How to cook a hare - a question that interests every housewife in whose house there is a hunter. Zaichatina is baked in the oven and at the stake, it is boiled, stewed, delicious cutlets and pies are prepared from the hare's meat. Among the recipes listed below, everyone will find an option for themselves.
How delicious to cook a rabbit?
Dishes from the rabbit are delicious and hearty, but that they become so, game must be able to properly cook. The recommendations below will help even the first time to cope with the problem without problems and to please the family with fragrant dishes.
- Zaichatina has a specific flavor and taste, in order to get rid of them and prepare a hare without a smell, you need to pre-soak the carcass. To do this, in a liter of water, dissolve 200 ml of vinegar and the resulting mixture is poured meat for 4-5 hours.
- Frozen rabbit meat does not require pre-soaking.
- Meat of a hare is practically devoid of fatty interlayers, that is why when baking meat it is recommended to lay out pieces of butter or other fat.
How to cook a rabbit in the oven?
How to make a hare with vegetables in the oven, to make the meat tasty, delicate and not over-dried, you can learn from this recipe. Zaichatina will be much more tender and juicier if during the baking period the form is closed with a lid or foil. When serving on the table, the dish is sprinkled with chopped herbs of dill and parsley.
Ingredients:
- carcass of a hare - 1 piece;
- onion - 2 pieces;
- carrots - 1 piece;
- sweet pepper - 1 pc .;
- salt, spices;
- butter.
Preparation
- The carcass is chopped into portions, salt, pepper.
- Onion shredded with thin rings, carrots cut into circles, finely chopped greens, sweet peppers cut into large cubes.
- At the bottom of the form for baking lay thin plates of butter, from above place vegetables and meat.
- Above, too, place pieces of butter.
- At 200 degrees hare in the oven will be ready in 50 minutes.
How to cook a rabbit in a pot?
Dishes in pots are always more appetizing than those prepared in the traditional way. How to make a hare in a pot to make it juicy and tasty, is described in this recipe. The number of components can be varied to your liking. Broth in this case, and fit meat, and vegetable, or you can get by with water. During baking, pots should be covered with lids.
Ingredients:
- carcass of a hare - 1 piece;
- potatoes - 1 kg;
- onion - 2 pieces;
- carrots - 2 pieces;
- bouillon;
- salt, spices.
Preparation
- The carcass is cut into small pieces, salted, seasoned with spices.
- At the bottom of the pots lay the meat, then the sliced ​​vegetables.
- Pour it all with broth and bake roast from rabbit meat in the oven for 1 hour.
How to cook a rabbit with sauerkraut?
The rabbit, cooked in Berlin, is an unusual dish, but very hearty and appetizing. Apples preferably use acidic varieties. They can be rubbed on the tequila, as indicated in the recipe, but you can cut into slices and put out with the rest of the ingredients. If you use sauerkraut along with the juice, then additional fluid will not be needed.
Ingredients:
- hare - 1 carcass;
- bacon - 100 g;
- onion - 2 pieces;
- sauerkraut - 500 g;
- apples - 2 pieces;
- bouillon;
- salt, spices.
Preparation
- Cut the carcass with chunks, salt and pepper.
- The fat is melted in a frying pan and fry the meat.
- Add crushed onions, grated apples and cabbage.
- Pour a little broth and stew until done.
Lentach pate
Zaichatina, the recipes of which can be found in various culinary publications, perfectly diversifies the usual menu and adds a touch of piquancy to it. Pate is often prepared from poultry and offal, and from the recipe presented below, you can learn how to prepare a delicious and tender pate from the rabbit.
Ingredients:
- hare less bones - 600 g;
- onions, carrots - 2 pcs .;
- butter - 100 g;
- lard - 150 g;
- red dry wine - 50 ml;
- salt, spices.
Preparation
- Meat cut into pieces and fry.
- Place the chopped onions and carrots.
- Pour the wine and stew until the meat is ready.
- Pass all the ingredients twice through a meat grinder, add butter, salt, spices and mix.
How to cook a rabbit in sour cream?
The recipe for cooking lentil in sour cream is simple, understandable and accessible to everyone. Thanks to the bacon, melted butter and incredibly tasty sour cream sauce, the hare's meat will come out soft and will be perfectly separated from the bone. A perfect addition to this dish will be boiled potatoes and fresh vegetables.
Ingredients:
- hare - 1 piece;
- fat - 300 g;
- onion - 1 piece;
- flour - 3 tbsp. spoons;
- sour cream - 1 glass;
- Butter - 2 tbsp. spoons;
- salt, spices;
- broth - 250 ml.
Preparation
- The carcass is chopped into pieces, cuts are made in meat, and a piece of bacon is inserted into them.
- The meat is placed on a greased baking sheet, sprinkled with chopped onion and poured with melted butter.
- At 200 degrees bake until rouge.
- The resulting juice is poured into dishes, add sour cream, broth, salt, spices and bring the mixture on low heat to a boil.
- The flour is fried in a dry frying pan and injected into the sauce, stirring.
- Pour meat sauce and send to the oven.
- Zaychatina in sour cream will be ready in 40 minutes.
How to cook a rabbit in a frying pan?
The recipe for making hare in this recipe is very simple. Meat is delicious and aromatic. This is achieved due to the fact that the hare is soaked in white dry wine. Red wine can also be used. To get the meat with a crispy crust, it is first fried in a hot frying pan, and then brought to readiness under the lid.
Ingredients:
- carcass of a hare - 1 piece;
- onions, carrots - 1 pc .;
- salt, spices;
- white dry wine - 500 ml;
- salt, spices;
- butter.
Preparation
- The carcass is cut into pieces, rubbed with salt, spices, poured with wine and left for an hour.
- Send the meat to a frying pan and fry.
- Add the chopped vegetables, fry for another 5 minutes, then the fire is reduced and stewed meat with vegetables under the lid for another 40 minutes.
Cutlets from rabbit meat - recipe
Many do not know how to cook cutlets from a rabbit is delicious, because this animal is wild, and therefore its meat is drier than, for example, the same domestic rabbit. Cutlets will turn out very tasty and juicy, if minced meat is added. To be completely confident in the availability of products, after frying in the pan, it is recommended to pour a little water and extinguish them under the lid.
Ingredients:
- hare - 1 kg;
- lard - 200 g;
- onion, eggs - 2 pcs .;
- salt pepper;
- butter.
Preparation
- Meat with lard and onion is passed through a meat grinder.
- Add eggs, salt, pepper and mix.
- From the received forcemeat form cutlets and fry them from two sides in oil.
- When the cutlets from the hare are browned, pour in about 100 ml of water and stew for half an hour under the lid.
Hookah soup
Dishes from rabbit meat, recipes of which are very diverse, are not limited to only the second dishes. Of the game you can and even need to prepare the first. Vegetable soup made of rabbit with green peas is a nutritious and very mouth-watering dish, but to make the broth tasty, the meat is preliminarily soaked.
Ingredients:
- hare - 1 kg;
- potatoes - 4 pieces;
- carrots, onions - 2 pcs .;
- green peas - 300 g;
- spices, salt;
- water - 3 liters.
Preparation
- Hare is chopped into pieces, placed in a pan, add a bulb, half a carrot.
- Pour in water and cook until meat is ready.
- From the finished broth, vegetables are extracted.
- The remaining vegetables are cleaned, the potatoes are cut into pieces, the onions are finely chopped, the carrot is grated and sent to a pan.
- Add green peas, salt, spices and cook for 15 minutes.
How to cook a rabbit with a potato?
Zaichatina, the preparation of which in fact is not as complex as it might first seem, will be especially appetizing if baked in the oven with potatoes. Piquancy and unique flavoring qualities of the finished product are largely due to the marinade, in which the meat was baked before baking.
Ingredients:
- hare - 1 carcass;
- potato - 10 pieces;
- lemon - 2 pieces;
- onion - 1 piece;
- vegetable oil - 4 tbsp. spoons;
- butter - 1 tbsp. a spoon;
- white wine - 100 ml;
- garlic - 6 denticles;
- garlic powder - 1 tbsp. a spoon;
- paprika ground - 1 tbsp. a spoon;
- black pepper powder - 1 teaspoon;
- dried rosemary - 2 tbsp. spoons.
Preparation
- Gutted carcass poured water with lemon juice, leave for 5 hours.
- 3 cloves garlic is passed through the press, and the rest is cut into 4 parts.
- The carcass is rubbed with a mixture of salt, pepper, garlic powder and left for an hour.
- Half of the chopped garlic is mixed with the juice of the second lemon, rosemary and half of the vegetable oil.
- Rub the carcass with the resulting mixture.
- Chopped garlic crammed carcass and at night clean in the cold.
- Potatoes and onions are cut into 4 parts, mixed with oil, salt and pepper.
- Place the meat and vegetables in the form, pour the wine and under foil at 180 degrees bake for 1 hour, remove the foil and bring the color to brown for another 15 minutes.
How to cook a rabbit on a fire?
Summer is inextricably linked with picnics and the preparation of fragrant dishes at the stake . If the company has a hunter, you need to know how to cook a hare in a cauldron at the stake. The number of components in the recipe is indicative, this is the basic version. Vegetables and spices can be added at your discretion.
Ingredients:
- carcass of a hare - 1 piece;
- onions, carrots - 2 pcs .;
- salt pepper;
- garlic - 4 cloves;
- potatoes - 1 kg.
Preparation
- Carcass hare cut into pieces, salt, pepper, put in a cauldron, pour water.
- When the water boils, add potatoes, cut into bars, chopped onions, carrots and cook until all components are ready.
How to cook a rabbit in a multivariate?
How to cook a rabbit, quickly and without hassle, but that while the meat was fragrant, juicy and tender, it will not hurt to know every mistress. To make it just like this helps modern kitchen assistant multivarka and simple marinade, prepared from mayonnaise and adzhika. If desired, the meat can first be fried, and then cook according to the recipe.
Ingredients:
- hare - 700 g;
- mayonnaise, water - 100 ml;
- adzhika - 300 ml;
- salt.
Preparation
- Zajachatinu cut into pieces, add adjika, mayonnaise and mix.
- Place the prepared meat in the bowl of the multivark, pour in a little water and cook in the "Quenching" mode.
- After about an hour and a half the stewed rabbit will be ready.