How to cook a hare at home

How to soak a hare in water

Tough game meat will become softer and tastier if you soak the hare in water. It is better to take table-mineral water, like Mirgorodskaya, so that it penetrates well into the fibers of the meat. The time required to soak a hare in water is 2 hours, after which the water must be drained and the meat cooked according to the recipe.

These are the most original ideas on what you can soak a hare in before cooking to give game meat a special taste and aroma. It’s also interesting to know how to pickle pink salmon for salmon in order to treat yourself to an exquisite delicacy.

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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.

Marinade for rabbit in the oven in a sleeve

You get a tender rabbit if you bake it in a sleeve. To prepare, take one onion, five cloves of garlic, 200 ml of sour cream, one carrot, 2 tbsp. l. olive oil and lemon juice, dry herbs.

The preparation technology is simple: Wash the rabbit carcass and remove fat. Then prepare the marinade for the rabbit in the oven. Mix spices with butter, add sour cream, chopped garlic, onion, lemon juice. Rub the meat with the mixture and place in the refrigerator for 3-4 hours. Place vegetables to taste in the baking sleeve; you can add garlic, carrots, and onions. Place the marinated carcass in a sleeve and place in a well-heated oven for 50 minutes. If necessary, the sleeve can be replaced with foil, but in this case it is recommended to divide the rabbit into pieces. Each part is wrapped in foil! Serve on a large platter with herbs. The remaining juice can be boiled with spices to create a tasty and unusual sauce.

How to marinate a hare carcass (meat) in wine, vinegar, whey, spices and oil with garlic

It is impossible to cook game without marinade so that it is very tasty. Therefore, this step is required. Below you will find the most current and simple types of marinades. I'm sure you'll find your ideal one.

Wine. One of the best marinating methods. Thanks to wine, the meat becomes softer , tender and without a specific fragrance. It’s simple here - add your favorite spices to the wine, mix and place the carcass there for a while.

Vinegar. Wine and apple cider vinegar are more suitable here. Cooking: pour vinegar into some water, I won’t tell you how much, because everyone has a different taste, so try it. Set aside to marinate for about twelve hours. When you proceed further, be sure to rinse.

Serum. In this version, it is made from milk, and as I said above, milk softens the meat, making it very tender. Leave to marinate for at least 7-9 hours.

Butter with garlic. This is probably the most traditional marinating of any meat. Usually, meat for barbecue is marinated in this composition. It’s also very simple here: we peel a couple of cloves of garlic and make a puree out of it. Toss it in olive oil and add the necessary seasonings. The meat marinates in this marinade faster, about four hours.

Spices. Here you can take all your favorite seasonings: dried herbs, juniper berries, garlic. Lemons, onions, etc. will be relevant.

Important!

And if you decide to just boil the meat, then there is no need to marinate the carcass. Gut it, soak it in water - that’s enough.

Roast hare in a slow cooker

A multicooker greatly simplifies the process: without unnecessary hassle, you get a delicious dish without the taste and smell traditional for wild animal meat.

• hare carcass 3-4 kg;
• carrot;
• 2 large onions;
• 6 large cloves of garlic;
• spices.

Preparation:

1. Chop the soaked meat: rub them with chopped garlic.
2. Mix the meat with onion rings, spices and marinate for three hours.
3. Separating the meat from the onion, place it in a multicooker bowl and fry for 40 minutes using the “Frying” program.
4. Place the separated onion and chopped carrots into the bowl after the sound signal: using the same mode, simmer the hare with the addition of water or broth for another 1.5 hours. Don't forget to stir the contents of the bowl every 30 minutes.

How much water to take: it should be two fingers above the level of the ingredients.

At the end we enjoy an impeccable dish.

Marinating rabbit and hare meat

To improve the taste, hare or rabbit meat is marinated: put in a ceramic dish, poured with cold marinade and left for a day in a cold place.

Products

• onion - 50 g;
• carrots - 25 g;
• parsley root - 25 g;
• celery - 25 g;
• peppercorns - 1 g;
• bay leaf - 0.1 g;
• sugar - 20 g;
• salt - 20 g.

Preparation

1. Vegetables are finely chopped.

2. Put 2-3% in vinegar, add sugar, salt, spices.

3. Cook for about 10-15 minutes over low heat, then cool.

4. Young hares (rabbits) should be marinated for 4-5 hours, and old ones - up to 24 hours.

• Universal marinade

For a whole carcass of a hare or rabbit, 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 tsp. salt and 1 – 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 or a little longer, turning occasionally

• Yogurt marinade for hare (rabbit)

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 yogurt), add 1 tsp. vinegar, 1 teaspoon lemon juice, half a teaspoon of curry, a quarter spoon each 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.

• Marinade for hare with white wine and lemon juice

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.

• Recipe for frying a hare (rabbit)

Take tsp for 1 liter of water. salt, 1 tbsp. vinegar, 1 tsp. sugar, herbs and spices. 1 tbsp. 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 for stewing

Chop a bunch of greens, take 150 ml of vegetable oil, add the juice of 1/2 lemon, salt and pepper. Mash the pieces of meat well with the marinade and leave for 3-4 hours. Marinade with herbs, lemon and kiwi.

• "Savory" recipe

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.

• Grill recipe

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

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How to cook hare meat in the oven in foil

And here we will make hare meat in the oven in foil. Check out the recipe below:

• body of a hare - one carcass;
• onions - 2 pieces;
• butter - 100 grams;
• tomato paste - 30 grams;
• seasonings

1. How will you perform such manipulations with the carcass as: soaking, marinating (select the sauce that suits you best in terms of time at the beginning of the publication). After marinating, dry the carcass and gut it into pieces.
2. We will immediately prepare it into separate portions. Place the foil on an iron sheet or on the table, which you have divided into portions. Place part of the carcass on top, add onion, spread tomato paste, and sprinkle seasonings. Throw a slice of butter on top. We wrap up the good stuff.
3. Place the sheet in the oven, heated to 190 C, it will simmer for about fifty minutes. After the time has elapsed, open the portion a little to allow it to fry.

Soak the rabbit before cooking

• you want to diversify the taste of lean rabbit meat;
• you got a male that was used for breeding.

1. Soak the meat so that it becomes more tender and all foreign odors are neutralized. You can soak in ordinary clean water, milk, a weak solution of vinegar or wine. Adjust the process yourself depending on your resources over time. You can leave the meat to soak overnight, or you can limit it to 30 minutes if you are in a hurry. The result depends on how long the carcass spends in the liquid. For example, if soaked in vinegar or wine for several hours, the marinade may not be needed.
2. Marinate the rabbit meat. The best way to diversify meat dishes, enrich them with new notes of taste, and make the meat melt in your mouth is to choose a marinade. The most common options for rabbits are:
   olive oil with crushed garlic will soften the meat and add a rich spicy aroma;
3. whey will enrich the taste, make it richer and at the same time the fibers will become more tender;
4. cream or sour cream makes rabbit meat very juicy with creamy notes in taste;
5. onions or onion juice fill the fibers with moisture, emphasize the original taste, soften;
6. mustard and honey - never mustard powder! – applied before frying or baking will create a golden-brown, crispy and aromatic crust.
7. Choose the right utensils for cooking. This aspect is no less important than the previous two, because for tender meat it is important that the temperature does not have sudden changes during the entire cooking. Choose only cookware with good temperature retention and thick walls:
   A thick-walled saucepan is suitable for frying and stewing;
8. Pots or ducklings are suitable for baking;
9. for cooking - an enamel pan with a thick bottom.

How to cook wild hare with potatoes in the oven

In a specific section I will describe how to cook wild hare with potatoes in the oven. Read the recipe below:

• body of a hare - one carcass;
• mayonnaise - 100 + 100 grams;
• potatoes - 7 pieces;
• carrots - 1 piece;
• garlic - 4 cloves.
• onion - 2 pieces;
• sunflower oil - 50 ml;
• seasonings

This option for lovers is intended for lovers of a potato side dish. If you are him, test the recipe, I’m sure you’ll like it.

1. After soaking the carcass, marinate it in this sauce: sunflower oil + seasonings + garlic puree + one hundred grams of mayonnaise sauce. Lubricate the hare with this mixture and leave to marinate for two hours.
2. In the meantime, preheat the oven to 180 C. Prepare an iron sheet, grate the carrots on it and chop the onion. And we place the pickled body on these elements.
3. We chop the potatoes into 4 parts, also fill it with the remaining mayonnaise, add seasonings, and place it near the carcass.
4. How to cook aromatic hare so that the meat is soft and juicy? Let it bake in the oven for an hour.
5. After an hour, reduce the heat in the oven to 160 C so that the meat simmers.

Why soak a hare?

1. Soaking. It is recommended to soak a wild hare for at least a day, if possible changing the solution in which the carcass lies. It could be:
   ordinary clean water (it needs to be changed as often as possible);
2. milk serum;
3. vinegar or white wine solution;
4. specially prepared brine (½ cup vinegar, ½ cup vegetable oil, bay leaf, peppercorns, celery and parsley roots, brought to a boil and cooled).
5. Marinade. To marinate a hare carcass, you can safely use any options suitable for a rabbit - the meat is guaranteed to be tender, spicy, and aromatic.

Source: www.allwomens.ru