To cook roast of a hare, you will need one hare: marinade, 100 g of bacon, 100-150 g of pork fat, a glass of dry red wine. For fries, use the fleshiest carcass pieces: hind legs and saddle. The day before cooking they are pickled. Then dried, rubbed with salt and stuffed with thin bacon.
Hare dishes, recipes for roast, stew, soup, hare casseroles, preparation of rabbit liver sauce.
Prepared pieces are stacked in a preheated roasting pan. Pour water so that the meat is only covered. Add 100-150 g of pork fat and a glass of red dry wine. This roast is prepared from a hare in the oven for 45-50 minutes. All pieces of carcass (trimmings) remaining after cooking the roast are used in the preparation of stew or rabbit soup.
and boil for about half an hour without salt.
In another bowl, finely chopped onion, along with finely chopped pork fat, is fried in butter. Pour a glass of red dry wine and add a teaspoon of sugar. They stew for about 20 minutes, then they put everything into a pan, where pieces of meat were cooked. To thicken, add a tablespoon of toasted flour and stew for about 30 minutes.
For one hare: bacon 100 g, roasting oil, salt, spices. A hare carcass (tastier than a roe) weighing about 3 kg is stuffed with thin strips of bacon using a pointed stick, which is used to puncture muscles. It is good to withstand the hare before shrimping for about an hour in the marinade. Then the carcass is cut into 4-6 parts. Rubbed with salt and fried in an open goose bowl in a hot oven until golden brown.
If necessary, add butter or pork fat. Fried hare is cut into portions, placed in a bowl with a lid. Add meat juice from roasting, Antonov apples or slaw and stew for about 30 minutes in the oven.
Hare Soup Recipe.
For trimming carcasses of one hare: 0.5 cups of rice, roots, salt, onions, fried in butter, a tablespoon of vinegar, a little red wine. They collect blood from a hare with a spoon, add vinegar to the lap of the vinegar so that it does not curl, and dilute it with red dry wine for 2/3. Low-value pieces of hare are suitable for the broth: ribs, neck, front legs, bones. You can use the head washed and cut in half.
Prepared pieces are poured with cold water and boiled with salt and roots for about two hours. Then put a little rice in the broth. After it is boiled, the onions fried in butter fall asleep. Then rabbit blood diluted with red wine is poured into the broth and boiled for 2-3 minutes. Raw egg yolk is ground with salt, diluted with 2-3 tablespoons of chilled broth and poured into boiling soup. Ready soup seasoned with finely chopped herbs of onion, parsley and dill.
Hare Casserole Recipe.
For one carcass: 250 g of pork fat, 300 g of calf or beef liver, 125 g of sour cream, boiled egg, peas, one sprig of caraway seeds and two bay leaves. The gutted and washed carcass of the hare is freed from the bones and the meat is cut into thin slices. They check the liver in a meat grinder, half the fat, add salt and pepper to taste, then sour cream and an egg.
Half the remaining fat, i.e. a quarter of its slices are laid at the bottom of a deep pan. Then lay a layer of minced meat and a layer of rabbit meat. Thus, layer by layer fill the entire pan. The surface of the laid mass is covered with the remaining slices of bacon, caraway and bay leaves and the pan is put in a moderately heated oven for 2 hours. To achieve a moderate temperature, flat dishes with water are placed on the bottom of the oven.
Rabbit liver sauce recipe.
On the liver of one hare: 2 tablespoons of flour, 3 tablespoons of butter, a glass of white dry wine, a tablespoon of chopped walnuts, pepper, salt to taste. The hare liver is washed and boiled in salt water for 10-15 minutes. You can also use a hare heart to make the sauce. Boiled liver is wiped through a sieve.
Fry the flour in butter, then add a glass of dry white wine there and cook, stirring, for about 10 minutes. To this mass add mashed rabbit liver, crushed walnuts, pepper and salt to taste, bring to a boil. The sauce is served in a separate bowl to the roast hare.
Based on materials from the book Encyclopedia of the Hunter.
Petrunin V.B., Nikashina E.B., Kupriyanov F.G., Nikerov Yu.N., Rymalov I.V..