Are you the wife of a hunter? Then the task with the three components "hare + in the oven + how to cook" you can solve at the level of a Harvard graduate. But what to do to less fortunate housewives whose husbands are very far from hunting? And take the life of a joker and present an unexpected present: a wild hare was ordered for dinner by household members. Is it in the oven to cook, in a pan, stew, boil - what is still better to do? Do not know ... It's okay. We hasten to please you! We are ready to reveal all the secrets of cooking this "beast", the dishes from which are, by the way, very, very tasty.
Preparation
Of course, game is a peculiar product. And she needs a special approach. It is not nearly ready to cook a piece of steamed pork or chicken. And if you already got a hare, then most likely it will be a trophy of a successful hunter, and not a product purchased in a store. Therefore, it must be preliminarily prepared before cooking.
We will assume that we are lucky - the carcass has already gone without skin and gutted. But this does not mean that you can immediately begin the process of preparation. Firstly, the hare must be carefully examined for the presence or absence of pellets in the meat (after all, someone shot it, so it certainly won’t hurt to be safe). If you find extra "ingredients" - carefully remove them with tweezers. And at the same time carry out “depilation” - remove all the hairs and hairs. Then the carcass needs to be soaked in cold water for a day. Water needs to be updated periodically. If this is not done, then the meat will be tough, which is unlikely to benefit the dish. Everything, you can start the culinary process. So, we have a hare. In the oven (how to cook - we will tell below), his meat is still tastiest. Therefore, we will dwell on this option and consider several traditional, but time-tested recipes.
Hare in sour cream
As already mentioned, the recipe for making a hare in the oven is the most popular, but there are a lot of variations. The meat is also stuffed with goose liver, and pre-marinated in beer, and baked in the sleeve.
However, given that we are new to this business and are at a crossroads, racking their brains over the question: “Hare! In the oven? How to cook ?! ”, let's not climb into the wilds. We will adopt the classic way, roll up our sleeves and prepare the following ingredients:
- the main "hero" (hare);
- onion (one thing);
- 2 tbsp. lies. oils (creamy);
- chicken broth (0.5 cups);
- flour (three tablespoons);
- three hundred grams of fat;
- a glass of sour cream;
- greens;
- salt, seasonings (at personal discretion).
Cooking process
Chop the carcass into portions, and then cut each of them in several places and fill with bacon, cut in advance into small pieces. Grease a baking sheet with butter and put meat on it. Chop the onion (choose shape and size arbitrarily), pour on a hare. Melt the butter and pour the meat on top of it. The first stage is over, we send our future culinary masterpiece to the oven preheated to two hundred degrees. We cook until the meat is covered with a golden crust, periodically pouring it with the allocated juice. It is difficult to say exactly how much time a hare cooks in sour cream in the oven, since it depends on his age, of which he, of course, did not report to us.
When the meat - according to our understanding - is almost ready, we take it out of the oven and pour the resulting juice into a saucepan. We add sour cream, chicken broth, salt, spices there, put on a slow fire, and fry the flour ourselves, which we then put into the sauce to be prepared, gently stirring. Cook for five minutes, controlling the process. Then the resulting mixture covers our meat on a baking sheet, again sent to the oven. Let's hope that our bunny did not run through the forest for many years, so, most likely, in thirty minutes you can get the dish.
So our hare is ready in the oven. How to cook this dish yet, you ask? Very simple. Add some new ingredients while removing some of the old ones. How else? That is how new recipes are born.
Add potatoes
We offer another recipe for making a hare in the oven, this time with the addition of potatoes. This dish will turn out to be very satisfying - a great lunch for a real hunter. For him we will need the following products:
- hare (you guessed it);
- potatoes (seven or even eight pieces);
- raw eggs (two pcs.);
- one carrot;
- head of garlic;
- a pack (whole) of mayonnaise;
- oil (olive is preferred);
- salt, seasoning.
Cooking technology
The hare, as in the previous recipe, must be cut into portions. Pass the garlic through a press, add salt, spices, olive oil to it, coat the pieces of hare with the mixture. Here the hostess can take a timeout, since the meat must lie in the marinade for at least an hour. True, about fifteen minutes before the end of the pickling period, you will have to pay a little attention to it: add half the mayonnaise to the marinade and mix everything again.
For these fifteen minutes, returning to the sofa where you were resting is pointless, so it’s better to spend them on preparing the rest of the ingredients. We peel the onions, potatoes and carrots, and then cut the first two products: onions - rings, potatoes - whetstones (medium size). Grate the carrots.
We take a baking sheet, grease it with vegetable oil, spread the meat. Sprinkle it generously with onions and carrots, and top with potatoes. We take a glass of water, pour it into a bowl, add two raw eggs, the remaining mayonnaise, salt, carefully beat everything, pour meat with vegetables, send the pan to the oven preheated to one hundred and sixty degrees.
If we take into account the fact that our trophy was young and full of energy at one time, then, usually, a hare in the oven with potatoes at this temperature regime takes about two hours to cook.
Conclusion
Cooked in the oven by the proposed methods, the hare meat is soft, tender and very tasty. Give it a try. Hope you enjoy. And who knows, maybe your spouse, having tasted this delicious dish, will decide to become a hunter himself. And then the hare in your menu will be much more common.