home Folk remedies Hare dishes recipes p. To keep the meat soft: how to cook a hare. Cooking a hare in a slow cooker

Hare dishes recipes p. To keep the meat soft: how to cook a hare. Cooking a hare in a slow cooker

30.03.2018

Rabbit, however, like hare, is considered dietary meat. Of course, the taste of homemade meat and game is somewhat different. Your man has returned from hunting and his catch today is a hare? Recipes for cooking it in the oven are varied. In our article we will discuss the secrets of cooking hare meat. Especially for you - several interesting recipes.

Agree, it’s not every day that we have to cook hare meat. In this regard, many housewives are interested in how to cook a wild hare in the oven. Firstly, the hare carcass needs to be cut up and freed from the skin. Secondly, it is kept in the cold for about a couple of days. Thirdly, before cooking, hare meat is soaked in purified water for at least one day. Hare stewed in the oven turns out juicy, aromatic and extremely tasty.

Advice! Experienced hunters advise using young hares for cooking. Hares are plumper and tastier in early autumn and winter.

Ingredients:

Preparation:

Before starting the cooking process, the cut up hare carcass must be soaked in chilled water for 24 hours.
We change the water periodically.
Now we will cut the hare carcass and cut it into portions.
Wash each piece of hare thoroughly with water and dry with a napkin.
Wash a medium-sized orange thoroughly. Use any convenient method to remove the orange zest.

We peel several garlic heads and separate them into cloves.
Peel the pumpkin, remove the seeds and cut the pulp into portions.
We pick the leaves from the thyme sprig and put them in a bowl. We don't need stems.
We need to grind table salt in a mortar or coffee grinder to the consistency of powder.
In a frying pan, heat the melted butter thoroughly.
Place hare pieces in portions and fry until golden brown.
Then sprinkle the hare with finely ground salt.
In the same oil we fry the garlic cloves until golden.
When the garlic cloves are fried, pour in dry white wine and freshly squeezed orange juice. Add thyme.
Mix everything vigorously and add orange zest.
Tasting, add salt and a mixture of ground peppers. Boil after boiling for about three minutes.
Take a convenient heat-resistant dish and place pieces of hare meat into it. Spread pumpkin pulp on top.

Cover the pan with a sheet of aluminum foil. Place the dish in the oven for 1 hour 20 minutes.

The hare will simmer in pumpkin, orange juice and wine. It will turn out tender, aromatic and incredibly tasty.

Feed your breadwinner

A hare in the oven in foil, if cooked correctly, turns out juicy and extremely tasty. When preparing game, you should not skip the soaking and marinating stage. The taste of the meat directly depends on the choice of marinade.

Ingredients:

Preparation:

Pour filtered water into a deep bowl.
Add salt, selected spices and spices to your taste. Mix everything well.
We cut the prepared hare carcass into portions.
We transfer the hare pieces into the marinade and leave it like that for one day.
After the allotted time has passed, wash the hare and dry it.
Place a portion of hare meat on aluminum foil.
Sprinkle chopped parsley root on top of the meat and grease with tomato paste.
You can add any sauce you want. It is better to use spicy additives.
Place a piece of softened butter on top.
Wrap the foil tightly. Transfer all the pieces of hare onto a baking sheet.
We will cook for about one hour at a temperature of 190°.

Advice! An ideal complement to hare would be assorted vegetables or mashed potatoes.

If you want to deliciously feed the whole family, cook hare with potatoes in mayonnaise sauce. Your family has definitely never tried such a delicious treat!

Ingredients:

Preparation:

Some people believe that a hare is something like a rabbit, only wild. But if rabbit meat is considered dietary, then in order to cook a hunted hare, you need to make a lot of effort, first of all, to get rid of the smell of wild meat and blood.

How to soak a hare before cooking

The statement that fresh hare meat can be cooked immediately after it is delivered home is completely incorrect. During the hunt, hares are shot or caught in snares, which also cannot be called a humane way of killing. Stress leads to the release of adrenaline into the blood, due to which meat changes its taste. In addition, it is impossible to even approximately guess what the taste of a particular wild hare will be, because it is unknown where and what it ate. There is one more point that hunters know about, but which few people outside this community know about - hare meat is quite tough and tastes bitter, so all that remains is to soak a wild hare in milk, vinegar, and water.

How long should a hare be soaked in water?

Since wild hare meat has a specific taste and smell, simply rinsing it in cold water, even for an hour, will not work. Experience shows that in order to thoroughly soak a hare in cold water, it will take at least 15-24 hours.

How to soak hare meat in vinegar

Vinegar can significantly speed up the process of soaking a hare. If you add 2 tablespoons of vinegar per liter of water, then literally in half an hour the meat will be well soaked, free of odors and bitterness. But it is best to use not alcohol, table, but apple, it will give the best result and add a peculiar flavor to the meat.

How to properly soak a hare in milk

Using milk will help soak the hare meat and make it soft and a little tender. Milk has the property of imparting some sweetness to meat, which undoubtedly should affect its taste after cooking. But you need to take into account that only fresh milk is suitable for this, since not a single fermented milk product will give such a result. High-quality soaking of wild hare meat in milk will only work if it is placed in milk for at least 12-15 hours. But if you add spices to the milk, the meat will not only soak, but will also marinate a little. In this case, when preparing hare meat, you can use the milk in which the hare was soaked.

If there is a hunter in the family, then you can often find a wild hare carcass in the refrigerator, from which you can prepare a tasty and original dish. It is important to know some culinary secrets so as not to be disappointed in the final result. The product is considered a real delicacy, which is significantly superior in the composition of nutrients to the more common pork or beef. If it is not prepared correctly, the dish will be tough and completely tasteless.

How to cook a hare in the field?

If the hunt is planned for several days, then recipes for preparing the prey will come in handy. The most affordable and easiest way is to cook the carcass on a spit over a fire.

For cooking you should take these products:

Preparation:

The first thing you need to do is prepare a marinade, for which you combine vinegar and 2-3 liters of warm water. Place the carcass in the prepared marinade, which should taste slightly sour. Keep her in it for at least 3 hours;
After this, dry the hare and rub with a mixture of salt and pepper. Place it on a skewer or large skewer. Fry over the fire on all sides until fully cooked;
Divide the cooked meat into portions and serve with herbs and chopped garlic.

Wild hare recipe in a slow cooker

Thanks to the use of popular techniques, the carcass turns out tender and juicy. In addition, the process is greatly simplified, and the taste of the dish is in no way inferior to the version cooked in the oven. First, you should carry out a procedure to rid the meat of a specific odor. To do this, leave it in the juice of any citrus fruits or in whey for the whole night.

For this recipe you will need the following ingredients::

1 kg hare meat;
275 g lard;
3 onions, black bread crumbs;
1 tbsp. spoon of flour;
210 ml red wine and broth;
100 ml sour cream, salt, pepper and herbs.

Preparation:

Cut the soaked meat into portions. Peel the onion and cut into large cubes, but the bacon into thin slices;
Place the hare meat into the multicooker bowl, salt and pepper it. Put lard there and cook in the “Frying” mode. When the pieces are browned, add the onion and cook until soft;
Sprinkle the contents of the container with flour and bread crumbs. Send the wine and broth there too. Close the lid of the multicooker and turn on the “Stew” mode and set the time to 2 hours.

Serve with sour cream and chopped herbs.

Wild hare in sour cream

This cooking method is considered the most popular. Thanks to the use of sour cream, the meat is tender and very soft. The recipe is simple, so there should be no problems during cooking.

For this recipe you need to take the following products:

carcass, onion;
2 tbsp. spoons of butter;
250 g chicken broth;
3 tbsp. spoons of flour;
310 g bacon;
1 tbsp. sour cream, salt, spices and herbs.

Preparation:

To begin with, the carcass should be divided into pieces. Make small indentations on each one where you place pieces of bacon;
Take butter, grease the mold with it and place the hare in it. Chop the onion and sprinkle it on top of the meat. Pour melted butter over everything on top. Cook in the oven at 220 degrees. When a golden brown crust appears, you can remove it;
It is important to periodically baste the meat with the released juice, which will preserve its juiciness;
In about 10 minutes. Before the end of cooking, you should take out the mold and pour the juice into a saucepan. Add sour cream, broth, salt and spices to it. Place on low heat and simmer. Fry the flour in a preheated dry frying pan and add it to the sauce, remembering to stir. Cooking time – 5 minutes;

Take out the browned meat, pour the sauce over it and put it in the oven for another half an hour.

Wild hare meat in beer

This dish is more related to cuisine for adults, since an alcoholic drink is used. It can be served at any family holiday, as well as on the table for guests.

For this recipe you will need the following products::

hare;
5 large onions;
2 carrots;
2 sweet peppers;
18 black peppercorns;
420 sour cream;
1 liter of live beer, lemon, barberry and bay leaf.

Preparation:

Divide the carcass into pieces, and then fry them in hot oil until golden brown;
Take a thick-bottomed pan or cauldron and place the meat there. Add chopped onion and grated carrots. Add diced bell pepper and black peppercorns there;
Pour sour cream and beer over the meat. Let's figure out how much time it takes to cook a hare. Simmer everything for 1.5 hours. For 20 minutes. Before the end of cooking, add salt, pepper, bay leaf and a few slices of lemon.

Serve the dish with any side dish.

How to cook hare in red wine?

Another option for deliciously serving wild hare meat. A similar dish is on the menu of many restaurants. It goes well with a variety of side dishes and salads. The recipe is not easy, but the result is worth it.

To prepare this dish, you need to take the following products:

hare;
a bottle of dry red wine;
turmeric, paprika, ginger, cardamom, parsley, onion, garlic;
0.5 tbsp. vinegar;
2 tbsp. spoons of olive oil;
3 tomatoes, salt and pepper.

Preparation:

The first preparatory stage is marinating. The carcass should be divided into pieces and soaked for 3 hours in cold water. Dry the pieces, and then thoroughly rub them with the prepared spices. Fill everything with water and vinegar and add 0.5 tbsp. red wine. Cover everything with film and leave for a day;
After this, you need to pour oil into the frying pan. Warm it up thoroughly. Peel the onion, chop and fry until golden brown;
Remove the meat and dry with a paper towel. After this, fry it on each side until golden brown. Pour about 250 g of wine and chopped garlic there. Simmer briefly until the liquid evaporates;
The next stage is stewing. Place the fried pieces in a deep saucepan and pour in warm water so that it completely covers the hare. Place a few sprigs of parsley, basil, bay leaf and tomato slices there. Let's figure out how long you need to cook a dish in the oven. The duration of heat treatment is 3 hours at 150 degrees.

Wild hare meat with apples

An original dish that both children and adults will enjoy. It’s not difficult to prepare, the main thing is to follow the recipe. As a result, the meat turns out tender and juicy.

For cooking you should take the following products:

If you have already looked for a recipe for how to cook a hare, then you know all the intricacies of cooking game. Hare meat is quite tough and has a specific smell of grass. And even if you cook it in sour cream, the smell will still remain.
According to this recipe for cooking a hare, you will get tender, very tasty meat without any foreign taste. To do this, you just need to follow the exact instructions in this article.

Ingredients for cooking hare:

Hare - 1 carcass;
Bay leaf - 2 pcs;
Sour cream - 1.5 woven (21%);
Carrot - 2 pcs. not large;
Salt – 1/2 tbsp. l.;
Onion — 2 large heads;
Vinegar - 1/2 cup (for processing the hare).

1. This recipe for cooking a hare is quite complex, thanks to the careful processing of the game carcass. But every dish has its own nuances to make it tasty. Just like it has many small processing rules that we can no longer isolate from the instructions.
After the hare carcass has been cleaned of skin and entrails, it must be soaked for a long time in running water. Place the game in a large bowl and place it under running water for about 8 hours. You can do this overnight. Then we take out the hare and chop it into portions with a knife.

Place the meat back in the bowl and place under running water for an hour.
Advice: When cutting meat, it is advisable to cut the joints as far as possible so that you don’t end up with crushed bones in the dish.

2. Just water is unlikely to help fight off the smell, so add vinegar to already clean and clear water. The proportions must be observed: for 4 liters of water - approximately 1/2 cup of 9 percent vinegar. Leave the hare for another 2 hours.

3. After removing the hare from the vinegar solution, immediately transfer it to a colander to drain excess liquid.

4. Fry the meat over high heat until golden brown.

5. Meanwhile, peel the onions and carrots. Cut one onion and carrot into large pieces. And the second - in large cubes.

6. Place the fried meat in a saucepan or cauldron. Add 1/2 tablespoon of salt, coarsely chopped vegetables and spices there.

7. Pour boiling water into the cauldron so that it covers the meat and place it on low heat. Don't forget to cover the cauldron with a lid.

8. Place the remaining diced onion into the frying pan.

9. It is advisable to fry the onion in the oil that is left from the hare and when it becomes transparent, add sour cream and, stirring, bring everything to a boil.

10. Usually a recipe for cooking a hare is a fairly lengthy procedure. The meat should simmer for about 1 hour and 20 minutes before you add the sour cream sauce. And after adding the frying, leave the hare to simmer on the lowest heat for another 1 hour.

As you can see, this recipe takes quite a lot of time, but believe me, the hare meat turns out so tasty that you can serve it on a festive table. And to add originality to the table, you can cook

A hare is the prey that every hunter dreams of getting. In order to avoid disappointment when preparing hare dishes, you need to learn some rules of tricks and nuances. It is best to use proven recipes with which you can prepare juicy wild hare, the meat of which will melt in your mouth.

Hare meat is considered both dietary and delicacy. It contains much more vitamins and microelements than regular pork or beef. Compared to bland chicken or turkey meat, hare meat has a more pleasant taste. The meat itself is light with a red tint, it has a lot of veins and films.

Preparing to cook

The hare should be kept in the refrigerator for a couple of days.
Hang the hare by the hind leg on a hook, place a small basin under the carcass where the blood will drain.
Cut the sternum and belly to remove the internal organs of the animal.
Cut off the head and all paws, remove the skin.
Clean the hare carcass from the blood that has accumulated under the skin; if you do not complete this step, an unpleasant odor will appear.
Free the carcass from surface films.
Rinse the meat well.
Place the forest hare carcass in a saucepan with cold water with a small amount of vinegar added. Leave the pan on the bottom shelf of the refrigerator overnight.

How to cook a wild hare while camping or hunting?

You will need a skinned and gutted hare carcass, vinegar, black pepper, and salt. If desired, you can add dried herbs, basil or garlic if these seasonings are available.

Mix half a glass of vinegar with 2.5-3 liters of water, place the solution in a camping pot. Marinate the meat in this mixture for 2-3 hours. Next, the carcass should be dried (this will take about 10-15 minutes), rub with pepper and salt, you can add herbs and garlic. Place the hare on a spit and fry over the fire until a shiny golden brown crust appears.

Hare recipes

There are many ways to cook a hare. Below are the most delicious and proven recipes.

To prepare this delicious dish at home, you will need the following ingredients:

Gutted and skinned hare, weighing 500-800 g.
30 ml lemon juice.
50 ml table vinegar.
One large onion.
35-40 g wheat flour.
Parsley leaves.
130 g low-fat sour cream.
200 ml milk.
A little salt.
Red pepper.

Add lemon juice and vinegar to 2 liters of cold water, leave the hare meat to marinate in the resulting solution for 1.5 hours. Cut the dried meat into 4-6 pieces. Lightly roll each part in flour, lightly pepper and add salt. Fry the pieces on both sides. In another frying pan, saute the onion, cut into thin rings.

Place the fried hare meat in a saucepan, add the fried onions. Pour about 170 ml of water and low-fat milk into the pan. Simmer the hare meat in this solution until it turns light brown and acquires a soft consistency. Add sour cream, 55 g flour and a small amount of green parsley. Add red pepper and simmer the mixture for about 4 minutes.

It is necessary to let the dish simmer under a tight lid for some more time, so the hare will retain its unique aroma, and the consistency will become even softer, and rich meat juice will appear.

This dish goes well with boiled rice, mashed potatoes or crumbly buckwheat porridge as a side dish. You can try the original side dish of chickpeas and green beans.

Hare in Ustyug

It is very convenient to cook hare in pots, which preserve the aroma of the meat and do not make the dish dry and unpleasant in taste.

You will need the following ingredients:

Hare meat, weighing about 750 g.
45 ml of vegetable oil, such as mustard or olive.
150 g onions.
5-6 tubers of new potatoes.
430 g white cabbage.
80-110 g cheese.
340 ml sour cream.
Black peppercorns.
Salt.
Water.
70 ml table vinegar.
Red pepper.

Bring 1.5 liters of water to a boil, add salt and pepper to the boiling water. It is allowed to add bay leaves and any dried herbs. After 7-10 minutes, remove the pan from the heat, pour olive oil and table vinegar into it. Leave the hare to marinate in the cooled marinade for 9-11 hours.

The dried carcass is cut into 6-8 parts and rubbed with a mixture of pepper and salt. The pieces need to be fried in olive oil, placed in small clay or cast iron pots, sprinkled with finely chopped onions and grated cheese. The remaining space in the pot should be filled with cabbage leaves and small potato cubes. Top the contents of the dish with sour cream.

The pots go into the oven for 1.3-1.5 hours. The dish can be served immediately; no additional side dish is required for the Ustyug-style hare.

Stuffed hare in the oven

This original dish is easy to prepare very quickly at home.

List of ingredients:

Boil 2 liters of water in a saucepan, leave it to cool for 20 minutes, then pour black pepper, salt, bay leaf, vinegar and a small amount of sugar into the container. Leave the hare meat in the pan for 1 hour 25 minutes.

Chop the onion into very small pieces and fry in a frying pan in beef fat. The heat should be very low; the mixture can easily burn. You can add 20 ml of olive oil to the beef fat. Add diced ham, coarsely chopped garlic cloves, and grated carrots to the fried onions. Saute the mixture in a frying pan for 7 minutes.

Make one large cut in the middle of the hare carcass; small but deep cuts can be made on the sides. Fill the cavities with a mixture of fried ingredients, and place the hare in the oven for 1 hour 15 minutes.

Remove the finished stuffed hare from the oven, and after 5-7 minutes, sprinkle with grated cheese. If desired, you can sprinkle sesame seeds on top.

Hare offal pate

Ingredients:

Soak dried mushrooms in boiled water for about 3-4 minutes. Cut the hare fillet into small cubes, finely chop the onion. Place porcini mushrooms, meat and onions in a preheated frying pan. Pour 200 ml of water over all these ingredients and simmer for 25-30 minutes. After 5-7 minutes, you will need to add another 100 ml of water.

Grind the hare offal and pork liver and add to the stew ingredients. Place chopped nutmeg, black pepper and bay leaf there (the last 2 components will need to be removed after stewing). Simmer for another 15-20 minutes.

Soak the white bread a little in warm water (you can use milk or heated cream). Mix it with all the ingredients and pass the whole mixture through a meat grinder. Mix the resulting minced meat with lard passed through a meat grinder (it is best to grind this ingredient separately).

Form a roll from the resulting mixture, wrap it in foil and place in an iron or silicone mold sprinkled with breadcrumbs. When fat begins to appear on the surface of the roll, turn off the oven and leave the dish inside for another 5-7 minutes.

Serve the finished pate chilled. This recipe is perfect for any holiday.