stuffed with it before frying. To do this, cut the pork fat into cubes 4-5 cm long and 0.5 cm thick, make punctures in the pulp of the hare with wooden pegs, into which to insert the bacon cubes.
Ingredients:
for 1 hare you need 100 g of bacon, 2 glasses of broth, 1 glass of sour cream, 2 tbsp. tablespoons of flour, 50 g of butter, 3 cups of stewed beets, salt, pepper to taste.
For the marinade:
1 liter of water, 1 glass of vinegar 6%, 2 pcs. chopped carrots, 2 chopped parsley roots, bay leaf, pepper, salt.
Preparation:
Clean the prepared hare carcass from films and tendons, rinse well. Separate the rear legs and back, put them in a saucepan, pour cold water and refrigerate for 3-5 hours. Remove the soaked meat from the refrigerator, drain the water and pour in the marinade. Put it back in the refrigerator for a day.
If the hare is very young, you do not need to pickle it.
Remove the pieces of the hare from the marinade, dry and stuff with bacon. Sprinkle with salt, pepper, coat with sour cream and fry in the oven in the usual way until half cooked.
Chop the hare into pieces, put them in a deep frying pan or saucepan, add broth, add sour cream, juice left over from frying, cover and simmer at low boil until tender.
In a frying pan, cook a flour sauté, pour it with broth, in which the hare was stewed, and boil for 1-2 minutes. Pour the sauce into a skillet or saucepan with pieces of hare and bring to a boil.
Put the pieces of the hare on a dish, cover with stewed beets (boiled beans), pour over the sauce.
The hare can also be stewed with apples. To do this, first put chopped apples in a saucepan, pieces of fried hare on them, apples again on top, then, as described above.
Ingredients:
for 6-8 servings: hare - 2-2.5 kg, 1200 ml of marinade, 25 g of lard (bacon), 30 g of sour cream, 100 ml of broth, 5 g of flour, 5 g of lard of pork (melted), salt, pepper.
Preparation:
Separate the hind legs and back from the processed carcass, soak them in cold water for 4-5 hours, and then pour over the marinade. Dry with a towel, stuff with lard, sprinkle with salt and pepper, brush with sour cream and bring to half cook in an oven.
Chop the carcass into portions, put them in a saucepan and pour broth cooked from fried bones (0.75 l of water per 1 kg of meat), adding sour cream and juice obtained by roasting, simmer over low heat until tender.
Drain the liquid, boil with flour sautéed and keep under a lid on the stove until serving.
Serve the hare with sauce.
Garnish - fried potatoes, stewed beets, boiled beans or semolina dumplings.
Fried hare in sour cream
Ingredients:
for 1 hare: 400 g of margarine, 100 g of lard (bacon), 1 glass of sour cream, 1 cm. a spoonful of ghee, spices, salt to taste, herbs.
How to cook fried hare:
Cut the prepared hare carcass into two parts and put in cold water for 3-5 hours. Then drain the water, pour the marinade over the hare and put in a cold place. Remove the pieces of the hare from the marinade, wipe dry with a towel, stuff with lard, salt, put on a baking sheet and lightly fry with fat in the oven.
Then pour over the sour cream and fry until the meat is done and the sour cream becomes thick like a sauce.
Cut the hare into portions, put in a saucepan and pour over strained sour cream, in which the meat was fried.
When serving on a platter or plate, place hare pieces and fried potatoes or stewed beets and sprinkle with herbs.
Hare roast
Ingredients:
for 1 hare you need 50 g of bacon, 50 g of butter, 100 g of sour cream, 3 tbsp. spoons of water, 2-3 teaspoons of salt, 2 teaspoons of ground juniper berries.
Preparation:
Wash the hare, remove the films. Without touching the meat, chop across, soak for 1-1.5 days in kvass or marinade for big game. Then rub with a mixture of salt and crushed juniper berries, stuff it, coat with oil, add to a baking sheet poured with water, and put in a preheated well-heated oven with high heat for 10-15 minutes, so that the hare is covered with a golden brown crust.
Then reduce the heat and pour over the flowing juice every 10 minutes for 1-1.5 hours, and at the end with sour cream.
Ingredients:
For 1 hare: 3 tbsp. tablespoons of vinegar, 2 carrots, 1 parsnip root, 1 celery root, 2 bay leaves, 1 onion, 10-15 black peppercorns, salt to taste.
Preparation:
Soak the meat overnight in cold running water, then soak for 2 hours in a vinegar solution. Cut into portions, fry in animal fat. Then put in a saucepan, salt, put pepper, bay leaves, onions, carrots, roots and put on low heat again.
Meat is considered ready when it is freely separated from the bones.
Serve with fried or boiled potatoes, pickles, tomatoes, sauerkraut, green peas.
Hare stuffed with bacon
Ingredients:
1 hare will need 100 g of fat, 100 g of lard (lard), 1 head of garlic.
For the marinade:
100 ml vinegar, 1 glass of water, 2 tbsp. tablespoons of vegetable oil, carrots, 2 onions, parsley root, salt, pepper, sugar, bay leaf, herbs to taste.
How to cook a stuffed hare:
Cook the marinade. To do this, boil water, add salt, sugar, peas, bay leaves, chopped carrots and parsley root. When the carrots are cooked, pour in the vinegar and immediately remove from heat, add vegetable oil.
Peel the hare's carcass from the film, cut into two parts, put in an earthenware dish and cover with chilled marinade for 1-2 hours, adding finely chopped onion, dill and parsley.
Remove the hare from the marinade, stuff with thin pieces of garlic, fry on a baking sheet with heated fat in the oven until golden brown, often pouring over with fat.
Chop the finished hare into portions, put on a dish, pour over the juice in which it was fried, sprinkle with herbs.
Garnish with fried potatoes and fresh tomatoes.
A whole goose baked in the oven is a festive dish! And it doesn't matter if it was a successful goose hunt, or the goose is already Rozhdestvensky. Who got it, who bought it, that's how it happened. The main thing in a baked goose is its uniform salinity ...
When there is a hunter in the family, willy-nilly, you have to learn how to cook his trophies. For example, a hare. Do you know how to cook it correctly: in the oven, in a frying pan, or what can be done from it at all? In fact, there are a lot of cooking recipes, because a hare can be baked in sour cream or cooked in beer, or maybe you will like a hare cooked in Berlin style. It should only be remembered that to some the taste of game seems specific, and therefore they do not like to eat hare. If you are also sensitive, you can prepare the meat by soaking it for 24 hours in water, which must be changed several times. And now let's go directly to the recipes.
How to cook a wild hare in sour cream?
Ingredients:
- hare - 1 pc.;
- lard - 300 g;
- vinegar - 30 ml;
- onion - 1 pc.;
- butter - 2 tbsp. spoons;
- chicken broth - 40 ml;
- sour cream - 200 g;
- flour - 2 tbsp. spoons;
- carrots - 1 pc.;
- greens, salt, sorrel - to taste.
Preparation
Fill the meat cut and peeled from films with water and vinegar and leave for 3-4 hours. We fill it with pieces of lard and put on a baking sheet. Chop the onion, sprinkle the meat and pour with melted butter. We put the hare in an oven preheated to 175 ° C and bake until crusty, not forgetting to periodically water the meat with juice from a baking sheet. After that, we take the game out of the oven, pour the juice into a saucepan, add sour cream and salt to it, and put it on the fire. Fry the flour with butter, dilute with broth and add to the mixture. Cooking the sauce for 5 minutes, stirring constantly. Next, pour the sauce over the meat and put it in the oven for another 25 minutes. Serve with your favorite greens
How to cook a hare deliciously in the oven?
Ingredients:
- hare - 1 pc.;
- mayonnaise - 100 g;
- green onions - 1 p.;
- sour cream - 100 g;
- pepper, salt - to taste;
- mustard - 1 tsp;
- vegetable oil - 100 g;
- processed cheese - 200 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- water - 200 g;
- greens to taste;
- cheese - 50 g;
- olives, cherry tomatoes, herbs - for decoration.
Preparation
Cut the carcass into portions. In a bowl, mix the mustard, sour cream, pepper, mayonnaise and salt and coat the meat with this composition. Then we leave the hare to marinate in the refrigerator for a day.
Place the meat in a baking dish. Cut the onion into cubes and fry, add water, melted cheese and bring everything to a boil. When the cheese is dissolved, add the chopped herbs and pour the pieces of meat with this sauce. We bake in the oven for 40-45 minutes at a temperature of 200 ° C.
Serve with any side dish, garnish with tomatoes, olives and grated cheese.
How to cook a hare like Berlin?
Ingredients:
- hare - 1 pc.;
- onion - 1 pc.;
- carrots - 1 pc.;
- bacon fat - 200 g;
- sour cream - 500 g;
- apples - 4 pcs.;
- butter - 3 tbsp. spoons;
- pork fat - 100 g;
- goose liver - 80 g;
- vinegar - 2 tbsp. spoons;
- mashed potatoes - 1 kg;
- stewed red cabbage - 500 g;
- red currant jelly - 40 g;
- pepper, sugar, salt, lemon juice - to taste.
Preparation
We cut the meat and stuff it with lard. Fry carrots and onions in butter. Put the meat on a baking sheet, put onions and carrots on top and fry in the oven until tender.
For the sauce, pour the juice formed during frying into the pan, add sour cream, boil, add seasonings and lemon juice. Remove from heat and filter.
Thinly chop the cabbage, cut the apples into slices. We put everything in a deep frying pan, add fried carrots and onions, goose liver. Salt and pepper the broth, add vinegar and pour into the pan. Simmer until tender, a few minutes before, add sugar and currant jelly. Serve meat, greased with sauce, separately mashed potatoes, cabbage and the remaining sauce.
How to cook a hare in beer
Ingredients:
- hare - 1 pc.;
- onions - 6 pcs.;
- carrots - 2 pcs.;
- bell pepper - 2 pcs.;
- black peppercorns - 20 pcs.;
- sour cream - 400 g;
- live beer - 1 l;
- bay leaf, barberry, lemon - to taste.
Preparation
Fry pieces of hare in vegetable oil until crusty. We put the meat in the roaster, add finely chopped onions, carrots grated on a coarse grater, diced peppers and peppercorns. We put sour cream and fill it with beer. Simmer in the oven for 1.5 hours. Season with salt, pepper, and bay leaf and a couple of lemon slices 20 minutes before it is fully cooked. Serve with any side dish, pouring over the juice formed during stewing.
General rules
Everyone prepares hare meat in different ways before cooking. Someone just moistens it in vinegar of increased concentration, but for a few minutes, someone simply wipes it with vinegar, and someone skips this moment altogether, but nevertheless this procedure will remove a slight specific smell and make the meat softer. It is still recommended to soak, at least in clean water.
The timing of soaking depends on the age of the animal. Juveniles are soaked for 12 hours, adults for 24 hours. There is no need to soak very young ones. With the right approach, the carcass is chopped into two parts - front and back. The cutting strip should run along the last lumbar vertebra.
The back of the animal contains very little connective tissue, its muscle fibers are tender and require a short heat treatment, so this part is chosen for frying.
For the preparation of cutlets, they take mainly the pulp of the front and back parts; for stewing, only the front part of the carcass is taken. Additional juiciness and aroma to the meat is given by pork fat; after marinating, the carcass is stuffed with it in small cubes, about 5 by 0.5 cm. To give fried or stewed hare cutlets a better taste and aroma, beef or veal meat is added to the minced meat.
How to marinate a rabbit to keep the meat tender
It is necessary to rinse the carcass under running water, then cut into portions, carefully removing the white film. There can be quite a lot of film, this painstaking work will require a sharp, well-sharpened knife. Then prepare a large saucepan, mix water and vinegar in it, lower the carcass, the water should completely cover all the pieces. Leave to marinate in the refrigerator for 12 to 24 hours, depending on the age of the animal.
Next, you need to drain all the water, rinse the meat again and marinate it. You can choose any marinade, it all depends on your taste. For this hare recipe, mayonnaise, chopped onions in half rings, black pepper (both ground and peas) and 3 medium bay leaves were used, they will not spoil the taste and your favorite seasonings.
how to cook a hare so the meat is soft
Siberian marinade for young meat: The prepared pieces are sprinkled with pepper, crumbled onions, parsley, sprinkled with lemon juice or table vinegar (1 tbsp. Spoon), salt, all the pieces are placed in a deep container and put under pressure in a cold place.
Put the finished stewed hare on a dish and garnish with vegetables and herbs. As you can see, there is nothing difficult in how to cook a hare.
There are quite a few hare recipes, it all depends on your taste. You can soak not only in plain water with vinegar, many add spices, onions, bay leaves, peppers - both ground and peas to water, there are recipes for soaking in beer and wine. The stewed hare is chosen by many housewives because in this method of cooking it is most likely to achieve the softness and juiciness of the meat, since the meat of this animal itself is quite tough.
How to cook stuffed hare in the oven in the sleeve
Ingredients:
For 1 carcass
100 g lard (bacon), 100 gr. ham, 6-7 cloves of garlic, 50 gr. beef fat.
For the marinade
per 1 liter of water: salt, sugar - to taste, black peppercorns, bay leaf -2 pcs., spices - to taste, 100 gr. carrots, cut into rings, onions - 3 pcs., 100 ml. vinegar, 30 ml. vegetable oil, herbs.
Place the pickled hare in a sleeve and bake in the oven at medium temperature until fully cooked.
Hare recipe. Fried in sour cream
To obtain a marinade for 1 liter of vinegar - 2%: add: 1 glass of warm water, salt - 20 gr., Sugar - 20 gr., A couple of bay leaves, peppercorns - 0.5 gr. and chopped vegetables (onions - 50 gr., carrots - 25 gr., parsley - 25 gr.
After preliminary preparation, the carcass must be cut into 2 parts and soaked in cold water for 3-5 hours. Then drain all the water and pour marinade in which it is necessary to soak young individuals for 10-12 hours, and old ones for 20-24 hours in a cool place. If the individuals are very young, then it is necessary to soak for no more than an hour. Remove the pieces from the marinade, wipe dry with napkins, stuff with lard, salt to taste.
Place on a baking sheet and lightly fry with fat in the oven. After that, it is necessary to pour the pieces with sour cream and continue to fry, it is necessary to periodically water the sour cream until the meat is ready, the sour cream should also thicken. Divide the cooked hare into small pieces, put in a saucepan and pour sour cream in which the meat was cooked. A non-stuffed hare is prepared in the same way. Side dishes are ideal for this dish: fried potatoes, boiled beans, stewed cabbage, rice, etc.
Hare recipe. Stew
Cut the loot into large pieces. Soak in the marinade and roast in the oven with lard until tender. Then cool, chop into smaller portions and place in a saucepan, add medium-sized slices and fried in fat over medium heat: carrots, turnips, dill, parsley, potatoes and whole onions - seedlings. Pour in the marinade and continue to simmer until the vegetables are fully cooked. Serve with vegetables and a variety of herbs.
Cooking a marinade for a hare
Marinade for a young hare:
The prepared pieces are sprinkled with pepper, crumbled onions, parsley, sprinkled with lemon juice or table vinegar (1 tablespoon), salt, all the workpieces are placed in a deep container and put under pressure in a cold place. for 4-5 hours.
Marinade for a hare is a classic one.
Bring the water to a boil, add black peppercorns, a couple of bay leaves, carrots cut into rings and a whole peeled onion - a couple of heads, salt, add a teaspoon of sugar and cook over medium heat. After the carrots are soft, turn off the heat, add vinegar and vegetable oil, cool the marinade. Put the prepared and cut into large pieces in a bowl (not oxidized), choose (enameled or earthenware) and pour the meat with a slightly warm marinade, adding finely chopped onions and your favorite greens.
Keep in the marinade for about 4 hours. Then take out, stuff each piece with lard, ham and garlic, lightly salt, brush with mayonnaise or sour cream, put the meat in an oven sleeve, add beef fat. Cook at medium temperature for 1-1.5 hours. It goes very well with hare salads from cabbage, apples and carrots.
Bon Appetit!
Hare meat is tasty, healthy, nutritious, and most importantly - dietary. Rabbit meat contains more protein than any other meat, but at the same time it contains a minimum amount of fat. In addition, hare contains a huge amount of vitamins and minerals.
Before I tell you some recipes, I want to warn you: if you have a fresh hare, it must be frozen or soaked in water for at least a day, while changing the water 4-5 times. Otherwise, ready-made hare will smell unpleasantly of blood.
Fried hare: how to cook
For cooking we need:
- Hare carcass
- Carrots 1 pc
- Onions 1 pc
- Dry white wine 50 ml
- Vegetable oil
- Spices
The meat must be thoroughly washed and chopped into large pieces. Next, prepare the marinade, in which we marinate the hare for 20 minutes: salt, wine, spices to taste. You can add whoever likes what: hot pepper, black ground pepper, paprika, coriander, etc.
After 20 minutes, put the meat in a hot pan (preferably cast iron) and fry in vegetable oil until golden brown. Next, add chopped onions and carrots, fry without a lid for 5 minutes, and then simmer under the lid for 40 minutes (you can add a little water). In 40 minutes our dish is ready.
How to cook a hare with sour cream in the oven
Ingredients:
- Hare meat - 1.5 kg
- Sour cream - 350 gr
- Vinegar 6%
- Bulb onions 2 pcs
- Water 700 ml
- Black peppercorns
- Lavrushka
- Vegetable oil
- Sugar
Cut well-washed hare into medium-sized pieces.
Now we are preparing the marinade. To do this, we take water and add vinegar to it (it tastes so that the mixture is not too acidic), lavrushka, pepper, sugar, salt, vegetable oil. Pour our meat with this marinade, add the onion cut into half rings and put in the refrigerator or in a cold place for at least 12 hours.
Put the pickled meat together with the onions on a baking sheet and put in the oven, preheated to 180 degrees, for 40 minutes. After this time, we take out the baking sheet, grease everything with sour cream and put it in the oven for another 15 minutes. The finished meat can be served with anything, after pouring the sauce over the meat.
How to cook a hare with mushrooms in pots
You need to take:
- Hare 1 kg
- Potatoes 7 pcs
- Mushrooms 300 gr (you can take both raw and pickled, like oyster mushrooms, or any others. It all depends on your preferences)
- Sour cream 150 gr
- Onion 1 pc
- Spices to taste (be sure to add basil)
Cut the hare into small pieces, pour over sour cream, add the onion, cut into half rings, mushrooms. After that, let it brew for 30 minutes. Add coarsely chopped potatoes, salt, basil and other spices. We leave for another 20 minutes.
Preheat the oven to 200 degrees. Put the meat in layers in pots (a layer of meat, a layer of potatoes), cover with a lid and put in the oven. After 60 minutes, our dish is ready. Bon Appetit!
