Recipes for cooking a hare in the oven

• August 8, 2019
• Cooking
• Ivan Gresko

Undoubtedly, hunters with extensive experience can hunt a hare. However, bringing home game is only half the battle. Now the carcass of a wild animal needs to be turned into an appetizing dish. There are many different recipes according to which you can prepare very tasty dishes from hare meat. Judging by the reviews, many consumers are interested in the question of how to stew a hare. Several such recipes are presented in this article.

About the soaking procedure

After gutting, the meat of this wild animal is cut, soaked and marinated. Before cutting it, make sure that the blood drains from the carcass. At this stage, you should be as careful as possible so as not to catch the gallbladder. There are several ways to soak game. For example, meat should stand in a vinegar solution for a day. The fluid is changed every four hours. For a liter of water you will need 60 ml of vinegar essence. Mostly housewives use apple cider vinegar. Soak the pieces of meat in milk. The best option is soaking in wine. Under the influence of alcohol, the fibers soften and the meat is given a special taste.

Cooking tricks

Hare meat, like any game, is a rather specific and unique product. An experienced hunter knows that in order to fully reveal all the delights of the taste, the animal carcass must spend several days in a cool place. However, whether you follow this strategy or not, the meat should be soaked in any case. Thanks to this, it will become more tender, and there will be no trace of the unpleasant odor. Soak the hare meat for 12-24 hours. This can be done in plain cool water, changing it periodically, in water with vinegar, in whey (by the way, the best option for those who are on a diet), and you can also use ready-made marinade for soaking. Moreover, nutritionists believe that it is better to prepare the dish from a cut carcass.

Stewed hare in sour cream: ingredients

It is considered a fairly simple homemade dish, which has an unusual and very pleasant taste. Stewed hare goes well with any side dish.

For example, with mashed potatoes, pasta, etc. The recipe for hare stewed in sour cream calls for the following ingredients:

• Hare meat. You will need two gutted carcasses.
• Onions (two heads).
• Carrots (1 pc.).
• 250 g sour cream.
• Vegetable oil, spices, salt and pepper. These components are added for taste.

From this quantity of products you will get five servings.

Comments

1. Alexey 08/01/2015 at 20:37 Excellent recipe. I haven’t tried this one yet, although I’ve been hunting hares for a long time and I like to cook with the game I bring myself. So now my immediate plans are to try hare meat prepared in a new way.
   Reply Peter 09.21.2015 at 01:57

   Wow, you even cook yourself! I just hunt and “taste”. My task is to bring home the game, and then my wife and daughter get involved. They kick me out of the kitchen, and they themselves do magic there, like witches. Then there is such a smell throughout the house that you are ready to swallow your tongue.

   Answer

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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.

Hare in the oven with mayonnaise

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:

• cut hare carcass – 1 piece;
• garlic cloves – 4-5 pieces;
• potato roots – 7 pieces;
• mayonnaise – 0.2 l;
• carrots - 1 root vegetable;
• salt, mixture of ground peppers;
• chicken egg – 2 pieces;
• refined vegetable oil.

Preparation:

1. We cut the processed hare carcass into portions.

2. We wash each piece of meat well and dry it, soaking excess liquid with a napkin.
3. Transfer the hare meat to a bowl, add salt, season with spices and mix thoroughly.
4. Pour refined vegetable oil over the meat and mix again. Leave the hare meat for 1.5 hours to marinate.
5. After the allotted time has passed, pour mayonnaise over the meat, mix and marinate for another half hour.
6. Peel the root vegetables of potatoes and carrots, wash them and cut them into cubes or circles.

7. Place the hare meat on the bottom of a greased baking sheet. Spread a layer of carrots and potatoes on top.
8. In a separate bowl, combine 100 ml of mayonnaise, crushed garlic cloves and chicken eggs.

9. Beat with a mixer or whisk until the mixture has a homogeneous structure.
10. Pour the gravy over our dish and place it in the oven.
11. Bake for three hours at a temperature of 160°.

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.

Stewed hare with potatoes: what you need

A dish is made from the following products:

• Hare meat.
• Potatoes.
• Onions. For this dish you will need half a head.
• Green onions (6 stalks).
• 40 ml vegetable oil.
• 700 ml hot water.
• Bay leaves (2 pcs.).
• Salt and pepper. Each housewife adds these ingredients at her own discretion.

Despite the fact that this recipe for stewed hare does not include ground paprika, carrots, tomato juice or tomato paste, many cooks add these components to their dishes. As a result, you will get a juicy and very satisfying dish.

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.

Choosing a delicious hare carcass

If there is a hunter in your family, then this question is not relevant. And if you choose a hare carcass yourself, then you should know a few nuances. For example, experts believe that hare meat is more tasty and healthy. The age of the animal is also of great importance. Young individuals have a thick and short neck, soft ears and fleshy knees; the leg bones of a young hare can be broken without much effort. The carcass of the old representative is thinner and elongated, and it is also sinewy. Another feature is the shooting time. In the period from September to March, hares are more well-fed, and that is why they are more tender and tasty.

How to stew game?

When you see that the pieces have already browned sufficiently, pour hot water (700 ml) into the vessel, add salt, and then season the workpiece with ground black pepper and bay leaves. After these steps, you need to bring the water to a boil. When this happens, remove the foam and set the fire intensity to minimum.

Now all you have to do is cover the cauldron with a lid and simmer the game for at least an hour. After 60 minutes, the pieces of meat can be removed, and into the resulting broth, add potatoes cut into slices and onions in the form of small cubes. Green onions are also added here. Half an hour before cooking the potatoes, put the pieces of hare meat back into the bowl. They should simmer for another 30 minutes over low heat. After cooking, the stewed hare is served with various sauces and fresh herbs.

Useful properties of hare meat

Hare meat is known for its dietary properties. The meat is in the lead over pork, lamb and beef due to its low fat content and a sufficient amount of protein, and the absence of cholesterol. For example, beef protein is absorbed by the human body by 63%, and hare protein by 90%.

Hare meat contains a lot of vitamins: calcium, magnesium, phosphorus, potassium, PP vitamins. An element such as phosphorus is of great importance for a growing organism and that is why many children love hare meat so much. In addition, hare has an excellent taste, and it is no more difficult to prepare than, for example, beef.

Interesting! Hare meat was not eaten in Rus' until the reforms carried out by Patriarch Nikon began. The animal was considered dirty and this tradition is still followed by Old Believers and Jews. And in the countries of Western Europe and Asia, hare meat has always been respected and they have learned to cook it in all sorts of ways.

What should you consider?

Judging by the reviews, some beginners' dishes turn out imperfect. For example, with cooked potatoes, the meat turns out to be quite tough, or with well-cooked meat, the potatoes turn out to be too boiled.

This will happen if these two ingredients are added to the cauldron at the same time. Therefore, before adding potatoes to the bowl, hare meat must be stewed for at least one hour.

How to stew in onion sauce

The list of required components is presented by the following products:

• Meat. One carcass is enough for you.
• Carrots (3 pcs.).
• Bulgarian pepper. You will need no more than three pieces.
• Onions (6 pcs.).
• Garlic.
• Vegetable oil, spices and salt (to taste).

Prepare the dish in a frying pan or in a thick-walled pan. It would be best to use a cauldron. First of all, you need to melt the butter, and then fry the game in it, which is first cut into large pieces. When you see that the fat has boiled away and the game is sufficiently fried, remove the vessel from the heat. Now you should lay out the meat and add a little more oil. Then the carrots are subjected to the frying procedure first, and after three minutes - the garlic. After another two minutes, add finely chopped bell pepper and onion to the container. Salt this mixture and enrich it with spices to your taste. After completing these steps, put pieces of meat into the cauldron and add enough water so that the hare is completely submerged. The dish should be stewed with the lid slightly open over low heat. After an hour and a half, remove the cauldron from the stove.

About stewing in milk

The previously gutted carcass is soaked in water for four hours. To prepare this dish, get the following ingredients:

• Kefir (0.5 l).
• Milk (0.5 l).
• Red wine. Half a glass of alcohol is enough for you. You can also use artisanal berry wine.

A milk marinade is made from these ingredients. After soaking, the game is cut into several large pieces. The meat is carefully placed in a saucepan and covered with onions, which are first chopped into rings. Then add the milk marinade, cover the dish with a lid and put it in the refrigerator overnight. In the morning, the hare pieces should be removed and lightly fried in a frying pan.

Many housewives use lard as fat. If the meat is browned, transfer it to a cauldron or pan. Again, cover it with onions, fill it with milk marinade and milk (0.5 l). In addition, you need to add a little more water to the vessel (so that the game is completely covered). To avoid spoiling the dish, taste it. If necessary, add salt and spices. The hare should be stewed over low heat. In three hours the meat will be ready.

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?