How to cook a hare - 7 recipes at home

To bring a hare as a trophy from a successful hunt, although it is subject only to experienced craftsmen, is far from the main thing on the way of turning wild beast meat into a delicious homemade treat. How to cook a hare in such a way as to preserve the rich taste of the wild beast and remove its characteristic aroma? In this case, not only recipes are important, but also the preliminary preparation of the product for heat treatment.

Preparing meat for cooking

Despite the relevance of meat to dietary and gourmet foods, it is characterized by a large number of veins and films.

To soften it, making it more juicy and tender, we carry out the following preparation steps:

1. Unfinished carcass by the back foot hang on the hook. At the bottom we put a basin for draining blood.
2. We remove the internal organs by cutting the sternum and abdomen. Making an incision, we try not to touch the gall bladder.
3. Before skinning, chop off the limbs and head.
4. We rinse thoroughly from blood accumulations, paying special attention, paying attention to the hypochondrium, abdominal region and the external part at the places of removal of the legs and head.
5. Soak the meat:

• Method number 1. We spread the carcass in cold water with a volume of 3 liters with a glass of table vinegar diluted in it. We put in the refrigerator: we stand the night.
• Method number 2.Take 1.5 liters of water, 70 ml of table vinegar, salt, pepper, 50 ml of olive oil, bay leaf, herbs if desired. Bring to a boil and add the remaining ingredients. We lay the hare and stand 11 hours.
• Method number 3. It will take 30 ml of citrus juice, 50 ml of vinegar, 2 liters of cold water and 1.5 hours.
• Method number 4. We take 100 g of yogurt or yogurt per kg of meat, supplement with tsp. vinegar and lemon juice and soak for at least 1.5 hours. 1/2 tsp should also be added to the marinade. curry, turmeric, cardamom.

Well washed and soaked wild hare meat will be an excellent basis for preparing many delicious dishes.

Important! Hare meat, which will later be cooked, does not need to be pickled. But it is necessary to soak it in water with vinegar in any case.

Hare stewed in sour cream with garlic

A hare stewed in sour cream with garlic is perhaps the most advantageous dish. Its advantage, in addition to taste, is the absence of scarce or expensive products.

The dish will require the following set of ingredients:

• freshened rabbit carcass weighing 800 g;
• sour cream (non-greasy) - 150 g;
• bulb;
• garlic - 7-9 cloves;
• wheat flour - 55 g + rolls;
• parsley;
• salt;
• Red pepper;
• 170 ml of water;
• 200 ml of milk.

Cooking:

1. Marinate the meat: ideally according to method No. 3.
2. Cut the hare into 6 parts - dry, then roll in flour mixed with pepper and salt.
3. Fry in a small amount of oil.
4. At this time, on the next burner, let the onion rings and half chopped garlic.
5. In a pan with a thick bottom, combine the hare, onion and water with milk.
6. Stew until the meat changes color: light brown.
7. At this time, stir in the sour cream, flour, remaining garlic and herbs.
8. Stew for 5 minutes, following the state of sour cream: preventing its folding.

When ready, we do not serve the dish immediately, but only after a while. It will be required for languishing under the lid. In this case, the hare will turn out even more delicious and juicy.

French Oven Roasting Recipe

To prepare a hare in French, first marinate the meat according to method No. 4.

We stuff the carcass of the hare with 200 grams of fat and send it to the oven. For languishing, it is convenient to use the goose box.

An important condition for the preparation of a hare in the French oven is the need to smear the carcass with sour cream. The ideal option is to repeatedly rotate the carcass.

Approximate time 2 hours at 180 ° C.

The following herbs are perfect for the recipe: thyme and rosemary.

Roast hare in a slow cooker

A slow cooker greatly simplifies the process: without unnecessary trouble you get a tasty dish without the taste and smell traditional for a wild beast meat.

Take:

• a hare carcass of 3-4 kg;
• carrot;
• 2 bulbs are large;
• 6 large cloves of garlic;
• spice.

Cooking:

1. We chop the soaked meat: we rub them with chopped garlic.
2. Mix the meat with onion rings, spices and set to marinate for three hours.
3. Separate the meat from the onion in a multicooker bowl and fry for 40 minutes using the Frying program.
4. Separated onions together with chopped carrots are sent to the bowl after a beep: using the previous mode, simmer the hare with the addition of water or broth for another 1.5 hours. Do not forget to mix the contents of the bowl every 30 minutes.

How much water to take: it should be two fingers above the level of the ingredients.

At the end we enjoy an impeccable dish.

How to make a vegetable stew with a hare

Another simple but tasty dish in your piggy bank:

• carcass of a wild hare;
• 3 carrots, tomatoes and onions;
• zucchini;
• 5 potatoes.

We start with boiling the soaked hare: not enough three minutes after boiling is enough. We drain the first water and lay the chopped vegetables and spices to the hare. And ... We are waiting. 3 hours of simmering over low heat and the stew will be ready. Before serving, remove the rabbit meat from the bone and send it back to the vegetables.

Tender meat pate

Tasty cook hare can be in the form of paste. The dish will have a pleasant and delicate finish.

For 440 g of wild hare giblets you will need:

• game (hare meat) - 230 g;
• bacon - 150 g;
• liver (pig) - 300 g;
• wheat crumb - 90 g;
• eggs - 3;
• onions - 110 g;
• dried porcini mushrooms - 30 g;
• breadcrumbs - 40 g;
• water - 300 ml;
• nutmeg;
• bay leaf - 2.

Cooking:

1. Soak the mushrooms for several minutes in boiling water.
2. Squash, use the pulp, and chop the onion into cubes, put it in a pan with mushrooms. Stew in 200 ml of water. After half an hour, pour another 100 ml: continue the process for another 10 minutes.
3. We start grinding the giblets and liver: they, together with grated nutmeg, ground pepper and lavrushka, must be added to the pan.
4. Stew again: 20 minutes.
5. Soak the crumb in milk or water and scroll. At the same time, grind the stewed components and separately chopped bacon.
6. We spread the resulting mass in one layer. We turn it in the shape of a roll and, wrapping it with foil, place it in the form sprinkled with breadcrumbs.
7. We put the roll in the oven and wait for the appearance of fat on the surface - after which we languish the dish for another 7 minutes.

Delicate paste with wild hare meat is ready.

Ustyug Wild Hare

A successful solution for preparing a dish of hare can be called languishing in pots. This method will preserve the spicy aroma of hare, making it more juicy and pleasant.

In addition to wild hare meat with a net weight of 750 g, we will prepare:

• 3 tbsp vegetable oil;
• 150 g of onions;
• about 500 g of potatoes;
• 450 g of white cabbage;
• 100 g of cheese;
• 350 g sour cream;
• spices to taste.

You can cook a hare in the oven as follows:

1. Cut the marinated rabbit carcass into several parts: from 6 to 8. Lightly dry and rub with pepper and salt.
2. We spread the pieces to give a beautiful blush to vegetable oil.
3. After receiving a blush, put the meat in pots: chopped onions and grated cheese on top.
4. Next, spread the chopped cabbage and potato wedges.
5. Pour into each pot an equal amount of sour cream and send to the oven for 90 minutes.

Ustyug's hare is a full-fledged dish that does not require an additional side dish, so you can serve it immediately if you wish.

In a marinade of white wine and lemon

And for dessert, one of the original pickling methods in white wine and lemon juice.

Take:

• semisweet white wine - 500 ml;
• 1/2 lemon
• tsp salts;
• a pair of allspice peas and clove umbrellas;
• rosemary;
• cilantro.

Squeeze lemon juice, remove the zest. We mix the ingredients, after crushing the pepper and cloves to extract the maximum taste and aroma. Pickle the hare in this way for no more than 4 hours so as not to get excessive bitterness.

Rabbit meat marinated in this way is great for cooking in the oven or on the grill.