Recipes from a hare and a rabbit for a campaign, a hare or a rabbit on a spit and skewers, stews and cutlets from a hare or a rabbit on a fire.

The recipe for a hare on a spit to prepare a carcass of a hare and keep it in the marinade for a day. Then rinse, stuff with pieces of lard and fry, putting on a skewer, over not very hot coals, occasionally greasing with fat. Collect in a suitable container, as far as possible, the sauce draining from the hare when roasting. Serve the fried hare with this sauce.. 

Hare and rabbit recipes for a trip, a hare or rabbit on a spit and skewers, stew and cutlets of a hare or rabbit on a fire.

Hare or rabbit on skewers (first method).

Cut the flesh from the bones and marinate. Low-fat small pieces strung on skewers interspersed with onion rings, fatty pieces of meat and whole or chopped vegetables. Then pour all products with warmed oil and spicy sauce and fry over burning charcoal for 10-15 minutes, occasionally lubricating with warmed fat and spicy sauce. A hare or a rabbit can also be fried by chopping into four parts along with the bones.

put peeled, coarsely chopped potatoes. Meat with potatoes is cooked until cooked. Hare carcass, 1 kg of potatoes. 1 onion, pepper, bay leaf. salt.

Roasted hare.

Separate the back of the hare with the lower back, wash and marinate for several hours with the roots. Then drain the meat, grate with salt, pepper, fill with lard, spread the surface with sour cream, put on a baking sheet and fry for 1.5-2 hours, pouring juice from the roast. To give a more appetizing appearance, pour the roast during roasting with sauce made from rabbit liver. For the sauce, fry the flour in oil, dilute with broth, add the liver rubbed through a sieve, stir and pour the roast a couple of times with this sauce a couple of times.

When serving, cut the meat into pieces, place the dish in the same order in which it was fried, and pour the roast juice filtered with sour cream. Cook beets, peel and finely chop. Dilute flour and onion in butter with a small amount of broth, sour cream, mix with beets, add salt, vinegar, sugar to taste, simmer for several minutes and serve in a roast.

1 hare, 100-150 g of bacon, 1 tbsp. l oil, 1 cup sour cream, 1 cup broth, ground pepper, salt. For pouring roast: 1 rabbit liver, 0.5 tbsp. l flour, 0.5 tbsp. l oils. For stewed beets: 1.5 kg of beets, 1 tbsp. l oil, 2 tbsp. l flour, 2 large onions, 1 cup sour cream, 1 tbsp. l sugar, vinegar, salt. For marinade: 2 cups of water, 2 cups of vinegar, salt and sugar to taste, 12 peas of bitter and allspice, 2 bay leaves, 5 pcs. carnations.

Hare cutlets.

Washed, drained, cut across the fibers, pickled hare hind legs and back are well chopped with a chop. Then divide the meat into portions (about 80 g), cut the round patties with a knife 1 cm thick, sprinkle them with salt, pepper and fry on both sides in well-heated fat. Then put in a pot, sprinkle with fried onions, pour sour cream, cover and simmer for 15-20 minutes. Serve the patties with stewed beets and fried potatoes. 1 kg of rabbit meat, 2 tbsp. l melted lard or butter, ground pepper, salt. 3 onions. 1 cup sour cream.

Baked hare or roe deer.

Pickled the meat of a hare or roe deer for several hours, then wash, dry, sprinkle with flour and fry in fat along with the liver. Put the fried meat, liver, vegetables, taken out of the marinade into the pot, chopped bacon, add half the hot broth and simmer. Then chop the meat and mix together with vegetables, liver and a loaf soaked in milk. Thoroughly grind the mass and, if necessary, dilute with broth, add the egg, crushed juniper berries, pepper, nutmeg, salt, grated cheese and wine, mix, transfer to a greaseproof dish and sprinkled with breadcrumbs and bake. Serve the casserole in the same bowl.

Prepare the sauce from the remaining juice in which the meat was stewed. Strain the juice, add the crackers fried in oil, sour cream, boil. 1 kg of meat of a hare or roe deer, 1 liver of a hare or roe deer, 1 tbsp. l melted lard, 1 tbsp. l flour, 200 g fat, 1 egg, 0.5 cups of wine, 2 tbsp. l grated cheese, 0.25 nutmeg, 8 peas of allspice, 8 black berries of juniper, salt, 2 slices of bread, a little milk, broth. For the sauce: 1 glass of juice in which the meat was stewed, 1 tbsp. l white crackers, 0.25 tbsp. l butter, 0.5 cups sour cream.

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