Cooking dishes from the hare: recipes
Preparation of roast and pate of hare meat
The front legs, neck, ribs with sliced cubes of lard, orange, crushed nutmeg and a clove of garlic, crushed in a mortar, mix.
At the bottom of the bowl of thin slices is laid out fat, it puts minced meat, and on top again a layer of fat. Further it is necessary to pour all this about half the amount of water in which the hare's meat was boiled, then the bowl is covered with foil and put such a "water bath" for an hour in a heated oven. Next, remove the foil, as well as the top slices of bacon, top with melted butter and take out in the cold. Chilled pate can be decorated with cranberries and greens.
The calculation takes meat - 250 - 300 grams, 100-150 grams of pork fat, 1 tbsp. dry red wine, 1 tbsp. l. butter, 4 cloves garlic, 1/2 teaspoon grated lemon peel or orange, 1/4 teaspoon ground nutmeg. Salt and pepper are used to taste.
Hare with garlic sauce
Preparation of a hare with a sauce must begin with the fact that the fat bacon, the onion head, garlic, the hare liver are cut into small pieces and put it in ceramic or earthenware. Then add a little vinegar, hare blood, salt, black pepper, nutmeg nut, marjoram. On slow fire it is necessary to cook for 2 hours. It is necessary to watch, that all this is not burned. If required, you can add a slightly warmed red wine or vinegar, so that the sauce remains liquid. After an hour has passed since the sauce was cooked, it is necessary to put fried hare meat in a heat-resistant dish with a decent enough amount of pork fat, and then cover it with oiled paper. It takes about an hour to prepare the hare. After the hare is ready, garlic sauce is laid out in a deep dish, and on top - a hare.
Ragout from the hare in the field
The back part of the hare is cut into pieces, put in a brazier and browned in pork or goose fat on a fairly strong fire. In ceramic pots, onion, garlic cloves, lard - bacon (ham) are fried. Add 1/2 cup of dry red wine. After the wine is slightly boiled, brown broth is poured in, or chicken broth (you can just water), put 1 tbsp. a spoonful of tomato paste, which can be replaced with 6 soft tomatoes, and pre-soaked in water, dry white mushrooms. After that, pieces of hare are put there, covered with a lid and stewed on low heat for about 2-3 hours, that is until the hare's meat becomes soft enough. By that time the sauce will become quite thick, however, in case the sauce is still liquid, it must be poured into a wide pan and very quickly, until the hare is cold in the brazier, put on for a while on a strong fire so that part of the sauce could boil and it thickened.
Roast from a hare
Prepared carcass hare marinated, separated from her back with hind legs and kidney part, cleaned with marinade, dried and larded with bacon 3 * 1/2 cm, if desired, add garlic. It is not too deep smoked with bacon. Put the hare back up, pour 2 tablespoons of water, 1 spoon of butter. To put in not absolutely hot oven, to pour juice from the bottom of a tray. Served with sauce in which roasted or for game.
Hare in a pot
750 grams of lentils cut into slices, add salt, pepper, roll in flour and alternate with slices of lard (250 g), 3 chopped onions and 1-2 crumbed pieces of black bread, put in a pot, pour with red wine, so that on 3 / 4 all covered the liquid. Stew on low heat 1 - 1,5 hours.
Hare Fried on the Grill
Cut the carcass of the rabbit into pieces, separate the flesh from the bones, each beat off a little, rub garlic, add salt, anoint it with olive oil, fry on the grill, served with mayonnaise sauce and a few chopped garlic cloves.
Hare with olives
Promaronovat hare, as in the previous recipe. Fry a bit in 3 tbsp. spoons of vegetable oil, add finely chopped onions (4 heads). When the onions are slightly fried, throw pieces of hare, fry until a ruddy crust, and then stew, pouring over slightly hot water. Separately fry 250 grams of onion seedlings, add to the hare. When the hare softens, add a glass of wine, tomato paste, a little boiled (for ten minutes) in the water of the olive (200 g), the blood of a hare that is mixed with several tablespoons of red wine. Salt and pepper. The sauce should thicken a bit, you need to take into account that when it cools, it thickens even more.
Hare with roots
Prepare a hare in the same way as for "Hare with olives". A little fry the onion, cut by rings, in 1 tbsp. spoon of vegetable oil. Put the pieces of the hare, fry until a ruddy crust, continue to stew in the water until soft.
In vegetable oil fry 2 carrots, cut into circles, parsley root and 1/2 celery, add all this to half-finished hare meat, add salt, pepper, bay leaf and onion - seedling, fried in vegetable oil. Add the blood of the hare, collected during the dressing, dilute it with the juice in which the carcass was marinated, before that it must be filtered through a sieve, pour a glass of wine, tomato paste, boil to normal density. On the table, serve cold.
1 rabbit carcass, soup roots, 3 onions, 2 tablespoons vegetable oil, bay leaves, 1 wine glass, 150 g onion seedlings, 1 tablespoon tomato paste, salt, pepper.
Hare in mustard
1200 grams of rabbit, liver of a hare, 4 heads of onions, a slice of white bread, 6 teaspoons of mustard, 150 g of butter, 2 yolks, 100 g of sour cream, salt, pepper, bay leaf to taste.
Soak white bread in milk. In half the butter to fry the liver with onions. All this is mixed, chopped, add yolks to this mince and stuff the resulting mixture with a hare. Salt and pepper. Sew the carcass of a rabbit and anoint it with mustard. Fry it from all sides in oil, put into a pressure cooker, add bay leaf, stew for 45 minutes. Serve on the table with sour cream. Bon Appetit!