The quality of hare meat depends not only on the method of hunting, storage and transportation, but also on the method of preparation. To soften the rabbit meat as much as possible and get a tasty dish as a result, it should be pre-marinated.
It is necessary
-
- serum
- kvass or kefir;
- salt;
- nutmeg;
- cloves;
- Bay leaf;
- parsley root;
- onion;
- carrot;
- garlic;
- grape vinegar;
- dry red wine;
- caraway;
- ground allspice;
- lemon;
- hare.
Instructions
Step 1
The easiest way to marinate a young hare is to pour it with whey, kvass, skim milk or kefir for twelve hours. The meat of an old animal is filled with one of the above ingredients, but for a couple of days. Put the pickled hare in the refrigerator, so it will become much softer.
Step 2
For one and a half kilograms of game, you need two liters of water, which should be boiled over low heat. Add two tablespoons of table salt, half crushed nutmeg, three dried cloves and a few bay leaves. Send the chopped parsley root there and cook for a couple of minutes. Add three onions, chopped into rings, three chopped carrots, five cloves of garlic. Pour in half a glass of grape or table vinegar and heat to a boil. Then cool slightly and pour the hot marinade over the hare meat. Cover the dish with a lid and let sit for five to seven hours. Hare is ready to cook.
Step 3
For the next method of making a cold marinade, you will need three liters of dry red wine, which should be mixed with half a glass of apple cider or grape vinegar. Add to the wine solution two chopped carrots and onions, three cloves of garlic and a couple of bay leaves, and half a teaspoon each of ground allspice and caraway seeds. Salt to taste and put the marinade on fire, simmer until the liquid has boiled down to one third of the original volume. Cool the composition and pour the meat of the hare with it.
Step 4
Squeeze the juice of half a large lemon into a glass and bring to half a glass with cold water. In an enamel saucepan, fold a layer of chopped hare and sprinkle with salt, grated nutmeg and pepper, you can add other spices to taste. Then place a layer of sliced onions and sprinkle with a tablespoon of diluted lemon juice. Lay the hare again and continue to alternate layers until you run out of meat. Cover the pot with a lid and refrigerate overnight.
