The hare meat is not immediately ready for cooking. It is no coincidence that it was not eaten until the 19th century. Before you start stewing or frying a hare, you must first soak it in order to get rid of the specific taste and smell.
It is necessary
-
- hare carcass
- vinegar
- sunflower oil
- parsley and celery roots
- 1 carrot
- 1 head of onion
- garlic
- salt
- black pepper
- fragrant
- Bay leaf
- 1 pack of sour cream (250-300g)
Instructions
Step 1
Some recipes suggest soaking the hare for at least 24 hours in cold water, vinegar, or kvass. It is only possible to smear the carcass with vinegar, without dipping it into the brine, and stand in this way for two days. However, there are also recipes for more complex marinades. They will not only remove the unpleasant smell and taste, but also prepare the meat for the subsequent preparation of delicious dishes.
Step 2
Take a hare carcass and soak it in a large saucepan of cold water. It is better to start doing this in the morning. Until evening, the hare should be rinsed as often as possible under running water and new clean water should be poured into the pan. Soak the carcass with a specially prepared marinade overnight.
Step 3
Use a saucepan for the marinade. Pour a glass of vinegar and sunflower oil into it. Add two glasses of clean water. Rinse well and peel the roots - celery and parsley. Put them in the pot as well. Peel carrots and onions as well. From the spices for the marinade, you will need bay leaves, allspice and black pepper, preferably peas. Season the marinade. When adding spices, be guided by your taste, but, as a rule, they are added a little more so that the marinade is sufficiently spicy.
Step 4
Now put the marinade pot on the fire. Bring it to a boil and set it aside. While the marinade is cooling, tackle the hare.
Use a sharp knife to cut the carcass of the hare. When the marinade has cooled to room temperature, add the hare in it. It takes about 12 hours to soak a hare in such a solution.
Step 5
After 12 hours, you can start actually cooking the hare. As a rule, hare is stewed or baked. It is often prepared with the addition of sour cream to make the meat softer and more tender. Put the hare cut into portions in a saucepan with a thick bottom, add salt, pepper to taste and finely chopped garlic. After the pieces are fried, pour the hare with a pack of sour cream, dilute with a little water so that it does not burn and simmer over low heat for about two hours. When the meat is tender, turn off the heat.
