As you know, many men love to hunt, and often the main prey is a hare. Well, there’s a catch. What to do with it? Of course, it must be cooked, and preferably tastier. However, practice shows us that one desire to cook deliciously is very, very small - you need skill, or at least theoretical knowledge.
Often the main disadvantage of a cooked hare dish is the dryness of the meat. Yes, indeed, you must be able to cook hare. Let's pay special attention to the process of cooking this meat and consider some key points. To do this, I would like to share several recipes on how to cook a hare.
You can extinguish the hare deliciously.
How to cook stewed hare. Recipe 1.
For cooking you will need:
- rabbit carcass;
- hard cheese - 100 g;
- onions - 4 heads;
- cabbage leaves;
- potatoes - 4 pcs.;
- sour cream sauce - 300 g.
The carcass needs to be washed well and cut into portions. After that, they must be marinated for 10 hours.
After the time allotted for marinating, the meat must be dried and salted, pepper, and fry in a pan. After roasting, the hare should be put in a cauldron and, sprinkled with cheese, which must first be grated, and chopped onions, put in a stew. The meat can be covered with cabbage leaves and chopped potatoes. Top mass is poured with sour cream sauce.
This recipe for making a hare involves stewing meat under a closed lid, in the oven and for two hours.
How to cook stewed hare. Recipe 2.
For cooking:
- hare carcass;
- lard - 150 g;
- onions - 5 heads;
- water - 1 cup;
- caraway;
- granulated sugar to taste
To cook a stewed hare according to this recipe, you need to remove the films from the rabbit meat, and then cut it into small pieces. In this form, the meat must be soaked. This will take about 4 hours.
Then you need to begin to extinguish the hare. However, for this it is necessary to prepare the cauldron. You need to put lard in it and, frying, leave only the melted fat, the greaves need to be removed. Pre-chopped onion should be added to boiling fat, sautéed until golden brown, and only after that meat is used - it is put in a cauldron to all of the above ingredients and greaves are added. On top of the meat, pour the prepared purified water and, adding sugar with caraway seeds, simmer until cooked on low heat for two hours.
We have more or less figured out how to stew rabbit. However, big problems arise with the process of frying this type of meat. How to cook a hare in the oven so that its meat does not become overdried? As an answer to this question, I would like to give another example of a very delicious dish as an example. It describes how to cook a fried hare.
Berlin fried hare
For cooking you will need:
- hare carcass;
- carrots - 1 pc.;
- onions - 2 heads;
- fat - 200 g;
- fat sour cream - 0.5 kg .;
- butter - 4 tbsp;
- lard - 100 g .;
- vinegar (9%) - 2 tbsp;
- granulated sugar;
- salt;
- ground black pepper;
- lemon juice
Cooking a hare in Berlin is not easy, but if you practice it more than once, then everything will work out very well for you.
So, take the rabbit carcass and cut it into portions. After that, lard the legs and the so-called saddle. Lay the hare on a baking sheet and send it to the oven. Take out the saddle some time before the moment when you are going to get the meat - it will fry a little faster than the legs.
In the meantime, while the meat is being cooked, you can make the sauce. It is done very simply. Take some juice from the baking sheet on which the hare is fried, mix it with sour cream and boil in a pan. In the process of boiling, you need to add spices, lemon juice to the sauce and, after mixing, continue to boil for some more time.
Once you get the meat, you need to grease it with sauce and can be served.