The taste of hare meat depends entirely on the method of production and the age of the animal. Hare has a dense consistency, specific taste, and practically does not have fat. However, hare meat is valued very, very highly, it is not only a truly dietary product, but also has excellent taste. Try butchering a hare at home.
It is necessary
Sharp knife
Instructions
Step 1
Before directly preparing a dish from a hare, it must first be sanded and cut. The first step is to remove the skin from the hare. To do this, make an incision in the abdomen and use a knife to separate the skin from the meat.
Step 2
Make circular cuts on the legs, and, using a knife, gently pull off the skin of the hare, starting from the tail and moving to the head. Turn the skin inside out like a glove. If the head is not useful to you, it can be cut off along with the skin.
Step 3
Make an incision in the anal area and insert two fingers. Pulling the skin towards you, make a cut with a knife to the middle of the entire length of the carcass. This is necessary in order not to damage the gallbladder, otherwise the hare meat will have a bitter taste.
Step 4
Remove all insides carefully. The liver, heart, and lungs can be left to prepare the soup.
Step 5
Remove thin films from the carcass.
Step 6
We proceed to butchering the carcass. The first step is to separate the shoulder blades and chop off the front part, which includes the subscapularis, neck and flank.
Step 7
Next, separate the renal part (in another way - the saddle) and carefully separate the hind legs along the sacrum.
Step 8
The most valuable parts of hare meat are the hind legs and saddle. These parts can be used for roasting and the rest for preparing minced meat and stewing.
