What dishes can be prepared from hare. How to cook hare meat? Cooking in the oven and slow cooker

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How to cook a hare is a question that interests every housewife who has a hunter in her house. Hare meat is baked in the oven and over a fire, it is boiled, stewed, and delicious cutlets and pates are prepared from hare meat. Among the recipes presented below, everyone will find an option for themselves.

How to cook a delicious hare?

Hare dishes turn out appetizing and satisfying, but in order for them to become so, you need to know how to cook the game properly. The recommendations below will help you cope with the task without problems even for the first time and please your loved ones with aromatic dishes.

Hare meat has a specific aroma and taste, in order to get rid of them and cook a hare without the smell, you need to pre-soak the carcass. To do this, dissolve 200 ml of vinegar in a liter of water and pour the resulting mixture over the meat for 4-5 hours.
Frozen hare does not require pre-soaking.
Hare meat is practically devoid of fatty layers, and therefore, when baking, it is recommended to spread pieces of butter or other fat on the meat.

How to cook a hare with vegetables in the oven so that the meat turns out tasty, tender and not overdried can be learned from this recipe. The hare meat will be much more tender and juicier if the pan is covered with a lid or foil during the baking period. When serving, sprinkle the food with chopped dill and parsley.

Ingredients:

hare carcass – 1 pc.;
onions – 2 pcs.;
carrots – 1 pc.;
sweet pepper - 1 pc.;
salt, spices;
butter.

Preparation

The carcass is chopped into portioned pieces, salted and peppered.
The onion is chopped into thin rings, the carrots are cut into circles, the greens are finely chopped, and the sweet pepper is cut into large cubes.
Thin slabs of butter are placed on the bottom of the baking dish, and vegetables and meat are placed on top.
Pieces of butter are also placed on top.
At 200 degrees, the hare in the oven will be ready in 50 minutes.

How to cook a hare in a pot?

Dishes in pots always turn out more appetizing than those prepared in the traditional way. How to cook a hare in a pot so that it turns out juicy and tasty is described in this recipe. The number of components can be varied to suit your taste. In this case, the broth is suitable for both meat and vegetables, but you can get by with water. During baking, the pots should be covered with lids.

Ingredients:

hare carcass – 1 pc.;
potatoes – 1 kg;
onions – 2 pcs.;
carrots – 2 pcs.;
bouillon;
salt, spices.

Preparation

The carcass is chopped into small pieces, salted, and seasoned with spices.
Place meat on the bottom of the pots, then chopped vegetables.
Pour the broth over it all and bake the roast hare in the oven for 1 hour.

How to cook hare with sauerkraut?

Hare cooked in Berlin style is an unusual dish, but very filling and appetizing. It is preferable to use sour varieties of apples. They can be grated on the tecra, as indicated in the recipe, or they can be cut into slices and stewed with the rest of the ingredients. If you use sauerkraut with juice, then additional liquid will not be needed.

Ingredients:

hare – 1 carcass;
lard – 100 g;
onions – 2 pcs.;
sauerkraut – 500 g;
apples – 2 pcs.;
bouillon;
salt, spices.

Preparation

The carcass is cut into pieces, salted and peppered.
The bacon is melted in a frying pan and the meat is fried.
Add chopped onions, grated apples and cabbage.
Pour in a little broth and simmer until done.

Hare meat, recipes for which can be found in various culinary publications, will perfectly diversify the usual menu and add a touch of piquancy to it. Pate is often prepared from poultry and offal, and from the recipe presented below you can learn how to make a tasty and tender hare pate.

Ingredients:

boneless hare – 600 g;
onions, carrots - 2 pcs.;
butter – 100 g;
lard – 150 g;
dry red wine – 50 ml;
salt, spices.

Preparation

The meat is cut into pieces and fried.
Chopped onions and carrots are also placed there.
Pour in the wine and simmer until the meat is cooked.
Pass all the ingredients through a meat grinder twice, add butter, salt, spices and knead.

How to cook a hare in sour cream?

The recipe for cooking hare in sour cream is simple, understandable and accessible to everyone. Thanks to the bacon, melted butter and incredibly tasty sour cream sauce, the hare meat will come out soft and will separate perfectly from the bone. A great addition to this dish would be boiled potatoes and fresh vegetables.

Ingredients:

hare – 1 pc.;
lard – 300 g;
onion – 1 pc.;
flour - 3 tbsp. spoons;
sour cream – 1 glass;
butter – 2 tbsp. spoons;
salt, spices;
broth – 250 ml.

Preparation

The carcass is chopped into pieces, cuts are made in the meat and a piece of bacon is inserted into them.
Place the meat on a greased baking sheet, sprinkle with chopped onions and pour over melted butter.
Bake at 200 degrees until golden brown.
The resulting juice is poured into a bowl, sour cream, broth, salt, spices are added and the mixture is brought to a boil over low heat.
Fry the flour in a dry frying pan and add it to the sauce, stirring.
Pour the sauce over the meat and put it in the oven.
will be ready in 40 minutes.

How to cook a hare in a frying pan?

The recipe for making hare from this recipe is very simple. The meat turns out tasty and aromatic. This is achieved by soaking hare meat in dry white wine. Red wine can also be used. In order for the meat to turn out golden brown, it is first fried in a hot frying pan, and only then brought to readiness under the lid.

Ingredients:

hare carcass – 1 pc.;
onions, carrots - 1 pc.;
salt, spices;
dry white wine – 500 ml;
salt, spices;
oil.

Preparation

The carcass is chopped into pieces, rubbed with salt and spices, poured with wine and left for an hour.
Place the meat in a frying pan and fry.
Add chopped vegetables, fry for another 5 minutes, then reduce the heat and simmer the meat and vegetables under the lid for another 40 minutes.

Many people don’t know how to cook delicious hare cutlets, because this animal is wild, and therefore its meat is drier than, for example, that of a domestic rabbit. The cutlets will turn out very tasty and juicy if you add lard to the minced meat. To be completely sure that the products are ready, after frying, it is recommended to pour a little water into the pan and simmer them under the lid.

Ingredients:

hare meat – 1 kg;
lard – 200 g;
onions, eggs - 2 pcs.;
salt pepper;
oil.

Preparation

Meat with lard and onions are passed through a meat grinder.
Add eggs, salt, pepper and knead.
Cutlets are formed from the resulting minced meat and fried on both sides in oil.
When the hare cutlets are browned, add about 100 ml of water and simmer under the lid for half an hour.

Hare soup

Hare dishes, the recipes for which are very diverse, are not limited to only main courses. It is possible and even necessary to prepare the first dish from game. hare with the addition of green peas is a nutritious and very appetizing dish, but in order for the broth to be tasty, the meat must be soaked first.

Ingredients:

hare meat – 1 kg;
potatoes – 4 pcs.;
carrots, onions – 2 pcs.;
green peas – 300 g;
spices, salt;
water – 3 liters.

Preparation

The hare is chopped into pieces, placed in a pan, an onion and half a carrot are added.
Add water and cook until the meat is cooked.
Vegetables are removed from the finished broth.
The remaining vegetables are peeled, the potatoes are cut into pieces, the onions are finely chopped, the carrots are grated and placed in a saucepan.
Add green peas, salt, spices and cook for 15 minutes.

How to cook hare with potatoes?

Hare meat, the preparation of which is actually not as difficult as it might at first seem, will be especially appetizing if you bake it in the oven along with potatoes. The piquancy and unique taste of the finished product are largely due to the marinade in which the meat was kept before baking.

Ingredients:

hare – 1 carcass;
potatoes – 10 pcs.;
lemon – 2 pcs.;
onion – 1 pc.;
vegetable oil – 4 tbsp. spoons;
butter – 1 tbsp. spoon;
white wine – 100 ml;
garlic – 6 cloves;
garlic powder – 1 tbsp. spoon;
ground paprika – 1 tbsp. spoon;
ground black pepper – 1 teaspoon;
dried rosemary – 2 tbsp. spoons.

Preparation

The gutted carcass is poured with water and lemon juice and left for 5 hours.
3 cloves of garlic are passed through a press, and the rest are cut into 4 parts.
Rub the carcass with a mixture of salt, pepper, and garlic powder and leave for an hour.
Mix half the chopped garlic with the juice of the second lemon, rosemary and half the vegetable oil.
Rub the carcass with the resulting mixture.
The carcass is stuffed with chopped garlic and put in the cold overnight.
Potatoes and onions are cut into 4 parts, mixed with oil, salt and pepper.
Place the meat and vegetables in a mold, pour in the wine and bake under foil at 180 degrees for 1 hour, remove the foil and bring until golden brown for another 15 minutes.

How to cook a hare over a fire?

Summer is inextricably linked with picnics and cooking fragrant dishes. If you have a hunter in your company, you need to know how to cook a hare in a cauldron over a fire. The number of components in the recipe is approximate; this is the basic version. You can add vegetables and spices here at your discretion.

Ingredients:

hare carcass – 1 pc.;
onions, carrots - 2 pcs.;
salt pepper;
garlic – 4 cloves;
potatoes – 1 kg.

Preparation

The hare carcass is cut into pieces, salted, sprinkled with pepper, placed in a cauldron, and filled with water.
When the water boils, add potatoes, cut into bars, chopped onions, carrots and cook until all components are ready.

How to cook a hare in a slow cooker?

How to cook a hare quickly and without hassle, but so that the meat is aromatic, juicy and tender, it wouldn’t hurt for every housewife to know. A modern kitchen assistant, a multicooker, and a simple marinade made from mayonnaise and adjika help to make it just like this. If desired, the meat can first be fried and then cooked according to the recipe.

The hare is a prey that every hunter will rejoice at. Animals are found not only in central Russia, but also in Asia, the USA and Europe. Forests abound with this species of long-eared inhabitants, but catching them is not enough; it is important to cook the meat tasty, taking into account some of the nuances. Only in this case will the hunter not be disappointed in the benefits of the harvested game.

It is believed that hare meat is beneficial for the human body, it contains useful substances, proteins, and the content of carbohydrates and fats is reduced. Hare dishes have a special taste, but in order to cook them correctly, you need to properly prepare the meat in several stages. The cooking process lasts from 40 minutes to 2 hours, the duration depends on the weight of the carcass and the number of meat pieces. Meat delicacies will decorate the festive table and will definitely please guests and family.

Taste characteristics of meat

Hare meat is a delicacy; it surpasses such types as pork, lamb and beef in terms of the content of nutrients. It is white in color with a slightly reddish tint, is quite veiny, and contains a large number of films.

There are hare hares and hare hares, and the meat of the former is considered healthier and tastier. The taste of game also depends on the diet and habitat of the animal. The inhabitants of mountainous areas are the most delicious, followed by hares, found in forests, steppes and valleys. Animals living in swampy areas are considered the least tasty. Game caught in autumn and winter has excellent taste; in early autumn, carcasses are usually more plump than at other times of the year.

To cook a delicious hare, it is better to use the meat of an animal that has not exceeded the age threshold of 1 year. Old individuals are stronger, with an elongated silhouette, they are muscular, but thin. The young have thick knees, a short neck and soft ears.

Proper preparation of the hare guarantees a delicate and pleasant taste of the dish, but if some requirements are not met, the meat will be tough with a characteristic odor. To prevent this, you need to properly skin and wash the game.

Preparing meat for cooking

Like other types of game, after catching a hare carcass, it must be kept in a cool place for several days. After this, the following preparatory stages are carried out.

Skinning

The carcass, suspended by the hind legs, is cut lengthwise in the abdominal area, the skin is separated from the meat. Using a knife, circular cuts are made near the paws and the skin is pulled together. It turns inside out, as if taking off gloves. The skin is removed from the muzzle, eyes and teeth are removed. When skinning the head, cuts are made at the base of the ears and near the eyes.

Gutting

Before you cook the hare, you need to gut the carcass. First, a basin is placed to collect blood and cleaned internal organs. A small incision is made in the groin area. Pulling the skin back, the carcass is carefully cut to the middle of its length. In this case, you need to try not to damage the gallbladder so that the meat does not acquire a bitter taste. The insides are removed: heart, liver, lungs. They can be used when preparing hare soup. The trachea and esophagus are also removed, and blood clots can be cleared out with a spoon. Next, the carcass is cleared of film and washed.

Butchering

There are various recipes for cooking hare, each of them uses meat from a certain part of the carcass. That is why it is very important to carry out the cutting process correctly. First, the shoulder blades are separated, the front part is cut off, which contains the subscapular part, neck and flank. Then the saddle or kidney part and the hind legs are cut off. This part is considered the most valuable and can be used for frying. The rest are mainly used to stew a hare or prepare dishes from minced meat.

Soaking

Young specimens, as well as game prepared in the field, need to be thoroughly washed. In other cases, it is recommended to soak the meat in water for 24 hours. The water in which it is immersed should be changed periodically. After carrying out these procedures, you can prepare the marinade for the hare and begin choosing the recipe you like. Well, how to cook a hare in the field?

Cooking game in the field

Due to the fact that in field conditions it is not possible to withstand and properly prepare the carcass, they resort to the following tricks. If the hare is young, its meat is quite soft, so it is used for baking and frying. It is better to cook old meat.

The easiest way to cook hare meat is to roast it over a fire on a spit. The meat is first placed in the marinade for a couple of hours. The question arises: how to marinate a hare so that it is tasty?

To prepare the marinade, vinegar is used, which is mixed with water. The mixture should taste slightly sour. About three liters of water are used. Next, the carcass is removed, dried and rubbed with a mixture of salt and pepper.

In camping conditions, instead of a spit, you can use a pointed stick or a strong branch, which is placed on two slingshots on both sides of the fire. The coals of the fire must smolder, this must be constantly monitored. It is also sometimes necessary to turn the carcass over to fry on all sides. This recipe for cooking wild hare is quite simple; the dish is served with herbs and grated garlic. You can use onions to decorate the dish, and baked potatoes or other vegetables as a side dish.

Marinade: best recipes

Almost any recipe for cooking a hare in the oven is based on pre-marinating the carcass.

The marinade may contain a variety of ingredients:

kvass;
vinegar solution;
kefir;
red wine;
lemon juice;
milk.

How to prepare a hare for marinating is described in the previous paragraph, and now let’s move on to mastering various marinade recipes.

Frying recipe

Take three liters of water, add three teaspoons of salt and sugar, three glasses of vinegar, herbs and spices to taste. Cover the carcass with onion, cut into rings and fill with the resulting mixture. If you have white wine, you can use it instead of vinegar. Cucumber pickle or sauerkraut juice will also work. Using these vinegar substitutes, you should double their proportion, that is, add two instead of one glass. It is better to leave the carcass in this marinade overnight, but if there is no time, at least for three hours. Cooking a hare at home does not take much time if you prepare for it correctly.

Recipe for stewing

Mix half a glass of vegetable oil with finely chopped herbs, add juice squeezed from half a lemon, salt and pepper. Rub the pieces of meat with this mixture and leave for a couple of hours. Stewed hare is a dish that will not leave anyone indifferent.

Recipe for savory dishes

We will need:

grated ginger - 1 tablespoon;
garlic - 3-4 cloves;
soy sauce - 2 tablespoons;
semi-sweet red wine - 0.5 cups;
broth - 0.5 cups;
sugar - 1 teaspoon;
chilli.

Mix all the ingredients, crush the garlic and soak the meat in this mixture for several hours.

Grill recipe

Take vinegar, soy sauce and honey in equal quantities, finely chop 2-3 onions, add 5-6 cloves of garlic and half a glass of vegetable oil. Salt, pepper, supplement the composition with red paprika and oregano herb, one teaspoon each. Marinate for 2-3 hours.

Universal recipe

Not only recipes for hare, but also for other types of game can be based on this marinade. It will perfectly highlight the taste of the product. Heat two liters of water without bringing to a boil. Add chopped carrots, a couple of bay leaves, salt - 2 teaspoons, sugar - 1 teaspoon, about 20-30 black peppercorns and a few cloves to the water. After the mixture has cooled, finely chop the onion and also add a few cloves of crushed garlic. Finally, pour in red wine - about half a liter and 250 ml of 3% vinegar. The longer we keep the carcass in the marinade, the better. But it is advisable that she lie in it for at least 12 hours. It needs to be turned over periodically.

Yogurt recipe

If you don’t know how to cook a hare in the oven, try the following method: separate the meat from the bones, cut into pieces and soak in this marinade for several hours. The dish turns out delicious, and the meat acquires a delicate taste and light color.

For one kilogram of meat you will need 100 grams of yogurt, although it can be replaced with yogurt. Add a teaspoon of vinegar and lemon juice, half a spoon of curry, a pinch of salt, cardamom and turmeric. Beat the mixture and knead the meat with the prepared marinade. The option pays off when you need to cook something “quickly.” This is a kind of express method of combating the specific smell of meat.

How to marinate correctly?

Marinating is used not only to give the dish an exquisite taste, but also to soften the hare, which has a fairly high density.

What rules must be followed when carrying out this process?

There is no need to supplement the composition with a large number of spices, as they can drown out the natural taste and aroma of meat;
You should not marinate meat that will subsequently be cooked;
The maximum temperature to which the marinade is brought is 90 degrees; under such conditions, excess bitterness will be removed from the spices. Some chefs believe that if you boil the marinade, it will become richer and impart more aroma and flavor to the meat. This is not correct; over a long period of time, the carcass will absorb all the necessary substances;
You need to pour the cooled mixture over the meat;
The duration of marinating depends on the age of the hare; the older it is, the longer it should be kept;
Do not use aluminum or copper containers for pickling;
The marinade should completely cover the meat.

Hare recipes

How to cook a whole hare in the oven is a question many housewives ask. There are many interesting recipes that are based on various types of heat treatment of the product.

Meat in French

This is one way to cook a hare in sour cream. “Yoghurt” is used as a marinade, the recipe for which can be found above. You definitely need to know how to soak a hare.

After this, the carcass is stuffed with lard, you will need about 200 grams of this product, and goes into the oven. Cooking a hare at home is convenient because you can use a goose chaser for this. Every 10-15 minutes, carefully pour sour cream over the carcass, turning it periodically.

The recipe for hare in sour cream is quite simple, and as soon as an appetizing crust is formed, the meat can be removed and served along with the sauce formed as a result of its preparation. Sprinkle the dish with herbs on top.

Roast hare

After carrying out all the preliminary procedures, rub the carcass with a mixture of salt and juniper berry juice. We stuff the carcass with 50 grams of lard, coat it with butter and place it on a baking sheet into which we pour a little water. The heat in the oven must be high to create a golden brown crust, but after 15 minutes we reduce it.

Roast hare takes about 1.5-2 hours to cook, depending on the volume of the carcass. Periodically pour it with the resulting juice, and at the end with sour cream. Housewives really like cooking hare in sour cream, as it gives the meat a delicate, unforgettable taste.

Hare in a slow cooker with a cheese crust

The recipe for cooking a hare in a slow cooker is very simple; for marinating we use a classic recipe, which includes ingredients such as water, lemon juice, vinegar, onion, salt, and spices. After this procedure, we take out the pieces, dry them and fry them over high heat very quickly until a crust forms, this is done so that the pieces are not dry.

Fry the onion in animal fat in a slow cooker, add chopped potatoes, salt and pepper. Then, place pieces of meat on top, pour in 100 grams of sour cream and sprinkle grated cheese on top. Pour a glass of water or broth and cook for half an hour in the “stew” mode. How to cook a hare in a slow cooker is not a difficult task; you can add any other ingredients to your taste.

Vegetable stew with meat

You can prepare hare stew in the following way: the prey is cut into large pieces, marinated and fried until cooked with animal fat. After this, the pieces are cut into smaller ones and placed in a pan. Fry carrot slices, turnips, parsley root, potatoes and onion seedlings over medium heat.

Add vegetables and marinade to the pan and simmer until fully cooked. You can serve the dish with herbs. You can cook a hare in a slow cooker using the same ingredients.

Homemade hare

Many housewives wonder how to cook a hare in a cauldron. This is a completely feasible task, and the result is a very tasty dish made from available ingredients. After soaking, the meat is cut into portions and transferred to a colander. After the excess liquid has drained, fry the meat over high heat until an appetizing crust. At this time, peel the onions and carrots, cut everything into large cubes. Place meat and chopped vegetables in a cauldron, add half a tablespoon of salt and pour boiling water until the water completely covers the food. Cover the cauldron with a lid.

We already know how to stew a hare, now we need to prepare sour cream sauce. To do this, fry finely chopped onion, add sour cream and do not forget to stir. This recipe for cooking hare in sour cream will require a significant amount of time: cook the meat for an hour and a half, then pour the sour cream sauce into the cauldron and leave to simmer for about another hour. But the result exceeds any expectations; the dish turns out exquisite and tender. It can be served on a festive table with pickles or beef tongue.

Hare pate

Housewives who want to know how to properly cook a hare will also like the following pate recipe.

The meat is boiled, cooled, separated from the bones, then passed through a meat grinder. Next, mix the resulting minced meat with butter in a 1:1 ratio, add salt and pepper. It is not only incredibly tasty, but also very healthy. This delicacy should be on the table every morning.

Hare meat makes excellent cutlets, very tasty shish kebab, meatballs and soup cooked in clay pots. Each housewife, armed with advice and culinary knowledge, can independently come up with original recipes and ways of serving dishes. Soup, for example, can be served in a loaf of gray bread, and meat can be combined with ingredients such as sauerkraut, prunes, raisins, lentils, and peas. Invitees and family members will enjoy delicious dishes prepared in a good mood.

Video

In our video you will find a recipe for making stewed hare.

And another interesting recipe - hare meat in sour cream.

On the pages of our website we have already described in detail how to skin and cut up the carcass of a hunted hare and even provided several recipes for hare dishes. But since the hare is a very popular game all over the world, there are hundreds of ways to cook it, and now, at the height of the hunting season, we have collected more recipes for you. We are sure that you will take many of them into service.

On the pages of our website we have already described in detail how to skin it and even provided several recipes for hare dishes. But, since there are hundreds of ways to prepare it, and now, at the height of the hunting season, we have collected more recipes for you. We are sure that you will take many of them into service.

So, as mentioned earlier, wild hare meat has a specific aroma and taste. By the way, so does a wild rabbit - unlike its domestic relative (this information is in case you accidentally end up hunting in Australia, where these rabbits are like sparrows here). The taste is especially noticeable if the carcass has not been bled. To eliminate these factors, it is customary to soak hare meat in cold water for at least 5-6 hours and up to 12. The water needs to be changed several times. Chlorinated tap water is not recommended. You need to take either well, spring, or melted water - freeze it in the freezer, and then thaw.

Marinating hare meat

In addition, the meat of a hare over 2 years old has a fairly high density. To soften it, marinating is used. This process precedes heat treatment.

As a rule, the marinade is based on a mixture of table and grape vinegar - 2 glasses per 1 liter of water with spices.

To marinate hare meat (as well as roe deer, deer, wild boar), you can take dry red wine, sauerkraut juice, cucumber pickle and even whey. It is necessary to add salt and sugar to this base - a teaspoon per liter. Cut medium-sized carrots, parsley root, 2-3 onions into pieces, crush a few cloves of garlic, season with spices. You don’t need to put too many spices into the marinade, otherwise you can overpower the natural taste and aroma of the meat itself. The meat, which will later be cooked, is not marinated.

Some hunters say that the marinade should be boiled, they say, the spices will give out more of their taste and aroma. But this is completely optional. Over a long period of marinating, the meat will be deeply imbued with the flavors that you want to impart to it. Although, it is worth heating the marinade to 80 degrees - this will remove excess bitterness from the spices. But you need to pour the meat only when it has cooled.

The marinating time for hare meat depends on several factors, the main one of which is the age of the game. The older the hare, the longer it must be kept in the solution - up to 48 hours. Male meat requires longer preparation and needs a stronger and more spicy marinade.

A carcass cut into pieces or a whole carcass should be placed in a deep vessel (not aluminum or copper!) and poured with marinade so that it completely covers the meat. During marinating, you need to turn it over several times so that there are no unmarinated pieces left.

Stuffing hare meat with lard and garlic

After the marinating process is completed, the meat must be dried with a cloth and stuffed for further processing. This will give the meat additional flavor and juiciness.

Lard is cut into oblong slices about 3 cm in length. Next you will need a sharp wooden stick (you can use a bamboo skewer), or you can use a knife. Small but deep punctures need to be made in the meat along the fibers, into which slices of lard are inserted. Then the meat is stuffed with garlic - cut the cloves lengthwise into 3-4 parts and fill the meat between the lard in the same way. By the way, it is recommended to stuff it in the same way, and it’s true that soaking it for 10-12 hours is enough. Also, if the meat is being prepared for stewing, add more carrots and pieces of parsley root (a little!).

Marinade recipes

We will immediately give you all the recipes for marinades, and before cooking you will choose the one that suits your taste best. First, let us recall those that we have already discussed in the article “How to properly process, cut and marinate the carcass of a wild hare” (quote).

Recipe 1 – for frying . For 1 liter of water, take a teaspoon of salt, 1 glass of vinegar, a teaspoon of sugar, herbs and spices. 1 glass of vinegar can be replaced with 2 glasses of white wine, sauerkraut juice or cucumber pickle. Cut 2-3 large onions into rings for the carcass. Marinate for at least 3 hours (preferably overnight).

Recipe 2 – for stewing . Chop a bunch of greens, take 150 ml of vegetable oil, add the juice of half a lemon, salt and pepper. Mash the pieces of meat well with the marinade and leave for 3-4 hours.

Recipe 3 - spicy . 1 tbsp. a spoonful of grated ginger (or dry powder), 3 cloves of crushed garlic, 2 tbsp. l. soy sauce, half a glass of semi-sweet red wine, half a glass of broth, half a teaspoon of sugar, chili pepper. Cut the meat into small pieces and marinate for several hours.

Recipe 4 – for the grill . Mix 10 tablespoons of vinegar, soy sauce and honey, finely chopped 2 large onions, 5 cloves of garlic, 1 teaspoon of sweet red paprika, 1 tsp. oregano herbs, 150 ml vegetable oil, salt and pepper. Marinate for 2-3 hours.

Universal marinade

For a whole carcass, you need to heat 2 liters of water to 70-90 degrees with carrots, 2 bay leaves, 20 peas of black and allspice, 3-5 cloves. Add 2 teaspoons of salt and 1 teaspoon of sugar. After cooling, add a finely chopped onion (shallots work great, of which you need to take 5-6 pieces) and 2-3 crushed cloves of garlic. And then pour in 0.5 liters of red, 250 ml of 3% vinegar (take 80 ml of regular 9% table vinegar and dilute three times). Keep the carcass in this marinade for at least 12 hours, preferably a day and a half, turning it periodically.

Yogurt marinade for hare

This marinade makes the meat very savory and very tender.

To marinate, cut the meat into small pieces, separating it from the bones as much as possible. You need 1 kg of meat, take 100 grams of natural yogurt (you can also use fresh curdled milk), add 1 teaspoon of vinegar, 1 teaspoon of lemon juice, half a teaspoon of curry, a quarter spoon of salt and turmeric powder, a pinch of cardamom. Beat the mixture. Mash the meat well with the marinade and leave for about an hour. This is a kind of express option, but it fights off the “hare” spirit very well. The meat noticeably brightens and becomes similar to rabbit meat.

White wine marinade with lemon

In 0.5 liters of white semi-sweet wine, add half a teaspoon of salt, a few crushed allspice peas, 2-3 cloves and cut half a lemon with the skin into rings. Greens include rosemary or cilantro. Marinate for no more than 4 hours, otherwise the meat will be bitter. Great for roasting in the oven or over an open fire.

Whole roasted hare in the oven, French style

After soaking the carcass for at least 10-12 hours (no need to marinate or you can use a yogurt marinade), remove the films and veins as much as possible, salt and pepper well, stuff with fresh lard - about 200 grams per carcass. Place in the oven and fry, basting with sour cream (not store-bought!) every 7-10 minutes. Turn the carcass several times. When a beautiful crust has formed and the meat can be easily pierced with a skewer, serve with herbs, pouring over the resulting sour cream sauce.

Hare stewed with green peas or green beans (Czech dish)

Marinate the hare in recipe 2, preferably in portions. Then stuff it with garlic. Fry in melted pork fat until a crust forms in a deep bowl. Then pour in the marinade and simmer, covered, until done. Boil the peas, beans, young carrots and add the stewing sauce. Can be served with or mashed potatoes.

Hare with pork in a clay pot with cabbage (Spain)

Using the same recipe, you can cut the carcass into large pieces, and also roughly chop about 1 kg of fatty pork. Fry the pork first. Then in the rendered fat - hare meat. Transfer into portioned clay pots, with the hare meat facing down. In the fat remaining after frying, simmer 5-6 chopped onions, a head of garlic (chopped), then add 2 tablespoons of flour and sauté. Dilute with a glass of dry red wine and 2 glasses of water, boil, add salt and pepper to taste. Divide equally among clay pots. Close with a lid or cover with dough and simmer in the oven for 2.5-3 hours.

Serve with potatoes and stewed cabbage. You can do it directly in pots, or you can do it in a loaf of gray bread.

Plakia hare (Bulgaria)

Chop the hare into portions, melt 150 grams of finely chopped lard, remove the cracklings, and fry 10-15 very small onions in the fat until golden brown (it is better to take shallots), then fold the hare, pour in a glass of water, add a pinch of cumin, salt and pepper to taste. Simmer covered for 2 hours, then add a glass of washed raisins and prunes (pitted). Cook for another hour on low heat.

Serve with small whole potatoes in dill butter.

Paprikash hare (Hungary)

Marinate the carcass in a universal marinade, chop, salt and pepper, fry until golden brown in fried lard. Next, remove the meat, and simmer in the fat 2 pieces of chopped carrots and onions, and 1 piece each of parsley root, celery, and a pod of hot pepper. At the very end, add half a teaspoon of red sweet ground paprika. Next, put the meat in a saucepan, pour in 2 cups of chicken broth and simmer until cooked.

According to this recipe, the hare meat is more like a young rabbit - soft, tender, without the slightest aftertaste.

Needed: hare offal plus 200-300 grams of meat (trimmings from the carcass can be used), 200 grams of bacon, about 0.5 kg of pork liver, 3 eggs, 2 slices of white bread (loaf), 1 onion, 1 bay leaf, 4-5 black peas pepper, several dried porcini mushrooms, salt pepper, 1 nutmeg, 1 tablespoon lard, breadcrumbs. Pour a glass of water over the meat, mushrooms, onions, spices and simmer under the lid until cooked, add the giblets and pork liver cut into pieces, simmer for another 30 minutes until they are ready.

Then soak the white bread in the sauce, pass everything through a meat grinder 2 times, add salt and pepper, add the strained sauce, knead and knock out the air. Grease a baking dish (or foil) with lard, sprinkle with breadcrumbs, lay out thinly sliced bacon, fill with minced meat and bake until melted fat begins to appear on the surface of the pate. Serve cold. You can wrap the minced meat in hard cheese.

Video recipe for a hare dish for Christmas

Experienced hunters forever remember the taste and aroma of fresh meat. Then it is difficult to retrain them, because the purchased product is completely different. And no matter how many demonstrations animal activists hold in a vain attempt to protect forest game, fresh rabbit and hare meat tempts gourmets.

forest guest

It should be noted right away that it is a rare person who can bring himself to kill a hare. A cute animal with long furry ears is more suitable for the role of a pet than a holiday dish. And in the store, the carcass of a hare does not look very attractive. Some even compare a skinned hare to a cat because of its long legs. But the taste fully compensates for the external shortcomings of the meat.

That's why forest hunting lovers, who use different weapons to demonstrate their skills, are never translated into the world. The carcass of a hare is completely beneficial to humans: the meat is eaten, and the fur is processed in order to subsequently make clothes out of it. Rabbit fur coats and bunny padded jackets are distinguished by their grace, lightness and tenderness. By the way, wild hares have thicker and stronger fur, so coats made with their fur will be warmer and last longer.

The recipe for cooking a whole hare is very easy to master and can become the calling card of a young housewife. With a spicy sauce, the meat will seem especially tender and nutritious.

Preparation

Prepare the carcass, rinse it and remove the entrails. The whole carcass must be marinated, and the taste of the dish and its nutritional value depend on the marinade.
To make the meat soft and delicate, you can prepare a marinade based on kefir, but a marinade made from oil, vinegar, grated ginger and a mixture of different types of pepper will give it a piquant flavor.
Stuff the carcass with finely chopped garlic, onions and carrots, then seal the cut. Place in the oven at medium temperature for 30-40 minutes. But without an excellent sauce, how can you cook a wild hare?
Recipes unanimously advise seasoning tender meat to compensate for the lack of fat content. Do you want to keep your calories low? Then prepare a sauce from low-fat yogurt, mustard, herbs and spices.
These ingredients will make homemade mayonnaise, which tastes even better than the store-bought counterpart.

Hare recipe for dieters

Although the recipe for cooking a whole carcass assumes moderate calorie content, weight watchers always strive to make their food even healthier. So how to properly cook a wild hare so that you can eat it with a clear conscience? Of course, stew the meat!

Preparation

First of all, you need to prepare the carcass, boil it until half cooked and cool, then cut it into portions.
Onions should be cut into small cubes and placed in a roasting pan, seasoned with salt, pepper and cumin. Add meat, a few tablespoons of water and simmer over low heat for about 5 minutes.
While the stew is going on, you can have time to prepare the sauce. To do this, you need to put mushrooms, garlic, spices, soy sauce and sour cream in a blender, and then mix everything until smooth. The finished mixture can be slightly warmed in a saucepan and flour added before removing from heat. Here is the finished variation of bechamel sauce. By the way, if you add butter to the finished sauce, the taste will be softer and more interesting.
The recipe for stewed hare allows for some variations with ingredients and spices. The dish is prepared very quickly and can help out the hostess who has unexpected guests.

Quick soup with hare

The speed of preparation of a dish in the modern world is the main characteristic for a family meal. When everyone comes home from work at the same time and craves something tasty, meat is the perfect option. And if you serve game to the table, you are guaranteed a delicious dinner and admiring reviews from your household.

Now you need to think about what to cook from the hare? A male company will undoubtedly appreciate fried meat, while women will prefer stewed meat. For a family dinner, you can prepare a quick hare soup. How to cook a wild hare for an evening meal?

Preparation

Before cooking a wild hare, the carcass must be soaked, since hare meat is harsh and has a specific smell. You can soak it in plain water or with the addition of vinegar.
Then you need to clean the meat, fry it for a few minutes with onions and garlic. Finely chopped potatoes, carrots and herbs are added to the warmed water.
The meat is added last. The soup will be ready when the potatoes soften. Crackers are sometimes served with soup. Everything will take no more than 20 minutes.

Hare stew with onions

There is nothing more pleasant than evening gatherings with loved ones. On such an evening, you can allow yourself to enjoy communication and eat delicious food. So far you have only familiarized yourself with a small part of the collection called “hare and rabbit recipes.” 104 recipes for simple and original dishes - this is how many are presented in many cookbooks and websites. Within the scope of this article, we will not be able to cover all options. We will present only the most interesting ones.

For a sophisticated party, wild hare in creamy mushroom sauce with white wine is perfect. You can take a rabbit meat roll with mushrooms, garlic and herbs with you on a picnic. But the fastest way is to make a hare stew with onions. For a group of men, this is the simplest and most succulent dish.

Preparation

Before cooking a wild hare, soak the carcass in water with vinegar, lightly boil it and divide into portions.
In a separate frying pan you need to make an onion “pillow” with salt and pepper. In order for the meat to give juice, you need to simmer it along with vegetables and a spoonful of wine.
Until the stew is ready, simmer for at least 15 minutes.

Best side dish

It's not always possible to eat only meat. For a full metabolism and getting all the necessary vitamins and macroelements, you need to eat cereals, vegetables and fruits. It's better to diversify your side dishes.

For example, make toast with chops one day; Next, make cutlets with mashed potatoes, and by the weekend please the family with vegetable salad, meat stew and rabbit cheese. Rabbit and hare meat goes well with rice and buckwheat, as well as pasta. You should not prepare a fatty sauce for hare, as the meat is very tender and can spoil its taste.

An important selection stage

When game is obtained through hunting, there is no way to pick and choose, but in a store you can look at the color of the meat, smell it, and even find the fundamental differences between a hare and a rabbit. Rabbit meat has a soft pink color, but hare meat is red-burgundy.

The meat may be tough, so you will have to soak it in water with a drop of vinegar. When cutting meat, you need to remove the film from it, and cut out the backbone for soup. The natural smell of game is very distinctive and thick. If soaking vinegar does not remove it, you can wash the meat in lemon juice. By the way, if you replace lemon with lime, the marinade will be fragrant and the meat will be more tasty.

During frying or baking, you can layer the meat with slices of butter to make it juicy. If you cook a hare, then without additional fat the dish will turn out a little dry. And if you add strips of sweet pepper, the hunting trophy will be spicy and sweet.

By the way, it would be good to dry the pieces of meat with a paper towel. The dish reaches the desired level of doneness when the meat becomes soft and separates from the bones. Before serving, you need to sprinkle the dish with herbs.

How to handle fresh game?

Before preparing a wild hare, you need to determine its value as a trophy. Was it hunted? Will you need the skin? Or maybe you want to make a stuffed animal? In addition, it would be good to decide whether you like rare meat? If the hunter is experienced, then he will take care of the skin and will not spoil the carcass too much.

You can release the blood very simply by hanging the hare upside down, making a cut in the neck so that the blood flows to the ground. You can also collect the blood in a bowl to cook for hunting dogs. Blood can also be used to make blood sausage.

The hare must be processed by weight, and skinning should begin from the hind legs. By the way, before treatment you need to perform an unpleasant, but mandatory procedure - to empty the animal’s intestines, for which you need to pass it over the stomach several times. If several hares are killed during a hunt, they should not be stacked side by side, as the fur will deteriorate. It is best to transport them on hooks.

Many people especially value the innards of game. To do this, you need to carefully remove the liver, heart and lungs from a whole carcass. The insides must be thoroughly washed to remove blood. The gallbladder must be removed, otherwise bile may flood the insides. By the way, you can make a delicious roast or blood sausage with rice from hare offal. It is unwise to neglect the hare skin - it can be preserved by rubbing it with salt or placing it in brine. Then the skin is pulled over spacers, processed - and you can make a fur coat!

How to cook a hare at home recipe

If you have looked at this page, congratulations on a successful hunt can be expressed without quotation marks. Even if you didn’t personally bring the loot to the house, they will be happy to share their laurels when it’s ready the hare will turn out triumphantly delicious. We will cook the entire hunting trophy in the oven, stuffed with sauerkraut and apples.

Necessary equipment: oven, stove, baking sheet, parchment paper, frying pan, knife, toothpicks.

Ingredients

Step-by-step preparation

The hare, like any other game, must first be soaked in order to get rid of the specific smell and unpleasant bitterness. We place it for 24 hours in a large container with cold water, which we change periodically. For the last 2 hours, you can keep it in a solution of apple cider vinegar (30 ml per 1 liter of water).
Line a baking sheet with parchment paper and lay out the soaked carcass.
Mix salt and ground black pepper in a small container, choosing the proportion at your discretion, and rub the hare with this mixture inside and out.
Place a frying pan on the stove and pour 15 ml of vegetable oil into it.
Place 300 g of sauerkraut in a heated frying pan, after squeezing out the excess brine. Simmer over low heat, remembering to stir occasionally so that it does not burn.
Core an apple weighing 150-180 g and cut into medium-sized pieces.
Cut two cloves of garlic into thin slices. Using a knife with a sharp end, we pierce deep pockets in the soft tissues of the hare and fill them with cloves of garlic.
Add the chopped apples to the pan, stir and continue to simmer for 5 minutes, then remove the pan from the heat.
If the hare's chest is cut, we fasten it with toothpicks in the same way as using a pin to connect 2 pieces of fabric.
Fill the inner cavity of the hare with cabbage stewed with apples. As it is filled, we secure the edges of the peritoneum with toothpicks.

Do not pack the cabbage too tightly: during the cooking process, it can break the fragile fastening and spill out onto the baking sheet.
Coat the carcass on all sides with 200 g of sour cream. Apply it in a thick layer, not forgetting the inside of the front and hind legs.
Preheat the oven to 200° and place the baking sheet with the hare in it for about 2.5 hours. You will need to check readiness by piercing it with a knife.
Cut a quince weighing 180-200 g in half. Using the edge of a knife, remove the core from each half and cut the quince into thin slices.
30 minutes before the end of the baking period, remove the baking sheet with the hare from the oven. Place quince slices around it and pour 15 ml of vegetable oil over the carcass so that the meat does not turn out too dry.
Sprinkle the hare with 10-15 g of breadcrumbs or semolina and put it back in the oven.
Transfer the finished game to a plate and remove the toothpicks. If not all of the stewed cabbage is needed for the filling, place it next to the meat. Place quince slices on top of the cabbage. Serve to the table.

Video recipe

After watching the video, it will become absolutely clear to you how easy it is to cook a wild hare at home using the above recipe.

How to decorate and what to serve with

In too the dish does not need masterly decoration, you can add color to it with cloudberries and cranberries, and bunches of fresh herbs. As an additional side dish, you can serve boiled potatoes with butter.

Salted and soaked vegetables, berries, mushrooms will add a special flavor to the table and will make good company for the hare. Sour cream or cranberry sauce will not be superfluous.

Like other game, You can cook a hare tasty and odorless only after a long soak in water. But if you are ready to wait a little longer, keep the carcass for 5-6 hours in milk, the meat will become softer and juicier.
To make the dish more flavorful, you can use the hare carcass marinate in sour milk, white wine, lemon juice with a variety of fragrant herbs. If you can’t make a marinade yourself, look at the recipe for rabbit marinade, it’s ideal for hare.

Other food options

Having figured out how to deliciously cook a wild hare, look at the recipes for its domesticated relative. Rabbit meat is very healthy, and to get it, you don’t need to be a hunter, just go to the market or supermarket.

The recipe for rabbit stewed in sour cream will appeal even to those who are trying this type of meat for the first time.
By preparing rabbit fricassee, you will not only get a luxurious dish, but you will also be able to reveal some of the secrets of French cuisine.
For those who value recipes for speed, check out how quickly they cook.
You can cook for a warm family dinner, and the most ordinary day will end with a holiday.
See how to cook rabbit liver if you managed to purchase this delicacy.

I hope you liked the recipe. Write how the meat turned out and how you rate the side dish. Describe your methods of preparing hare meat, share if you know how to soak it faster. Bon appetit!

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