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 over 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.
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The hare is a specific game and only lovers of such exotic things eat this meat. After skinning the trophy and cutting up the carcass, you need to know how to properly soak the hare before cooking. This meat, like any game, has a very specific aroma and taste that must be removed in different ways. This domestic rabbit eats fresh grass and hay, as well as vegetables - and the hare can eat bitter tree bark and other reserves found in the forest, which give its meat a special flavor.
How to soak a hare in milk
Milk is ideal for giving meat a pleasant shade and removing the specific taste of game. To do this, you need to take warm milk and dilute 1 teaspoon of salt in it for 1 liter, add pepper and a little cinnamon to kill the aroma of the hare. You need to soak the cut hare meat for 1 hour, or 2 hours, and then cook according to the recipe.
How to soak a hare in vinegar
Ordinary apple or wine vinegar perfectly removes the taste of hare and makes the meat soft. Dilute 2 tablespoons of vinegar in 1 liter of warm water and soak hare pieces in the solution for 2 hours. When cooked, that same aroma of game will go away; vinegar removes it perfectly, without imparting any foreign smell or taste to the meat.
How to soak a hare in wine
An excellent solution would be to soak the hare in wine before cooking. You can take red or white wine, but always dry. The wine should be brought to a boil, add salt and aromatic spices (bay leaf, Provençal herbs, cinnamon or ground black pepper) and pour over the pieces of meat. The hare should be soaked for 2 hours, after which you can cook according to the recipe.
How to soak a hare in kefir
There is another way to get rid of a specific smell - soak the hare in kefir before cooking. Sour milk or regular unsweetened natural yogurt are also suitable. To do this, you need to prepare a marinade with herbs and salt, soak the hare meat for 2 hours, then wipe the pieces with paper towels.
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 is also interesting to know in order to treat yourself to an exquisite delicacy.
Are you a hunter's wife? Then you can solve a problem with three components “hare + in the oven + how to cook” at the level of a Harvard graduate. But what should less fortunate housewives do, whose husbands are very far from hunting? And life is a joker and present an unexpected present: the household ordered a wild hare for dinner. Whether to cook it in the oven, in a frying pan, stew it, boil it - what is the best thing to do? You don’t know... It’s okay. We hasten to please you! We are ready to reveal all the secrets of preparing this “beast”, the dishes from which, by the way, turn out to be very, very tasty.
Preparation
Of course, game is a unique product. And it requires a special approach. This is not a piece of steamed pork or chicken that is almost ready for cooking. And if you get a hare, then most likely it will be a trophy of a successful hunter, and not a product purchased in a store. Therefore, it must be pre-prepared before cooking.
Let's consider ourselves lucky - we got the carcass already skinned and gutted. But this does not mean that you can immediately begin the cooking process. Firstly, the hare must be carefully examined for the presence or absence of pellets in the meat (after all, someone shot it, so it definitely won’t hurt to be on the safe side). If you find extra “ingredients”, carefully remove them with tweezers. And at the same time, perform “depilation” - remove all the hairs and hairs. After which the carcass needs to be soaked in cold water for a day. Water needs to be renewed periodically. If you don’t do this, the meat will be tough, which is unlikely to benefit the dish. That's it, you can start the culinary process. So, we have a hare. In the oven (we’ll tell you how to cook it below), its meat still turns out tastiest. Therefore, we will dwell on this option and consider several traditional, but time-tested recipes.
Hare in sour cream
As already mentioned, baked hare is the most popular, but there are a huge number of variations. The meat is stuffed with goose liver, pre-marinated in beer, and baked in a sleeve.
However, considering that we are new to this matter and are standing at a crossroads, puzzling over the question: “Hare! In the oven? How to cook?!”, let’s not get into the weeds. Let's take the classic method, roll up our sleeves and prepare the following ingredients:
- the main “hero” (the hare);
- onion (one piece);
- 2 tbsp. lie butter (creamy);
- chicken broth (0.5 cup);
- flour (three tablespoons);
- three hundred grams of lard;
- a glass of sour cream;
- greenery;
- salt, seasonings (at personal discretion).
Cooking process
The carcass must be chopped into portioned pieces, and then each of them must be cut in several places and stuffed with lard cut into small pieces in advance. Grease a baking sheet with oil and place the meat on it. Chop the onion (choose the shape and size arbitrarily), pour it onto the hare. Melt the butter and pour it over the meat. The first stage is completed, we send our future culinary masterpiece to an oven preheated to two hundred degrees. Cook until the meat is covered with a golden brown crust, periodically basting it with the released juice. It is difficult to say exactly how long it takes to cook a hare in sour cream in the oven, since it depends on its age, which, of course, he did not report to us.
When the meat - in our opinion - is almost ready, take it out of the oven and pour the resulting juice into the pan. Add sour cream, chicken broth, salt, spices, put it on low heat, and fry the flour, which we then add to the sauce being prepared, stirring gently. Cook for five minutes, monitoring the process. Then we cover our meat on a baking sheet with the resulting mixture and put it back into the oven. Let's hope that our little bunny hasn't run through the forest for many years, so most likely we can get the dish out in thirty minutes.
So our hare is ready in the oven. How else to prepare this dish, you ask? Very simple. Add some new ingredients while removing some of the old ones. How else? This is how new recipes are born.
Add potatoes
We offer another recipe for cooking a hare in the oven, this time with the addition of potatoes. This dish will turn out to be very satisfying - an excellent lunch for a real hunter. For it we will need the following products:
- hare (you guessed it);
- potatoes (seven or even eight pieces);
- raw eggs (two pieces);
- one carrot;
- head of garlic;
- a pack (whole) of mayonnaise;
- oil (olive is preferable);
- salt, seasonings.
Cooking technology
The hare, as in the previous recipe, must be cut into portions. Pass the garlic through a press, add salt, spices, olive oil, and coat the hare pieces with the resulting mixture. Here the housewife can take a time out, since the meat must lie in the marinade for at least an hour. True, fifteen minutes before the end of the marinating period you will have to pay a little attention to it: add half the mayonnaise to the marinade and mix everything again.
There is no point in returning to the couch where you were relaxing for these fifteen minutes, so it is better to spend them preparing the remaining ingredients. Peel the onions, potatoes and carrots, and then cut the first two products: onions into rings, potatoes into bars (medium size). Grate the carrots.
Take a baking sheet, grease it with vegetable oil, and lay out the meat. Sprinkle it generously with onions and carrots, and top it with potatoes. Take a glass of water, pour it into a bowl, add the remaining two mayonnaise, salt, whisk everything thoroughly, pour in the meat and vegetables, place the baking sheet in an oven preheated to one hundred and sixty degrees.
If we take into account the fact that our trophy was young and full of strength at one time, then, usually, a hare in the oven with potatoes at this temperature takes about two hours.
Conclusion
Hare meat cooked in the oven using the proposed methods turns out soft, tender and very tasty. Give it a try. Hope you enjoy. And who knows, perhaps your spouse, after tasting this delicious dish, will decide to become a hunter himself. And then the hare will appear on your menu much more often.
What do we use to prepare a hare dish:
- Hare - 1-2 pcs. (if we get lucky)
- Onions - 7 medium heads.
- Carrots - 3 pcs.
- Apples - 2 pcs.
- Lemon - 1/2 pcs.
- Potatoes - 2 kg.
- Vegetable oil - 150 gr.
- Parsley - 1 bunch.
- Garlic - 1 head
- Seasonings: ground red sweet pepper, suneli hops, black peppercorns
Preparation:
- Before stewing a hare, it must be cut, so we separate the legs at the joints, the body, and first cut it in half. Then we cut the hare even smaller, paying close attention to cutting the ribs, which in my opinion are the most important delicacy in this dish.
- Place the hare pieces cut for stewing into a cauldron (or other dish), fill the game with water, add a little salt, add a few slices of lemon and leave the meat to soak for 4 hours, periodically changing the water.
- After soaking, drain the water and cut a couple of onions into thin half rings.
- Crush a small amount of black peppercorns.
- Then combine chopped onion, salt (1 tablespoon is enough), black pepper, and spices with the hare: ground red sweet pepper, suneli hops, and mix the game with spices and onion thoroughly with your hands.
- Since it was supposed to be cooked in this cauldron, I decided to transfer the hare meat to another container and left it to marinate for another 1 hour.
- Well, as soon as the marinating time has expired, place the cauldron over the fire and pour 150 grams of vegetable oil into it, heat the oil well in the cauldron. And as soon as it is heated and calcined, we put the hare meat into the cauldron and immediately mix it.
- And while the hare is fried, quickly cut the remaining onions into large cubes.
- After the hare is fried and a baked crust appears, mix the contents of the cauldron again and add the onion to the hare, after which the meat is fried along with the onion.
- Cut the carrots into large slices diagonally.
- And after about 10 minutes have passed from the moment of laying the onion and frying it together with the meat, you can throw carrots into the cauldron.
- And after another 5 minutes, pre-prepared boiling water is poured into the cauldron to the level of meat and vegetables, after which we will stew the hare for 30-40 minutes, while we take care of the vegetables.
- We peel the potatoes and leave them entirely in water; large tubers can be cut in half.
- Chop the garlic cloves into slices, cut the apples into small pieces, and chop the herbs.
- After 30-40 minutes of stewing the hare, the whole potatoes are placed in the cauldron, and water is added if you want to have something to eat. If you want to get a stewed hare that is more like a main course, just make sure that the water is always level with the contents of the cauldron...
- And another 5 minutes after the potatoes, the greens, garlic and apples are sent into the cauldron, everything is thoroughly mixed, and then the hare is stewed with the potatoes until they are fully cooked (i.e. about another 20-30 minutes) over moderate heat.
- Remove the finished hare stewed with potatoes from the heat, let it brew a little more (5-10 minutes), then pour a scoop of the stew into the hunters’ bowls.
We lay out the potatoes and stewed hare like a second course, and get the full pleasure of a hunter from devouring the hunted game. Bon appetit everyone and more hunting happiness!
It is advisable to use a glass or enamel container for marinating. Sprinkle the pieces of meat with a small amount of salt and literally crush them with a pinch of sugar, mix all the ingredients. Add sour cream, bay leaves, black peppercorns and allspice. To achieve a better effect, you can place the prepared product under slight pressure - cover the pickled hare with a plate and place a liter jar of water on top.
Place the container in the refrigerator for 3-5 hours. After this, the meat can be baked in the oven or stewed in a cauldron.
How to marinate a hare in white wine?
To marinate 1 kg of meat we will need: 150-200 g. semi-sweet white wine, a pinch of salt and a mixture of peppers.
Pour white wine into a container with chopped hare pieces and add salt and pepper. Let the product stand in a cool place for 2-3 hours. Meat marinated in this way is best baked in the oven.
How to prepare onion marinade for a hare?
For 1 kg of meat you will need:
- 200-250 gr. grated onion;
- Bay leaf;
- peppercorns (black and allspice);
- vegetable oil (olive or sunflower);
- sugar and salt.
Place the hare meat in a glass or enamel container, add onion, a pinch of salt and sugar, 5-7 bay leaves, 8-15 pieces of pepper, 1-3 tbsp. spoons of olive or sunflower oil. Mix everything and leave to marinate for 4-7 hours. Then we stew or bake the hare.
