It's easy to cook a hare. The carcass should lie in the skin for several days and only after that it can be cut up. The hare in sour cream turns out juicy and tender. Having prepared and gutted the carcass, the hare should be soaked, and the next day you can start preparing the dish.
If you follow all these subtleties, then the hare in sour cream, served as a hot dish on the festive table, will make an indelible impression on all your guests.
Description of preparation:
The preparation of hare in sour cream is extremely simple. We cut up the carcass; by the way, you can ask the butcher to do this. Rinse and dry with paper towels. Place the hare pieces in a bowl, rub with salt, pepper and spices and leave to marinate for two hours. Then chop the onion. Place the hare in a baking dish, sprinkle with onions, cover with a lid and bake in the oven for an hour at 200 degrees. Then add sour cream - a glass or two, bake for another half hour. That's all! Happy cooking!
Purpose: For lunch / For dinner / For a holiday table / Holiday lunch Main ingredient: Meat / Hare / Dairy products / Sour cream Dish: Hot dishes
First steps
A dish like hare stewed in sour cream is not so easy to prepare. First you need to properly prepare the meat. The hare must remain in the skin for at least three days. Only after this time should it be gutted. The skin of the hare must be removed at least two days before cooking. One day before, you need to soak the meat in water, you can add a little vinegar. And before frying, you need to wash the hare and completely clean it.
Hare in sour cream with garlic
A simple recipe will allow you to prepare a flavorful and juicy meat dish for dinner or a holiday lunch.
Ingredients:
- hare – 1 pc.;
- carrots – 1 pc.;
- sour cream – 500 gr.;
- onion – 1 pc.;
- garlic – 3-4 cloves;
- salt, spices.
Preparation:
- Rinse the prepared carcass and chop into portions.
- Salt, grate with garlic and season with spices.
- Let the meat sit in a cool place for at least an hour.
- Prepare a heavy, thick-walled pan for stewing.
- Quickly fry the hare pieces in a frying pan on all sides until golden brown.
- Place them in a saucepan.
- Onions and carrots need to be peeled and chopped.
- Fry the vegetables and place them in the pan on top of the game pieces.
- Mix sour cream with broth or boiled water and pour the sauce over the hare.
- Simmer over low heat for about an hour, stirring so that the meat does not burn.
- Transfer the stewed hare to a deep plate along with the sauce, and sprinkle with chopped herbs.
Serve with a side dish of boiled rice or beans. The hare in sour cream will simply melt in your mouth.
French oven baking recipe
To prepare a hare in French, first marinate the meat according to method No. 4.
We stuff the hare carcass with 200 grams of lard and put it in the oven. For simmering it is convenient to use a casserole dish.
An important condition for cooking a hare in the oven in French is the need to coat the carcass with sour cream. The ideal option is to turn the carcass repeatedly.
Approximate time 2 hours at 180C.
The following herbs are perfect for this recipe: thyme and rosemary.
How to cook hare meat soft and juicy - preparation
Before heat treatment of a hare it is necessary to:
- cut up;
- soak;
- pickled.
Stage 1. How to butcher a hare
- Let's start with the fact that you need to bleed. Hang the carcass upside down by the hind legs, make a neat long cut along the neck. Let it hang for half an hour. Collect the blood if you plan to use it for blood sausage, for example.
- As soon as the blood has drained, we begin to remove the skin. Leave the carcass hanging and make longitudinal cuts on the hind and front legs. It is important to make longitudinal cuts, then the skin will be removed easily, like a stocking. Take the skin by the cut edges and gently pull it from top to bottom. If the skin gets caught on the meat, use a knife to carefully cut the snag area, but do not damage the skin. Don't forget to cut off the tail.
- Start cutting: with a sharp knife, make an incision along the white line of the abdomen from the pelvis to the sternum. Remove the offal: stomach, intestines, lungs with larynx, as well as heart, kidneys and liver. It is very important not to damage the gallbladder and intestines, so while cutting, use your fingers to pinch the place where they are attached to the meat. Cut off the paws and head.
Stage 2. How to properly soak a hare
Now you need to eliminate the smell of the wild animal and wash the carcass from the blood. Proper soaking makes the structure less rigid, which has a positive effect on the taste and duration of cooking. But how to soak a hare according to all the rules before cooking?
Below are the 3 most popular recipes:
Recipe 1. Place the washed carcass in a vat of chilled water for a day and change the water every 3 hours. This method of soaking is available both at home and in hunting conditions, but at the same time it is also the most time-consuming.
Recipe 2. Dilute 4 tablespoons of vinegar per liter of water, the carcass will marinate for 3 hours. There are several types of vinegar; with hare it is recommended to use red wine or yellow apple vinegar. The first will give the dish a subtle and sweet flavor, the second has a softer fruity taste.
Recipe 3. The washed carcass will be marinated in fresh fat milk for at least 12 hours. This method is used when you want to give meat a sweetish taste.
Stage 3. How to deliciously marinate a hare
Since it is impossible to cook a hare deliciously without this point, we recommend that you familiarize yourself with it in more detail. The right aging mixture will turn hare meat into a real delicacy. The composition is selected depending on the required taste, as well as the subsequent cooking method (stewing, frying or grilling).
A few general rules:
- the entire carcass should be completely covered with marinade;
- it will taste better if you leave it to marinate in the refrigerator or other cool place;
- the older the hare, the longer it needs to be marinated;
- No marinade is required for cooking;
- use ceramic and glassware;
- The best spices to use are mixtures of peppers, rosemary, onions, garlic and other fresh and dry herbs;
- Of course, don’t forget about salt;
- meat is often marinated using all types of oil - vegetable, butter and olive. It is important that the oil does not have its own distinct taste.
The most popular marinade recipes are based on classic ingredients that soften the meat, prevent it from drying out during cooking and add flavor and aromas.
Wine marinade: pour dry white/red wine (240 ml) over the meat, don’t forget to add spices to your taste. Usually salt and pepper are enough; gourmet spices are not always required. Refrigerate the carcass for 3 hours.
Sour cream marinade: add 0.2 kg. high-fat sour cream 3-5 crushed garlic cloves. Season with salt and add your favorite spices. Rub the meat thoroughly and leave in the cold for 14 hours, no less.
Garlic marinade with oil: add garlic, passed through a press, to the olive oil in an arbitrary amount. Season with spices. Let the meat rest in the resulting mixture for 3.5 hours in the cold.
Classic vinegar marinade: pour into 1 liter. filtered water 0.5 tbsp. vinegar. Soak the meat in the resulting solution and set aside for 12 hours.
Recipes for soft and juicy hare
In the central zone of Russia, two types of hares are common - the hare and the hare. The hare is usually heavier, its weight can reach 7 kg. At the same time, the largest hare rarely weigh more than 5 kg.
It is believed that a company of 4 people needs 3 kg. meat depending on the appetite of the guests. The younger the hare, the tastier the meat.
The age of a hare can be determined by its front legs - old hares do not have a tubercle on the ulna closer to the wrist, i.e. the bones have already grown and formed. Determining age by ear length or color is extremely inaccurate.
It is customary to hunt hares in late autumn, when it is already getting colder and you want more nutritious food.
We will present the most popular recipes for how to cook a hare as simply as possible, but at the same time, so that the meat is soft and juicy. Delicious dishes will warm you up in inclement weather.
Happiness for gourmets
If you want to add zest to a dish such as hare stewed in sour cream, it is recommended to slightly edit the recipe. Meat will be delicious in combination with some sweetness. It can be fruits or berries. Many are delighted with the combination of hare meat and sweet prunes.
In order to prepare such a dish, you will need:
- hare;
- 4 cloves of garlic;
- a little more than half a glass of dried fruits;
- half a liter of fat sour cream;
- 2 large onions;
- large carrot;
- spices (it is better to pay attention to Provençal herbs, rosemary, pepper);
- salt.
First, you need to marinate the meat by first rubbing it with garlic and adding herbs and a little vegetable oil. The prunes must be poured with boiling water so that they swell. In a deep bowl, lightly simmer the chopped vegetables, then add dried fruits to them. Now it’s the hare’s turn to languish in the cauldron. Let only the meat lightly fry first, and then add vegetables and prunes to the pan.
The hare should be stewed for an hour, after pouring sour cream diluted with water over it. Real jam!
Where to start cooking?
If you follow the recipe, the stewed hare is prepared as follows. Tackle the onions and carrots first. These vegetables are chopped and then placed in a frying pan for frying. At this stage, vegetable oil is used.
When the finely chopped products acquire a golden color, remove the pan from the heat. The prepared ingredients are transferred to a separate container, and the hare meat is fried in the same fat until a golden crust forms on the carcasses.
Stewed hare with wine
To prepare this dish from one carcass you will need the following products:
- Dried dill and parsley.
- Salt. Half a tablespoon is enough for you.
- Dry red wine (0.7 l).
- Six onions.
- Pepper (to taste).
First, the hare is cut into several portions. Next, the meat should sit for a day. After this time, the water is drained from the container, the hare meat is transferred to a cauldron and salted. Wine is also added here, dill and parsley are added. The meat should be completely covered. If you are afraid that you will not have enough wine, pack the hare pieces more tightly. Judging by the reviews, if distributed correctly, after cooking a 1.8 kg hare stew, you may still have half a glass of alcohol left. Now you need to put the cauldron on the fire for six hours and finely chop the onion. When the water in the vessel boils, pour the onion into it, chop it and cover with a lid. From time to time you will have to look into the cauldron and stir. After an hour, enrich the brew with black pepper. Simmer over medium heat until fully cooked.
Preparatory stage
At the very beginning, the game should be carefully prepared. It may happen that under the influence of high temperature the hare meat will twist. This will only happen if a transparent film remains on the carcass. Therefore, first of all, you need to remove it. You should also make sure that there are no veins left on the hare. Next, the meat is thoroughly washed in running water. Also peel and wash the potatoes. Then it is chopped into slices. Onions should be finely chopped into cubes. Next, chop the green onions. Now all you have to do is chop the carcass into several separate fragments.
Recipe for hare with garlic sauce
Another variation of the dish with hare, to which garlic sauce and nutmeg are added. Compound:
- hare carcass 1.5 kg;
- 200 g bacon;
- clove of garlic;
- nutmeg;
- salt;
- marjoram;
- black pepper (ground);
- hare blood 30 ml;
- carrot;
- bay leaf;
- onion;
- parsley;
- liver.
When preparing hare meat, you need to pay special attention to the gall bladder. The degree of bitterness of the meat depends on how carefully it is cut.
Blood, liver, marjoram, garlic and nutmeg will be used in the sauce. The resulting mixture is cooked for about 2 hours over low heat. To keep the sauce liquid, you can add red wine. The time and method of preparing the hare itself do not differ from previous recipes; the main emphasis here is on the sauce. Served on a large platter.
Marinated with white wine and lemon
And for dessert, one of the original methods of marinating in white wine and lemon juice.
Let's take:
- white semi-sweet wine – 500 ml;
- 1/2 lemon;
- tsp salt;
- a couple of allspice peas and clove umbrellas;
- rosemary;
- cilantro.
Squeeze the lemon juice and remove the zest. Mix the ingredients, first crushing the pepper and cloves to extract maximum flavor and aroma. We marinate the hare in this way for no more than 4 hours, so as not to get excessive bitterness.
Hare meat marinated using this method is excellent for cooking in the oven or on the grill.
