Hare is game, so its meat is darker, tougher, more aromatic and has a richer flavor palette than the meat of domestic rabbits. Although there are subtleties in cutting a hare carcass and its further preparation, it is not difficult to master them. Hare dishes are so good that they can even decorate a festive table.
It is necessary
- Roast hare
- - 1 carcass of a hare;
- - 8 slices of bacon;
- - 2 heads of white onions;
- - 3 medium carrots;
- - 3 cloves of garlic;
- - 2 sticks of celery;
- - 1 tablespoon of wheat flour;
- - 1 teaspoon of ground ginger;
- - 2 tablespoons of duck fat;
- - 3 bay leaves;
- - 6 cloves cloves;
- - 2 tablespoons of currant jelly;
- - ½ lemon;
- - 1 bottle of dry red wine;
- - 1 teaspoon of natural cocoa powder;
- - 30 ml of red wine vinegar;
- - salt and freshly ground pepper.
- Rustic hare with vegetables
- - 2 hare carcasses;
- - 8 medium carrots;
- - 1 thick stalk of leeks;
- - 5 heads of shallots;
- - 12 cloves of garlic;
- - 10 medium young potatoes;
- - 50 g of wheat flour;
- - 80 ml of olive oil;
- - 3 sprigs of rosemary;
- - 3 sprigs of thyme;
- - 3 bay leaves;
- - 1 liter of grape juice;
- - a pinch of nutmeg;
- - salt and freshly ground pepper.
- Pasta with hare sauce
- - 1 carcass of a hare;
- - 100 g flour mixed with salt and freshly ground pepper;
- - 4 tablespoons of olive oil;
- - 1 head of onion;
- - 1 large carrot;
- - 1 stalk of celery;
- - 2 cloves of garlic;
- - 1 can of chopped tomatoes (400 g);
- - ½ bottle of dry red wine;
- - 3 cloves of cinnamon;
- - 1 stick of cinnamon;
- - 3 tablespoons of heavy cream;
- - 250 g dry paste;
- - 50 g of chopped parmesan cheese.
Instructions
Step 1
How to choose and cook a hare
Hare is not the kind of meat that can be found in every supermarket. It is best to go to the market for it. The carcass should be chosen fresh or freshly frozen, since the meat loses its juiciness from prolonged freezing. Hare meat that has been stored for a long time is darker than fresh meat. For short-term heat treatment, only a young hare is suitable (a hare is an animal up to a year old). There is more meat on such carcasses, especially on the legs, it is lighter, the neck is shorter and the ears are softer. Before cooking, the carcasses of the rabbits should be pickled. The carcasses of older animals are longer and more sinewy, they are suitable for stewing, in filling for pies and game terrines. When cutting up a rabbit's carcass, it is very important to preserve the animal's blood as it is used to make thick, silky sauces.
Step 2
Roast hare
Cut the carcass into nine parts: two front legs, two hind legs, halved, the saddle is chopped in two and the chest part is also halved. Cut off the meat from the ribs and discard the bones. They are too small and can ruin your whole stew. Drain the blood carefully into a separate container. Rinse and dry the carcass pieces. Put flour, salt and ground ginger in a tight plastic bag with a zip fastener, put pieces of a hare and shake the bag well.
Step 3
In a deep skillet, melt half the duck fat and fry the hare pieces over high heat until golden brown, turning them over with kitchen tongs. Place the hare on a plate. Reduce heat, add remaining duck fat, and when it melts, add chopped bacon, vegetables, spices and herbs to the skillet. Fry until the vegetables are tender, then transfer them with the bacon to the roasting pan, add the sautéed hare, pour in a bottle of red wine, squeeze out the juice from half a lemon, remove and place the zest in a dish. Cover the brazier with a lid or folded foil several times, place in an oven heated to 180 ° C. Simmer the hare for 2 hours, then remove from the oven and add the currant jelly, mix well and put in the oven for another hour. After an hour, the meat should peel off easily from the bones.
Step 4
Combine rabbit blood, wine vinegar and cocoa in a gravy boat, stir and bring to a boil over low heat. Cook the sauce for five minutes, stirring occasionally. Serve the hare with sauce and chopped parsley. Boiled potatoes and stewed red cabbage are suitable for a side dish.
Step 5
Rustic hare with vegetables
Cut the hare into pieces, rinse and dry. Rinse the vegetables, peel the carrots and cut them in half lengthwise, cut the white part of the leek into large pieces. Peel the onions and shallots. Wash the potatoes under running water, scrape off the thin skin. Dip the hare pieces in flour and sauté them in olive oil, season with salt and pepper. Set the seared cuts of meat to one side on a deep plate. In a skillet over medium heat, saute the carrots, leeks, shallots, and garlic. Put the fried vegetables in a stewing vessel, put the carcass pieces on top and pour the juices, add potatoes, herbs and bay leaf. Pour in grape juice, season with nutmeg and bring to a boil. Reduce heat to medium, cover, and simmer for 3 to 5 hours, checking every hour until done.
Step 6
Pasta with hare sauce
Peel carrots, onions and garlic. Grate the carrots on a coarse grater, chop the onion into small cubes, chop the celery stalks into thin slices, chop the garlic. Cut the hare into nine parts, rinse and dry the pieces. Dip each bite in flour. Heat half of the olive oil in a wide, heavy-bottomed saucepan over medium heat, brown the hare until golden brown and place on a plate. Pour the remaining oil into a saucepan, reduce heat, and sauté the onions, carrots and celery until soft. Add the tomatoes and chopped garlic, simmer for about 15 minutes, then pour in the wine and turn up the heat. Cook the sauce for 10 minutes on high heat to evaporate the alcohol. Place sautéed hare, cinnamon and cloves in the sauce, cover and simmer for about an hour. After an hour, remove the hare's saddle from the pot and simmer the remaining pieces for another 30 minutes. During stewing, periodically check how thick the sauce is in your saucepan, add a little water if necessary.
Step 7
Remove all pieces of meat from the sauce and transfer them to the saddle. Remove the spices from the sauce, pour it into the blender bowl. Remove the pieces of meat from the hare's legs and add them to the sauce. Grind the contents of the bowl until a thick, uniform mass is formed. Transfer the sauce to a saucepan. Remove the meat from the saddle and place in the gravy. Add cream, stir and heat. Try the sauce and, if necessary, tweak the flavor with salt or sugar. Boil the pasta in salted water. Pappardelle pasta is ideal for this dish - wide, flat and long. Drain and stir in the pasta and sauce. Serve sprinkled with grated Parmesan cheese.
