How to cook a hare, recipes photo video

Hunting Hunt - along with a duck hunt, one of the main types of hunting from Russian hunters. Many hunters rightly consider the meat of a hare of a real delicacy.

Zaitanin is known for its dietary properties. It is characterized by a small content of fats and sufficient content of proteins.

The meat of the hare contains a large amount of vitamins, as well as minerals: calcium, magnesium, there is a good phosphorus content, potassium, a large amount of PP group vitamins. In addition, Zaitanna has an excellent taste, but it is not more difficult to prepare it than any other meat.

But in order for Zaitanin to become a true decoration of your table, it should be properly prepared. So how to make a hare?

According to generally accepted opinion, hare-rusak, tastier Belyak's hare. The meat of a young hare is tastier, hare meat for more than a year. It also matters when the hare is mined, the hares mined from September to March are more replete and therefore more tasty.

How to cook a hare at home

Most hunters adhere to the opinions that the hare is mined should be held in a cool place within a few days, then the meat will reach and become more delicious.

Hooding meat in a cold place is applied not only for hare meat, but also for other types of game, for example, when preparing meat of beaver.

After that, you need to soak it. For this carcass, the hare is put in acetic marinade for a period of 12 to 24 hours. Water in the marinade varies periodically.

The correct cooking of the hare meat before cooking will make it meat softer and gentle.

What can be cooked from a hare

There are many recipes for making a hare at home. Most Popular Recipes Cooking Bare: The hare is baked in the oven, the hare is frying in a pan, a hare is prepared in a slow cooker.

Meat hare in the oven

One of the most common and favorite hunters of the cooking methods is the baking of meat hare in the oven.

Baked in the oven, really truly real delicacy. This is a classic Russian dish.

How to cook a hare in the oven? There is not one recipe for making a hare in the oven. We give some of the recipes of hare in the oven with the photo.

How to cook a hare with potatoes

  • Carcass hare;
  • Carrot - 1 piece;
  • Mayonnaise - 200 gr.;
  • Potatoes - 6-7 medium sized pieces;
  • Garlic;
  • Two chicken eggs;
  • Sunflower oil;
  • Pepper, salt, spices.

The recipe for hare with potatoes is very simple in preparation, and the dish is very tasty and nutritious. To prepare a hare with potatoes in the oven, Towing a hare to soak, divide into pieces, graze pieces of meat salt, spices, garlic, lubricate with vegetable oil, mayonnaise and leave for 1 hour for marination.

The form for baking is lubricating with vegetable oil, put meat, shifting layers with grated carrots, onions and potatoes. Eggs beat, add salt and mayonnaise, pour the resulting meat with a mixture.

Bake in the oven, at a temperature of 160 degrees, within 2 hours.

Zaitan with vegetables stew in the oven

  • Carcass hare;
  • Greens - to taste;
  • Parsley root - 1 piece;
  • Celery root - ½;
  • Carrot - 1 piece;
  • Onions - 4 heads;
  • Vegetable oil - 4 tablespoons;
  • Garlic - 2-3 teeth;
  • Ground pepper and salt - to taste;
  • Potatoes - 5 pieces;
  • Eggplant and zucchini - 1 piece;
  • Tomatoes - 2 pieces;
  • Red wine - 100 ml.

Hare soak, pick up, divide into pieces, fry in a gridder to a golden shade. Onions and carrots fry in a skillet. The pieces of meat are put in a pan, onions are put there with carrots, parsley and celery, tomatoes, spices, salt, dry wine add. They put in the oven and extinguish between 40-45 minutes at a temperature of 180 degrees. Potatoes, eggplant, zucchini cut rings and roasted on the grill. The meat is laid out on the dish, decorate potatoes, eggplants and zucchini, poured with sauce and sprinkle with greens.

How to cook a hare in sour cream

In order to prepare this dish, the following ingredients will be needed:

  • Meat hare;
  • 3 garlic teeth;
  • 0.5 liters sour cream;
  • One big bulb
  • one carrot;
  • spice.

In advance of the sweep meat of the hare rub in salt, pepper and garlic, give to lie down at about an hour. Fry in a frying pan, in another frying pan fry carrots and onions. In a large saucepan, mix meat with carrots and onions, pour slightly diluted with sour cream, stew within an hour.

Recipe cutting stew hare with prunes

  • hare;
  • 3/4 cup of prunes;
  • 0.5 liters sour cream;
  • spice;
  • 1 carrot;
  • salt;
  • 2 outer heads;
  • 4 closet garlic.

Towing a hare rub garlic, pickled with vegetable oil and spices. In the pan, put the chopped carrots and onions, in advance the clouded prunes and meat. Stew one hour. Add sour cream, slightly diluted with water, twisted about half an hour. Dish is ready.

How to cook a hare in a slow cooker

In order to prepare a hare in a slow cooker, a hare meat is soaked, pickled, in the usual way. We put the meat of a hare in a slow cooker, turn it on in the "fry" mode and fry pieces of meat hare from both sides, within 10 minutes.

Slices of a hare are removed from a slow cooker, put a finely chopped onion, brushed and chopped potatoes, prepare before the potatoes are completely prepared. We put the hare meat from above, we water the sour cream, sprinkle with grated cheese and the pastry 30 minutes.

The dish is very tasty, the meat of the hare is very gentle and soft.

On this video you can see how the hare is prepared in a slow cooker.

Every hunter, bringing game home, wants to get a delicious dish out of her. We will tell you how to cook a hare taking all the rules that the meat is truly soft and juicy. Before the main manipulations, it must be separated, soak and pick up. But we will not run forward, we will study the subtleties in the order of the line.

How to prepare a soft and juicy hare - Preparation

Before cooking a delicious wild hare, it is necessary to pass 3 preparatory stages:

1. Sevement;

2. soaking;

3. Marination.

Stage 1. Sevement

1. Do not rush to gut the carcass. Prepare the beep, fasten it on the back paw, hang the hare over the basin. It needs to be done to the blood of the glass.

2. Further cut the abdomen and sneaker, remove the insides. In the process of the door, do not hide the gallbladder, act carefully.

3. Cut off the finiteness with your head, remove the skin. Rinse a carcass with special care.

Stage 2. Squeezing

How to soak the hare, not everyone knows. But before cooking it is necessary. Use one of the above methods.

In water. Rinse the carcass, fill with chilled water and set out the day. Once every 4 hours change the liquid.

In water with vinegar. To shorten the dialping time, vinegar is used. Per 1 liter Water relies 60 ml. Apple vinegar. After immersing the hare into the solution, you need to throw out at least 3 hours.

In milk. To make tenderness, you should soak game in high-wheeled natural milk and leave for the whole night.

Stage 3. Marination

Since it is tasty to cook the hare will not work without prior marinion, let's consider this stage in more detail. So that the meat was very soft and juicy, pick up the marinade.

Wine. An ideal option for drying game. The noble drink eliminates the smell and softens the fibers. It is enough to combine red or white wine with your favorite spices and put a hare in this mixture for several hours.

Vinegar. Preference is given to wine or apple. Pour in water vinegar, independently adjust the amount by taste. Leave the game in the solution for 12 hours. Before cooking to rinse.

Serum. Helps to remove the smell and make meat very gentle. In the dairy serum, it should be left for the night (better - longer).

Oil with garlic. The classic of the genre that is applicable to the hare meat. Measure the 1.5-2 heads of garlic, clean, purirate. Connect with olive oil and spices. Marinate game about 3.5 hours.

Spices. They suck in marinade or are used for rubbing carcasses before cooking. Among the best spices, dill, basil, carnation, juniper berries, a grumbling pepper, laurel, oregano, cinnamon, garlic are distinguished. Also, often Zaitanis marina with bow, parsley, lemon, etc.

Important!

Before you cook a hare, you need to clarify one item. So that the meat was soft and juicy in the process of cooking (!), It is not necessary to marine it. It is enough to part and soak a carcass.

Recipes of cooking soft and juicy hare

Now consider how to prepare a hare. Some recipes suggest the creation of marinade, but you can replace it with one of the above.

№1. Meat hare in the oven with vegetables

  • Potato tubers - 5 pcs.
  • Tomato - 2 pcs.
  • Wine red - 0.1 liters.
  • Celery root - 0.5 pcs.
  • Garlic chops - 4 pcs.
  • Zucchini - 1 pc.
  • Onions - 4 pcs.
  • Hare - 1 pc.
  • Vinegar - 30 ml.
  • Parsley roots - 0.5 pcs.
  • Carrot - 1 pc.
  • Eggplant - 1 pc.
  • Sugar sand - 10 gr.
  • Greens - 40 gr.
  • spice

We tell how to cook a delicious hare. We will bake it in the oven with vegetables.

1. So, after soaking and marinate, getting a carcass to eliminate moisture. Share pieces. Place in a pan with hissing butter, root from all sides to goldenness.

2. Carrot wipe, lean the halves of the rings. Connect vegetables, pass on the oil to the loss of volume. Move to the Casanes with a hare.

3. Add to the main components chopped rhizomes, wine cut into a tomato cube. Plush spices to your liking, salt.

4. How to cook a hare: Causes with contents in the split oven. So that the meat was soft and juicy, hold it into the furnace 30 minutes by 180 degrees.

5. Through a given period, add crushed garlic choppers, chopped green, vinegar, sugar sand. Candle a quarter of an hour.

6. Meanwhile, we charge the remaining vegetables: potatoes, zucchini, eggplant. Skip them to the encouragement, tomit the components until potatoes (about a third of the hour).

№2. Wild hare with potatoes in the oven

Dikij-Zajac-S-Kartoshkoj-V-Duhovke

  • Carcass - 1 pc.
  • The mayonnaise is high - 100 + 100 gr.
  • Potato tubers - 7 pcs.
  • Carrot - 1 pc.
  • Garlic teeth - 4 pcs.
  • Onions - 2 pcs.
  • Sunflower oil - 50 ml.
  • seasoning

There are many ways to make a juicy hare. We offer bake it in the oven with potatoes.

1. After soaking the hare should be labeled. For this purpose, connect the spices with butter, crushed garlic teeth, mayonnaise (100 gr.). Sattail the carcass, leave in the cold for a couple of hours.

2. Next, set the temperature of 180 degrees on the ovens. Place the baking carrot, half-rings. On top lay out a carcass.

3. Potatoes Put the "orange" chops or circles. Pick up in mayonnaise (100 gr.) With spices, decompose around the incl.

4. How to cook a delicious hare? So that the meat was soft and juicy, bake the dish of an hour, periodically watering the outgoing juice.

5. Next reduce temperature indicators up to 160 degrees, protubet products until game is ready.

No. 3. Zaitan in the oven in foil

Zajchatina-V-Duhovke-V-Folge

  • Hare - 1 pc.
  • Onions - 2 pcs.
  • Creamy butter - 0.1 kg.
  • Tomato paste - 30 grams.
  • spice

1. After soaking, you must choose a marinade for a tavern and withstand a carcass in it. Next, dry meat, bailitate pieces.

2. For each portion, prepare the individual segment of the foil. Put meat on the cut onions, lubricate tomato paste and sprinkle with spices. Place on a piece of oil and wrap.

3. Place the blanks on the baking sheet. Send to the baking. Keep in the furnace at least 50 minutes for 190 degrees. Then open the foil and give the hare to be twisted.

№4. Zaitan in a frying pan with apples

Zajchatina-Na-Skovorode-S-Jablokami

  • Apple - 6 pcs.
  • Zaitanina - 1 kg.
  • Wine red - 140 ml.
  • Onions - 1 pc.
  • Paprika - 5 gr.
  • spice

So how to cook the hare is not easy, do everything you need so that the meat is soft juicy.

1. After soaking, we charge meat. Send roasting in hissing oil to bronze crust.

2. Sprinkle paprika and spices. Pour boiling water so that it covers meat. Tomit on lazy fire 2 hours.

3. Separately charge the ones and apples with small pieces. Bring foods to goldenness.

4. After a predetermined time, send a roaster to meat. Pour wine and keep tomorrow another 40 minutes.

Now you know how to prepare a hare on an unusual recipe at home.

№5. Hare stewed with onion and carrots in a slow cooker

Zajac-tushenyj-s-lukom-i-Morkovju-V-Multivarke

  • Garlic teeth - 6 pcs.
  • Carrot - 1 pc.
  • Onions - 2 pcs.
  • Meat - 3 kg.
  • seasoning

Consider how to prepare a gentle hare in a slow cooker.

1. After the preparation, we charge the hare in small pieces. Carefully soda.

2. Touch 1 on the half rings and pour to the hare. Send to cold for 3 hours.

3. Pour a small amount of vegetable oil into multiple. Pump the meat and fry to the crust.

4. Pass the curtain carrot and chopped onion half rings. Pour water so that its level is 2 cm. Above the incl.

5. Continue to prepare 1.5 hours in the "Baking" mode. Do not forget to systematically stir products.

№6. Frozen Zaitan, fried in a frying pan

Zamorozhennaja-Zajchatina-Zharennaja-Na-Skovorode

  • Carrot, onions - 1 pcs.
  • Meat - 1 kg.
  • Wine white dry - 60 ml.
  • spice

How to cook fresh hare, we know. As for the frozen, the principle of the roasting does not differ. So that the meat is soft and juicy, stick to the instructions.

1. Defrost a carcass in the refrigerator, charge pieces. Place in marinade, cooked from wine and spices.

2. Marinate the hare about 2 hours. Send roasting in a hissing oil to a bronze crust.

3. Touch the onion by half rings, and carrots - circles. Add to meat. Pass a few minutes and cover the lid. Tomit another 40 minutes.

Cooking a frozen hare will not take much time. Follow this recipe for creating a fragrant dish at home.

ZAPECHENNYJ-ZAJAC-V-SMETANE

  • Lavr - 3 pcs.
  • Zaitan - 2 kg.
  • Onions - 3 pcs.
  • sour cream - 0.3 l.
  • seasoning

To understand how to cook a gentle hare in sour cream, follow the detailed recommendations.

1. Prepared meat We charge portion pieces. Send to a deep cup.

2. Carefully soda with your favorite seasonings. Add laurel leaves. Press the blank with a lid and hold 2 hours in the cold.

3. If you wish, you can pour meat beer. In this case, do not use spices.

4. After a predetermined time, lie on the races by half rings. Put meat on a lubricated baking sheet. Sprinkle onions.

5. Cover the foil sheet and send to the oven for 1 hour. Tomit is a habit with 200 degrees.

6. Mix the sour cream with fragrant seasonings and pour the meat mixture, removing foil. Protomate the dish for another half an hour.

Since you can prepare a fragrant habit of various ways, use one of the above option. So that the meat is soft and juicy, fully observe the technology. Ready dish is worth the time spent, enjoy.

What hunter will not be glad to a hut in the quality of mining?! This is a real gastronomic delicacy. But how to cook a hare so that the meat is really soft and juicy? All secret - marinated. Meat game has a beneficial effect on digestion and is recommended for children, elderly people, nursing mothers. However, without proper preparation and processing, it may turn out to be very dry. In this article, we will reveal all the secrets that turn the inclusion in the delicacy.

How to cook with soft and juicy - preparation

KAK-PRIGOTIVIT-ZAJCHATINU-MJAGKOJ-I-SOCHNOJ-PODGOTOVKA

To thermal processing the hare is required:

  1. separated;
  2. soaked;
  3. Marinate.

Stage 1. How to ferry a hare

  1. Let's start with the fact that you need to pull blood. Suspend a carcass for the hind legs down, make a neat long incision along the neck. Let half an hour hang. Collect blood if you plan to use it, for example, for blood sausages.
  2. As soon as blood stalks, proceed to the removal of the skins. Leave a carcass hanging and make longitudinal cuts on the rear and front legs. It is important to do longitudinal cuts, then the skin will be removed easily like a stocking. Take the skin behind the closed edges and gently pull it on top-down. If the skin hooked behind the meat, carefully taking the clutch space with a knife, but do not damage the skin. Do not forget to cut the tail.
  3. Getting Started: A sharp knife make an incision on the white line of the abdomen from the pellets to the sternum. Pull out the luxury: stomach, intestines, lungs with larynx, as well as heart, kidney and liver. It is very important not to damage the gallbladder and intestines, so while you cut, pinch your place where they are attached to meat. Cut off the paws and head.

Stage 2. How to put the hare

Now you need to eliminate the smell of a wild animal and laundering a carcass from the blood. Proper soaking makes the structure less tough, which has a positive effect on taste and cooking duration. But how to paint the hare in all the rules before cooking?

Below are the 3 most sought-after recipes:

Recipe 1. Washed carcass to be placed in Chan with chilled water for a day and change the water every 3 hours. This method of soaking is available in both home and hunting conditions, but at the same time the most time.

Recipe 2. Divide 4 tablespoons of vinegar per liter of water, the carcass will be pickled 3 hours. Vinegar is a few species, it is recommended to use a red wine or yellow apple with a haired. The first will give the dish a thin and sweet taste, the second softer fruit taste.

Recipe 3. Washing the carcass will be marinated in fresh fatty milk at least 12 hours. This method is used when they want to give meats a sweet taste.

Stage 3. How tasty to pick up a hare

Since it is impossible to prepare a hare without this item, we advise you to familiarize yourself with it. The correct mixture will turn into a real delicacy. The composition is selected depending on the required taste, as well as the subsequent method of preparation (quenching, frying or grill).

Several general rules:

  • The entire carcass should be fully covered with marinade;
  • will be tastier if you leave it to pickle in the refrigerator or another cool place;
  • The older the hare, the longer you need to marinate;
  • For cooking marinade is not required;
  • Use ceramic and glass dishes;
  • The mixtures of peppers, rosemary, onions, garlic and other fresh and dry herbs are best suited from the spices;
  • Of course, do not forget about salt;
  • Meat often marinate using all types of oil - vegetable, creamy and olive. It is important that the oil does not have a pronounced lift.

The most popular marinade recipes are built on classic ingredients that soften meat do not allow it to rear when cooking and adding taste shades and aromas.

Wine marinade: Pour meat with white / red dry wine (240 ml.), do not forget to add spices to your taste. Typically, salt and peppers are sufficient, exquisite spices are not always required. Send a carcass to the cold for 3 hours.

Sourled marinade: Enter 0.2 kg. Highly liquid sour cream 3-5 crushed garlic teeth. Season salt, pour your favorite spices. Carefully soda meat and leave in the cold for 14 hours, no less.

Garlic marinade with oil: To olive oil in arbitrary quantities, enter passed through the press garlic. Refine spices. Allow meats to relax in the resulting composition of 3.5 hours in the cold.

Classic acetic marinade: Pour 1 liter filtered water 0.5 tbsp. vinegar. Soak in the resulting meat solution and check for 12 hours.

Recipes of cooking soft and juicy hare

Victor Pozhev

Two types of Zaitsev - Belyak and Rusak are common in the central strip of Russia. Rusak is usually heavier, its weight can reach 7 kg. At the same time, the largest whites rarely weigh more than 5 kg.

It is believed that 3 kg is needed on a company of 4 kg. Meat depending on the appetite of the guests. The younger hare, the more tastier the meat.

The age of the hare can be determined by the front legs - the old hares do not have a tubercle on the elbow bone closer to the wrist, i.e. The bones have already grown and formed. Defining age on the length of the ears or color is extremely inaccurate.

The hares are taken hunting late in the fall, when it is already cold and want more nutritional food.

We will give the most popular recipes how to cook the hare just as possible, but at the same time that the meat is soft and juicy. Tasty dishes warm you in rainy weather.

№1. Hare with apples in a pan

Zajac-s-jablokami-na-skovorode

  • Zaitanina - 1-1.2 kg.
  • Apple - 6 pcs.
  • Wine dry, red - 130-160 ml.
  • Onions - 1 pc.
  • Paprika - 5 gr.
  • Rast. Oil - 1 tsp.
  • Spices - to your taste

How to cook a delicious wild hare with pieces of apples:

  1. Slices of hare clay on intense fire. When the meat color becomes golden, season and sprinkle paprika.
  2. Pour the meat with boiling water so that the water towers over the contents of the dishes by about 3 cm. Tomit at low power around 2 hours.
  3. Cut apples with cubes, the onions turn the finely enough, connect with fruit. Finger to rosy.
  4. Coupling with meat ready-made roaster, add the wines and hold another 40 minutes on the stove.

№2. Hare in red wine with potatoes and vegetables

Zajac-v-krasnom-vine-s-kartofelem-i-ovoshhami

  • Tushka hare - 1 pc.
  • Potato tubers - 5 pcs.
  • Tomatoes - 2 pcs.
  • Celery - ½ stem
  • Zucchini, eggplants - 1 pcs.
  • carrot - 1 pc.;
  • garlic teeth - 4 pcs.
  • Onions - 4 pcs.
  • Wine (any dry) - 0.1 liters.
  • Vinegar - 30 ml.
  • Greens - 30 grams.
  • Sugar sand - 2 h.
  • seasonings - to your liking

We tell how to prepare a hare with potatoes and delicious vegetables at home.

  1. Pick meat in any marinade on your choice.
  2. Next, modest and put in Kazan.
  3. We are engaged in vegetables: finely soda carrots and cut the onion by half rings. Fry vegetables before receiving a homogeneous mass.
  4. Cut the celery rings, and tomato - cubes. Add them to vegetables along with wine. Sung and season.
  5. Heat the oven to 180 ° C and put the cauldron with meat. After half an hour, add chopped garlic, chicken greens, sugar and a little vinegar. Tomit 20 minutes.
  6. Cut potatoes, zucchini and eggplant cubes and add them to the cauldron. It remains to wait 20 minutes until the potatoes are cooked.

No. 3. Roasted Zaitat in a frying pan

Zharenaja-zajchatina-na-skovorode

  • Zaitanina - 1 kg.
  • White wine - 60 ml.
  • Onion -1 pcs.
  • Carrot - 1 pc.
  • Spices - to taste

Preparation of a hare at home can be implemented in a frying pan. Here is a simple recipe.

  1. In the role of marinade, use wine with spices, let stand for 2 hours.
  2. Immediate meat on a strong fire.
  3. Crumble onions by half rings, and carrots - circles. Add to zaiten.
  4. Fry everything together for a few minutes, then cover the dishes with a lid, check for another 40-50 minutes.

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№4. Hare with vegetables in a slow cooker

Zajac-s-ovoshhami-v-multivarke

  • Zaitanina - 2.7-3 kg.
  • Onions - 2 pcs.
  • garlic - 6 teeth
  • Carrot - 1 pc.
  • Spices - to taste

A simple recipe for how to cook a hare in a slow cooker:

  1. Carefully soda meat seasonings, add the bulb and wait for 3 hours.
  2. Lubricate the multi-oil oil to avoid burning. Sweep the meat on the roast, modify.
  3. Skip carrots through a grater, add to the encouragement.
  4. Here, enter the deceit, covering it with half rings or arbitrarily as you like.
  5. Pour water so that it rises above the contents of the tank is about 3 cm.
  6. Install the "Baking" mode by 1.5 hours. Expect cooking completion and periodically stir.

№5. Hare in mustard marinade with filling

Zajac-v-gorchichnom-marinade-s-podlivoj

  • Tushka hare - 1 pc.
  • Olive oil - 2 tbsp. l.
  • Mustard grain - 5 tbsp. l.
  • Wine white, dry - 0.2 liters.
  • Cream high - 0.2 liters.
  • Broth (chicken / vegetable) - 0.2 liters.
  • Egg yolk - 1 pc.
  • Rosemary sprigs - 1 pc.
  • Drain. Oil - 20 gr.
  • Spices - to your taste
  1. Before you cook a hare in a mustard marinade in the oven, cut the meat with large pieces.
  2. To make a marinade, combine olive oil and mustard, salt and pepper. Sattail the workpiece, wait a couple of hours.
  3. Next, place meat into the cauldron, add broth, wine and rosemary twig to it. Bring the fluid to drone and remove from the fire.
  4. Cover the cauldron to foil and install in the heated oven for an hour.
  5. Prepared meat should be laid in a warm place and in the new dishes.
  6. For sauce, straighten and boil on strong fire remaining in the Kazan sauce with cream, spices, yolk and butter. Pouring should turn out thick and weld.

№6. Baked hare in tomato-cream sauce

Zapechennyj-zajac-v-tomatno-slivochnom-souse

  • Tushka hare - 1 pc.
  • Onions - 2 pcs.
  • Drain. Oil - ½ pack
  • Tomato paste - 1 tbsp. l.
  • Spices - to your taste

So how to prepare a hare using creamy oil recipes, a pleasure, we give a step-by-step recipe.

  1. For this dish, any marinade is suitable for your choice.
  2. Cut the bulb on a large half ring.
  3. Prepare foil by the number of portions. Lay out successively - first onions, then pieces of meat, pasta, seasonings to taste. On the very top, put a piece of oil and wrap the sheet.
  4. Preheat oven to 190 ° C, leave meat for 50 minutes.
  5. Bunny is better twisted if you carefully pick foil 5 minutes before the end of cooking.

Zajac-zapechennyj-v-smetane

  • Sour cream - 300 gr.
  • Zaitanina - 1.8-2 kg.
  • Drain. Oil - 30 grams.
  • Onions - 3 pcs.
  • Laurel sheet - 3 pcs.;
  • Spices - to your taste

So how to cook a gentle hare in sour cream:

  1. Sattail the meat with spices, pushing out his taste. Put the laurel. Send the workpiece into the cold for a couple of hours.
  2. Onions Put the half-rings or rings as convenient for you.
  3. Understand the baking sheet, put it on it, suck on top and close the foil tightly.
  4. Preheat oven to 200 ° C. Tomit for 60 minutes.
  5. Cooking sauce - mix thoroughly sour cream with spices. 30 minutes before readiness, carefully remove the foil and add a sauce.

As an alternative sauce at the final stage, beer can be used, but without spices. All other steps of the recipe, including duration, do not change.

№8. Hare in cream sauce with potatoes

Zajac-v-slivochnom-souse-s-kartofelem

  • Tushka hare - 1 pc.
  • Rast. Oil - 50 ml.
  • Carrot - 1 pc.
  • Mayonnaise - 230 gr.
  • garlic teeth - 4 pcs.
  • Potatoes - 7 pcs.
  • Onions - 2 pcs.
  • Spices - to your taste

How to cook a hare baked in the oven with potatoes:

  1. We are preparing marinade: crush garlic, add vegetable oil, spices and half mayonnaise. Swipe. Deliver a carcass mixture and let stand for 2 hours.
  2. Potato slices pick up in the remaining mayonnaise with seasonings. Onions We charge half rings, pass the carrots through the cooler.
  3. Preheat oven to 180 ° C.
  4. Lubricate the baking sheet.
  5. Put sequentially: from below - carrots and onions, then - meat, and around the potatoes.
  6. Bake an hour. For juit, water the meat overlooking juice.
  7. When 10 minutes remain until the process is completed, reduce the temperature to 160 ° C.

We looked at all possible options how to prepare a delicious hare so that the meat is truly soft and juicy. Zaitatin High-protein low-fat product rich in vitamins and minerals. It stabilizes the metabolism, is widely used in nutrition in various diseases of the gastrointestinal tract, allergies and hypertension. Present in almost all kitchens of the world due to a wide habitat habitat. Try new recipes and do not be afraid to experiment. Bon Appetit!

Hare - mining, which every hunter will be delighted. There are beasts not only in the middle lane of Russia, as well as in Asia, the USA and Europe. The forests are replete with this kind of eared inhabitants, but they are not enough to catch them, it is important to make meat tasty, given some nuances. Only in this case the hunter will not disappoin to the benefits of the extracted game.

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It is believed that the meat of a hare is useful for the human body, it contains useful substances, proteins, and the content of carbohydrates and fats - lowered. Successful taste is the dishes from the case, but in order to make them correctly, it is necessary to properly, in several stages, prepare meat. The cooking process lasts from 40 minutes to 2 hours, the duration depends on the mass of the carcass and the number of meat pieces. Meat towels will decorate a festive table and be sure to enjoy guests and home.

Taste Features Meat

The meat of the hare is a delicacy, it exceeds the content of the useful substances such species like pork, lamb and beef. It has a white color with a slightly reddish tint, it is quite a fat, contains a large number of films.

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Breaks of Rusakov and Belyakov Zaitsev, and the meat of the first is considered more useful and tasty. Digger qualities depend on the diet, the habitat of the beast. The inhabitants of mountain locations are the most delicious, then follow the hares found in the forests, steppes and valleys. The least delicious are the beasts living in swamp areas. The game, extracted in autumn and in winter, has excellent taste, early autumn carcasses, as a rule, fastening than at another time of the year.

To prepare a hare delicious, it is better to use the beast meat that did not over the age threshold of 1 year. Old individuals are stronger, with an elongated silhouette, they are muscular, but thin. The young men's knees are thick, short neck and soft ears.

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Proper preparation of the hare guarantees a gentle and pleasant taste of dishes, but if you do not comply with some requirements, the meat will be tough with a characteristic odor. To prevent this, you need to properly carry out the freshness and washing of game.

Preparation of meat to culinary processing

Like other types of game, a hare carcass after the catch must be withstanding a few days in a cool place. After that, the following preparatory stages are carried out.

Removing the skins

Hussed for the back paws carcass, cut into the abdomen area in length, the skin is separated from meat. Circular cuts are performed with a knife near the paws and the skin is tightened. It turns inside out, as when removing gloves. The skin is removed from the muzzle, eyes and teeth are removed. When removing the skins from the head, cuts are made at the base of the ears and near the eyes.

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Cleaning

Before cooking, you need to turn the carcass. Pre-for collecting blood and cleared internal organs, pelvis is substituted. A small incision is done in the area of ​​the groin. Having touched on the skin, carefully carcass is cut to the middle of its length. At the same time, it is necessary to try not to damage the gallbladder so that the meat does not acquire a bitter taste. The insides are removed: the heart, the liver, lungs. They can be used by preparing a hare soup. A trachea and esophagus are extracted, the blood clots can be considered using a spoon. Next, the carcass is cleaned from the film and is washed.

Sevement

There are various recipes for making a hare, the meat of a certain part of the carcass is used for each of them. That is why it is very important to carry out the process of cutting competently. First, the blades are separated, the front part is cut off, which contains the subband, neck and pasta. Then the saddle or renal part and the rear legs are cut. This part is considered the most valuable one can be used for frying. The rest are mainly used to stew a hare or cook with chopped meat dishes.

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Putting

Young individuals, as well as game, preparing in field conditions, need careful washing. In other cases, it is recommended to soak meat in water during the day. Water in which it is immersed, should be changed periodically. After these procedures, you can prepare a marinade for a hare and proceed to the selection of your favorite recipe. Well, how to cook a hare in the field?

Preparation of game in the field

Due to the fact that in conceived conditions there is no possibility to withstand and properly prepare a carcass, resort to the following tricks. If the hare is young - its meat is soft enough, so it is used for baking and frying. The old meat is better to cook.

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The easiest way how to prepare the meat of the hare is his baking over the fire on a spit. Pre-meat is placed in marinade for a couple of hours. The question arises: how to pick up a hare to be delicious?

For the preparation of the marinade, a vinegar is used, which is mixed with water. The mixture must be slightly acidic. It uses about three liters of water. Next, the carcass is removed, it is dry and rubbed with a mixture of salt and pepper.

In hiking conditions, instead of a spit, you can use a pointed stick or a solid branch, which is located on two slings of both sides of the campfire. The coals of the fire must smooth, you need to constantly observe. It is also sometimes necessary to turn the carcass to fry from all sides. This recipe for cooking a wild hare is quite simple, a dish with greens and grated garlic is served. You can use onions to make meals, and as a side dish - baked potatoes or other vegetables.

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Marinade: Best recipes

Almost any recipe for making a hare in the oven is based on the preliminary marinion of the carcass.

The marinade may include the most different ingredients:

  • kvass;
  • acetate solution;
  • kefir;
  • Red wine;
  • lemon juice;
  • bow;
  • milk.

How to cook a hare for marinization, described in the previous paragraph, and now let's go to mastering various marinade recipes.

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Recipe for frying

We take three liters of water, add three teaspoons of salts and sugar, three glasses of vinegar, greens and spices to taste. The carcass is coated onions, sliced ​​rings and poured the resulting mixture. If there is white wine, you can use it instead of vinegar. Also suitable cucumber cucumber or juice. Using these vinegar substitutes, you should double their proportion, that is, instead of one cup add two. It is better to leave a carcass in this marinade for the night, but if there is no time - at least for three hours. Cooking a hare at home will not take much time, if it is properly prepared to it.

Recipe for extinguishing

We mix the half a cup of vegetable oil with finely chopped greens, add juice, squeezed out of half of the lemon, salt, pepper. We rub the meat pieces with this mixture and leave for a couple of hours. Stew hare - a dish that will not leave anyone indifferent.

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Recipe for spicy dishes

We need:

  • grated ginger - 1 tablespoon;
  • garlic - 3-4 teeth;
  • Soy sauce - 2 tablespoons;
  • Red semi-sweet wine - 0.5 glasses;
  • Broth - 0.5 glasses;
  • Sugar - 1 teaspoon;
  • chilli.

Mix all the ingredients, garlic crush and withstand meat in this composition for several hours.

Recipe for grill

We take in the same quantities a vinegar, soy sauce and honey, finely grind 2-3 bulbs, add 5-6 cloves of garlic and a half-table of vegetable oil. Solim, Pepper, supplement the composition of the red paprika and the grass of the souls on one teaspoon. Marinate 2-3 hours.

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Universal recipe

Not only the recipes are of the encouraged, but also from other types of game can be based on this marinade. It perfectly emphasizes the taste quality of the product. Heat two liters of water, without bringing to a boil. We add chopped carrots into the water, a pair of laurel leaves, salt - 2 teaspoons, sugar - 1 teaspoon, about 20-30 black pepper peas and several pieces of carnations. After cooling the mixture, we finely cut the bulb, also add several cloves of garlic in the crushed form. Finally, we pour red wine - about the half-liter and 250 ml of vinegar 3%. The more we carry the carcass in the marinade, the better. But it is desirable that she flush in it at least 12 hours. Periodically, it must be turned over.

Recipe "Yoghurt"

If you do not know how to cook a hare in the oven, try the following way: to separate the meat from the bones, cut into pieces and withstand in this marinade for several hours. The dish is exquisite, and the meat acquires a delicate taste and a light shade.

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One kilogram of meat will require 100 grams of yogurt, although it can be replaced by a prostone. We add a teaspoon of vinegar and lemon juice, half of the curry spoons, a pinch of salt, cardamom and turmeric. We whip the mixture and smear the meat with the cooked marinade. The option justifies yourself when you need to cook something "on a quick hand." This is a kind of express method of combating the specific smell of meat.

How to marine?

Marinization is used not only to give the dish of exquisite taste, but also to mitigate the encouragement, which has a rather high density.

What rules need to be observed in the implementation of this process?

  • No need to supplement the composition with a large number of spices, as they can drown out the natural taste and aroma of meat;
  • Do not marine meat, which will subsequently boil;
  • The maximum temperature to which marinade is brought is 90 degrees, under such conditions, excessive bitterness from spices will be taken. Some cooks believe that if you throw the marinade, it will become rich and give more aroma and taste to meat. It is not correct, for a long time, the carcass will absorb all the necessary substances;
  • Pour meat to the cooled composition;
  • The duration of marination depends on the age of the hare than he older - the longer it should be withstanding it;
  • Do not use for marinating aluminum or copper container;
  • Marinade must completely cover meat.
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Recipes from Zaitan

How to make a hare in the overall whole - many mistresses are asked by this question. There are many interesting recipes that are based on various types of heat treatment.

French meat

This is one of the ways how to cook a hare in sour cream. As a marinade, "yoghurt", the recipe of which can be found above. Be sure to get acquainted how to soak the hare.

After that, the carcass is picked by the lard, it will take about 200 grams of this product, and goes into the oven. Cooking a hare at home is convenient because it can be used by a hussy. After every 10-15 minutes, we carefully pour the carcass sour cream, it should be rotated periodically.

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The recipe for a hare in sour cream is quite simple, and as soon as the appetizing crust is formed, the meat can be removed and served to the table along with the sauce formed as a result of its preparation. From above sprinkled with a dish of greens.

Roast from rigging

After carrying out all preliminary procedures, we rub the carcass with a mixture of salt and juice berries. Spigat a carcass 50 grams of bass, fault by creamy oil and put on a baking sheet in which we pour some water. The fire in the oven should be strong to form a rosy crust, but after 15 minutes we reduce it.

Roast from the hare is prepared about 1.5-2 hours depending on the volume of the carcass. Periodically, we water it formed by juice, and at the end - sour cream. Cooking a hare in sour cream very much like mistresses, as it gives me a gentle, unforgettable taste.

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Hare in a slow cooker under the crust of cheese

A recipe for making a hare in a slow cooker is very simple, for marinization, we use a classic recipe, which includes such ingredients like water, lemon juice, vinegar, onions, salt, spices. After carrying out this procedure, we get pieces, we dry them and fry on a big fire very quickly before forming a crust, this is done so that the pieces are not dry.

Fry in a multicooker onions on the animal fat, add chopped potatoes, salt, pepper. Then, lay out the pieces of meat from above, pour 100 grams sour cream and sprinkled with grated cheese. Pour a glass of water or broth and cook half an hour in the "quenching" mode. How to prepare a hare in a slow cooker - the task is simple, you can add any other ingredients to taste.

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Vegetable stew with meat

You can prepare a raga from a hare in the following way: mining is seized on large pieces, marked and fries until prepared with animal fat. After that, pieces are destroyed into smaller and stacked in a saucepan. He fry on medium heat for carrots, turnips, parsley roots, potatoes, and onion-seedlock heads.

Vegetables, as well as marinade add to a saucepan and shops until complete readiness. You can serve a dish with greens. From the same ingredients you can cook a hare in a slow cooker.

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Homemade hare

Many hostesses think about how to cook a hare in Kazan. This is a completely feasible task, the result is a very tasty dish from affordable products. After soaking, the meat is destroyed on the portion pieces and moves to the colander. After the extra layer of glass, fry the meat on the high heat to the appetizing crust. At this time, we clean the onions and carrots, cut all the largest parses. In Kazan put meat and sliced ​​vegetables, add half the tablespoon of salt and pour boiling water to the water completely covered products. Cover the cauldron.

How to put out a hare - we already know, now we need to cook sour cream sauce. To do this, fry the finely chopped onions, add sour cream and do not forget to stir. This recipe for cooking a hare in sour cream will require a significant amount of time: the meat is copied one and a half hours, then we pour sour cream in the cauldron and leave it to steal for about an hour. But the result exceeds any expectations, the dish is obtained exquisite and gentle. It can be served on a festive table with salty cucumbers or beef tongue.

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Pate from Zaynatina

Hospipes wishing to know how to make the Baire will like the next Phastet recipe.

The meat is boiled, becomes cold, separated from the bones, then passed through the meat grinder. Next, mix the resulting mince with butter in the ratio of 1: 1, add salt and pepper. It is not only unusually tasty, but also very useful. Such a delicacy must be present on the table every morning.

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Magnificent cutlets, very tasty kebabs, bokings and soup cooked in clay potters are obtained from the mean. Each hostess, armed with advice and culinary knowledge, can independently invent original recipes and dishes. Soup, for example, can be served in a gray bread loaf, and combine meat with such ingredients as sauerkraut, prunes, raisins, lentils, peas. The invited and household will delight with delicious dishes prepared with a good mood.

Video

In our video you will find a recipe for making a stew hare.

And one more interesting recipe - Zaient in sour cream.

Author:

Виктор Прошев

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