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How to properly soak a hare at home. Stewed hare recipe

The holiday requires certain efforts from every housewife; you have to get sophisticated and come up with some interesting and extraordinary recipes for preparing your favorite dishes. One of these dishes is a hare in the oven. Hare meat is not only healthy, but also very tasty. It’s quite difficult to find such game on store shelves, so if you manage to get an excellent carcass, be sure to try baking it in the oven whole or in pieces, with vegetables and potatoes.

Recipe 1: Oven-baked hare in marinade

Ingredients:

hare;
butter;
salt;
pepper;
kvass or marinade, whichever you like best;
berries;
sour cream.

Rinse the hare, remove membranes and very carefully, without touching the meat, cut it along the breast. In this form, soak the hare in marinade or kvass for a day or a day and a half. When this is done, rub the carcass with salt, pepper, spices, and also pre-crushed berries.
Place the hare in a baking dish. Place in an oven preheated at two hundred and twenty degrees for 15 minutes. Reduce oven power to medium and bake for another hour and a half, basting with juice every 15 minutes, then brushing with sour cream.

Recipe 2: Oven-baked hare with lard and garlic

Ingredients:

hare;
salo;
garlic;
salt;
spices;
vinegar;
oil;
water;
carrot;
spices.

How to cook a hare in the oven?

Clean the hare well and cut along the breast. Next, we make the marinade: mix all the ingredients together and soak the hare in it for a day.
The next day, when the hare is marinated, stuff the carcass with cloves of garlic and pieces of lard. Do this very carefully, do not tear the hare, then transfer it to a baking dish and put it in the oven.
Bake the hare until cooked - a nice golden crust. This will take you from an hour to an hour and a half, depending on the age of the hare and its size.

Recipe 3: Oven-baked hare marinated in mayonnaise and mustard

Ingredients:

hare carcass;
100 gr. sour cream;
100 gr. mayonnaise;
1 tsp mustard;
a bunch of green onions;
salt and pepper to taste depending on the size of the carcass.

How to prepare a marinade for a hare?

First of all, you need to soak the hare meat, as it has a specific smell, quite thick and stuffy. There are many ways to do this; in fact, you can use different types of marinades.
Mix all the ingredients for the marinade in one bowl, roll the hare pieces in the mixture and refrigerate for a couple of days. Afterwards, you can take it out and safely cook the hare in the oven.
There is another marinade recipe for cooking a hare in the oven: take a fresh and washed hare carcass, remove a thin film from it and cut it into pieces. Then combine water and a little vinegar in a saucepan (you can use lemon juice or lime instead of vinegar, then the hare meat will be more aromatic and soft). Cover the hare meat completely with brine and leave in the refrigerator for 24 hours (minimum 4 hours).

How to cook a hare in the oven?

Peel the onion and cut into rings. Cut the carrots into circles. Chop the dill and parsley into small pieces. Cut bell pepper into large cubes.
Grease the chosen form thickly with butter, add carrots, onions and peppers, add salt and sprinkle with meat seasonings. Place the already soaked pieces of hare on a baking sheet with vegetables, pre-salt them. Don't forget to add butter to the hare meat, otherwise it will turn out a little dry (the hare is skinny and not as fatty as a rabbit, so you can't do without extra fat).
Place the remaining vegetables on top of the hare meat, cover the baking sheet with a lid or foil so that the juice does not evaporate and the dish turns out juicy. Place the baking sheet with the hare in the oven, preheated to 200 degrees for 40-50 minutes.
After the time has passed, look into the oven and check the hare. If the meat has become soft and separates from the bones, then remove the bones, return the meat to the form, sprinkle with herbs and leave in the oven for another 15 minutes.
Serve the hare with a side dish of potatoes, vegetables or pasta.

A hare can be cooked deliciously in absolutely different ways: stew, fry, cook soups, make kebabs, goulash, pilaf, aspic, and so on. The number of dishes that can be prepared from a hare is simply impossible to count. In this article you learned how to deliciously cook a hare in the oven. By the way, hare soup will be an excellent addition to a picnic or barbecue, cooked over a fire in a cauldron, such a dish will not leave anyone indifferent.

30.03.2018

Rabbit, however, like hare, is considered dietary meat. Of course, the taste of homemade meat and game is somewhat different. Your man has returned from hunting and his catch today is a hare? Recipes for cooking it in the oven are varied. In our article we will discuss the secrets of cooking hare meat. Especially for you - several interesting recipes.

Agree, it’s not every day that we have to cook hare meat. In this regard, many housewives are interested in how to cook a wild hare in the oven. Firstly, the hare carcass needs to be cut up and freed from the skin. Secondly, it is kept in the cold for about a couple of days. Thirdly, before cooking, hare meat is soaked in purified water for at least one day. Hare stewed in the oven turns out juicy, aromatic and extremely tasty.

Advice! Experienced hunters advise using young hares for cooking. Hares are plumper and tastier in early autumn and winter.

Ingredients:

hare meat – 1 kg;
pumpkin pulp – 1 kg;
garlic cloves – 40 pieces;
salt, mixture of ground peppers;
melted butter;
thyme – 5 branches;
orange - 1 piece;
dry white wine – 0.2 l.

Preparation:

Before starting the cooking process, the cut hare carcass must be soaked in chilled water for 24 hours.
We change the water periodically.
Now we will cut the hare carcass, cut it into portions.
Wash each piece of hare thoroughly with water and dry with a napkin.
Wash a medium-sized orange thoroughly. Use any convenient method to remove the orange zest.

We peel several garlic heads and separate them into cloves.
Peel the pumpkin, remove the seeds and cut the pulp into portions.
We pick the leaves from the thyme sprig and put them in a bowl. We don't need stems.
We need to grind table salt in a mortar or coffee grinder to the consistency of powder.
In a frying pan, heat the melted butter thoroughly.
Place hare pieces in portions and fry until golden brown.
Then sprinkle the hare with finely ground salt.
In the same oil we fry the garlic cloves until golden.
When the garlic cloves are fried, pour in dry white wine and freshly squeezed orange juice. Add thyme.
Mix everything vigorously and add orange zest.
Tasting, add salt and a mixture of ground peppers. Boil after boiling for about three minutes.
Take a convenient heat-resistant dish and place pieces of hare meat into it. Spread pumpkin pulp on top.

Cover the pan with a sheet of aluminum foil. Place the dish in the oven for 1 hour 20 minutes.

The hare will simmer in pumpkin, orange juice and wine. It will turn out tender, aromatic and incredibly tasty.

Feed your breadwinner

A hare in the oven in foil, if cooked correctly, turns out juicy and extremely tasty. When preparing game, you should not skip the soaking and marinating stage. The taste of the meat directly depends on the choice of marinade.

Ingredients:

hare carcass – 1 piece;
tomato paste – 30-40 ml;
onion – 100 g;
parsley root – 50 g;
butter – 130 g;
filtered water – 1 liter;
salt, spices.

Preparation:

Pour filtered water into a deep bowl.
Add salt, selected spices and spices to your taste. Mix everything well.
We cut the prepared hare carcass into portions.
We transfer the hare pieces into the marinade and leave it like that for one day.
After the allotted time has passed, wash the hare and dry it.
Place a portion of hare meat on aluminum foil.
Sprinkle chopped parsley root on top of the meat and grease with tomato paste.
You can add any sauce you want. It is better to use spicy additives.
Place a piece of softened butter on top.
Wrap the foil tightly. Transfer all the pieces of hare onto a baking sheet.
We will cook for about one hour at a temperature of 190°.

Advice! An ideal complement to hare would be assorted vegetables or mashed potatoes.

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:

Some people believe that a hare is something like a rabbit, only wild. But if rabbit meat is considered dietary, then in order to cook a hunted hare, you need to make a lot of effort, first of all, to get rid of the smell of wild meat and blood.

How to soak a hare before cooking

The statement that fresh hare meat can be cooked immediately after it is delivered home is completely incorrect. During the hunt, hares are shot or caught in snares, which also cannot be called a humane way of killing. Stress leads to the release of adrenaline into the blood, due to which meat changes its taste. In addition, it is impossible to even approximately guess what the taste of a particular wild hare will be, because it is unknown where and what it ate. There is one more point that hunters know about, but which few people outside this community know about - hare meat is quite tough and tastes bitter, so all that remains is to soak a wild hare in milk, vinegar, and water.

How long should a hare be soaked in water?

Since wild hare meat has a specific taste and smell, simply rinsing it in cold water, even for an hour, will not work. Experience shows that in order to thoroughly soak a hare in cold water, it will take at least 15-24 hours.

How to soak hare meat in vinegar

Vinegar can significantly speed up the process of soaking a hare. If you add 2 tablespoons of vinegar per liter of water, then literally in half an hour the meat will be well soaked, free of odors and bitterness. But it is best to use not alcohol, table, but apple, it will give the best result and add a peculiar flavor to the meat.

How to properly soak a hare in milk

Using milk will help soak the hare meat and make it soft and a little tender. Milk has the property of imparting some sweetness to meat, which undoubtedly should affect its taste after cooking. But you need to take into account that only fresh milk is suitable for this, since not a single fermented milk product will give such a result. High-quality soaking of wild hare meat in milk will only work if it is placed in milk for at least 12-15 hours. But if you add spices to the milk, the meat will not only soak, but will also marinate a little. In this case, when preparing hare meat, you can use the milk in which the hare was soaked.

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!

Hare hunting has long been firmly established among men’s favorite pastimes in our country. This animal is one of the desired trophies for a hunter. This trend emerged largely due to the spread of hares across most of the country.

In addition, the process of tracking and subsequent shooting is very interesting and brings pleasure to most hunters. A trophy in the form of a hare carcass can decorate a hunting table.

Cooking a hare is, in general, not difficult. But in order for everything to work out at the highest level, you need to take into account some features:

brown hare meat is considered more tasty than white hare;
the animal must lie in the skin for at least 3-4 days;
the meat of young hares (up to 1 year) is more tasty and tender than old ones;
the carcass soaked in vinegar should be left to sit for a couple of days before cooking.

One of the best dishes prepared from the carcass of this animal is hare stewed in sour cream and garlic. The cooking recipe is not as simple as it might initially seem. Let's look at how to make this dish and several of its variations.

Initial preparations

In order for a dish to have good taste, you need not only to use the right ingredients and cooking technology, but also to prepare the meat well. It is necessary to gut the hare only after three days have passed during which it has lain in the skin. It should be removed from the animal no earlier than three days before preparation. After the hare has been soaked and left for a couple of days, all that remains is to clean and wash it before frying.

Stewed hare in sour cream and garlic - recipe 1

In order to prepare this dish, you will need the following ingredients:

hare;
3 cloves of garlic;
0.5 liters of sour cream;
one large onion and carrot;
spices.

Rub the soaked meat with garlic, sprinkle with spices to taste (the standard choice is pepper) and leave it like that for an hour. After this you need to fry it in a frying pan. At the same moment, only in a different bowl, carrots and onions (chopped) are fried. For the next step you need a deep saucepan. Meat is placed in it, then fried vegetables. Sour cream should be slightly diluted with water, then pour it over the meat and vegetables in the pan. The dish will be ready to eat in an hour.

Stewed hare in sour cream and garlic - recipe 2

Another popular recipe for preparing the indicated dish is recommended for those people who love tender and soft meat. Fatty ingredients, such as bacon, can impart such qualities to hare. Lard (about 100 g) is added to the pieces of meat, after which it is salted and peppered.

Finally, a glass of sour cream is added. The meat is placed in the oven.

It's time to stew the hare meat. Place the meat in a deep bowl, pour in 2 cups of broth and 1 cup of sour cream. Place the pan on low heat until done. Melt 50 grams of butter in a frying pan, add a couple of tablespoons of flour and broth. This whole mixture boils for one and a half to two minutes.

Add the resulting sauce to the bowl with the hare and put it back on the stove. You need to turn off the flame the moment the liquid boils. You can decorate the dish using beans.

Recipe for stewed hare with prunes

There are a couple of dozen preparations for stewed hare in sour cream. If you need to add a twist to the original dish, the recipe can be changed. One of the options for preparing a dish in an unusual format is adding berries or fruits. The dish is prepared from the following ingredients:

Meat rubbed with garlic is marinated with vegetable oil and herbs. Prunes are poured with boiling water. This is necessary for it to swell. You need to stew the chopped vegetables in a cauldron, then add prunes to the same bowl. Next you need to stew the hare. By this point it should already be fried. Then we place all the ingredients together in a cauldron. The last stage of preparation is seasoning with sour cream. The stewing process will take about one hour, after which the dish will be ready.

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;
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.

Hare in sour cream with potatoes

A traditional dish suitable for any table. The preparation is quite simple. The carcass is cut, washed and dried. You can divide it into 6 parts, this is the most convenient way to cook.

Pieces of meat are placed on a plate, rubbed with pepper, salt and spices, and then left to marinate for 2 hours. The hare is transferred to a baking dish and placed in the oven at 200 degrees for an hour.

After this, one and a half glasses of sour cream are added and the dish is baked for about another half hour.

Now the dish is completely ready to serve. Potatoes are most often used as a side dish, but if desired, you can take rice, pickled vegetables or mushrooms.