Hare meat, like any game, is dry and tough. This is due to the lack of sufficient fat in it. Experienced hunters and their mistresses know how to cook hare meat so that it is soft, juicy and melts in the mouth. You can read about this in this article.
How to cook hare meat?
Ingredients
Rabbit 1 carcass Bulb onions 1 piece(s) Vegetable oil 1 tbsp. Cheese 150 grams Potato 1 piece(s) White cabbage 100 grams
- Number of servings: 4
- Cooking time: 200 minutes
How to cook hare meat: rules for preparing wild hare for cooking
Hare meat is red in color, so the meat is soaked in cold water. It is changed several times until it becomes light. To soak the meat of young animals, 12 hours are enough; adults are kept in water for a day.
It is recommended to immerse the whole carcass in water and press down with a slight pressure so that it is all in the liquid. The hare is then cut into pieces like a regular rabbit. First, they cut (cut) in half along the spine, and the resulting halves are divided into 2 more parts. Paws are cut out. The hare is prepared in large pieces or divided into small pieces.
Shallow cuts are made in thick pieces of pulp. Then housewives act differently. Some soak the meat in a mixture of water and vinegar. Others sprinkle pieces of hare with salt and ground black pepper. Still others roll the pieces in a mixture of garlic, pepper and salt, put the pieces in a bowl and sprinkle generously with onions. Leave it like this for 1-1.5 hours and cook.
Mustard can add juiciness and piquancy to hare if you coat the pieces with it. The cuts in the hare's flesh will ensure that the liquid formed during marinating penetrates into the piece. This will make the finished meat soft and juicy.
Cooking soft and juicy hare
Hare is a delicious meat. During the heat treatment process, it is important to preserve its beneficial properties. There are many ways to cook a hare so that its meat is soft and juicy.
You can stew it, bake it in the oven, or cook soup with it. To cook the hare, take a spacious container: a casserole dish, a roasting pan or a deep saucepan with a thick bottom. This is necessary so that the meat is completely immersed in water and cooked for a long time.
1. Stewing hare begins with preliminary quick frying of the pieces on both sides.
2. Thick parts are placed down, small parts are placed on top.
3. Layers of meat are generously sprinkled with fried onions.
4. When all the meat is in the container, pour warm water, add pieces of lard, bay leaves, and favorite spices for game.
5. Place the roasting pan on the fire and keep it on low flame for 1-2 hours, depending on the youth of the carcass.
To cook hare meat juicy in the oven, the pieces are first fried in a large amount of fat to form a golden brown crust. Place them in clay pots with vegetable oil (1 tablespoon) poured on the bottom, sprinkle with raw, coarsely chopped onions. It will allow the meat to remain soft and juicy. Cover the top with a cabbage leaf or potato slices. Bake the meat at a temperature of 160-180 degrees for 1.5 hours. When deciding for yourself the question of how to cook hare meat juicy and soft, you should try different methods and choose the optimal solution for yourself.
Hare with pork in pots 1. Chop the prepared hare carcass into 3-4 pieces per serving. Also chop the pork coarsely. 2. Heat the oil in a deep saucepan or frying pan, add pieces of hare and pork and fry until golden brown, from time to time...You will need: hare - 1 piece, pork pulp - 750 g, butter - 1 tbsp. spoon, onion - 5-6 heads, garlic - 1 head, wheat flour - 2 tbsp. spoons, dry red wine - 1 glass, water - 2 glasses, black peppercorns - 5 pcs., salt
Hare in ginger sauce 
1. Rub the meat with salt and white pepper. Cut the vegetables into cubes. 2. Heat vegetable oil in a saucepan, lightly fry the vegetables in it, then add the hare pieces and fry everything together for a few minutes. 3. Sprinkle with ginger, nutmeg, add...You will need: hare (back) - 2 pcs. 400 g each, carrots - 1 pc., onions - 2 heads, parsley root - 1 pc., celery root - 100 g, vegetable oil - 2 tbsp. spoons, dry red wine - 250 ml, lemon juice - 2 teaspoons, ground ginger root - 1/2 teaspoon...
Hare stewed in wine sauce 
1. Cut the prepared hare carcass into several pieces, place them in a saucepan, cover with cold water and refrigerate for 3-5 hours. 2. For the marinade, bring water to a boil, add salt, sugar, nepe peas,...You will need: hare - 1 piece, bacon - 100 g, water - 1 glass, dry wine - 1 glass, vegetable oil - 5-6 tbsp. spoons, ground black pepper, salt, water - 1 l, 6% vinegar - 1 glass, carrots - 1 pc., parsley root - 1 pc., bay leaves - 2 pcs., black pepper...
Hare stewed in milk 
1. Marinate the prepared carcass as described in the recipe “Hare Stuffed with Garlic” (see p.), dry with a napkin, cut into portions and fry in a little butter until golden brown. 2. Chop the onions...You will need: hare - 1 pc., onions - 5-6 heads, carrots - 3 pcs., butter - 70 g, milk - 3 cups, black peppercorns - 15 pcs., salt
Hare stewed in a pot with vegetables 
1. Marinate the gutted and washed hare carcass as described in the recipe “Hare stuffed with garlic” (see p.). Dry the carcass with a napkin, chop 2-3 pieces per serving, add salt, pepper and fry in oil....You will need: hare - 1 pc., melted butter - 50 g, onion - 4 heads, white cabbage - 400 g, potatoes - 4 pcs., sour cream - 2 cups, milk - 1 cup, hard cheese - 100 g, nutmeg grated, ground black pepper, salt
Hare stewed in sour cream (2) 
1. Cut the hare into several parts, rinse, and place in a cup. For the marinade, mix water with vinegar. Pour the marinade over the hare and leave for 2-3 hours. 2. Remove the hare pieces from the marinade, dry with a kitchen towel, place...You will need: hare - 1 piece, onion - 3 heads, sour cream - 1 glass, vegetable oil - 3-4 tbsp. spoons, parsley root - 2 pcs., salt, water - 1 l, 6% vinegar - 1 glass
Hare with vegetables 
1. Cut the hare carcass into 4 parts and marinate as described in the recipe “Hare stuffed with garlic” (see p.), then dry with a paper towel. 2. Fry the hare in 2 tablespoons of oil until golden brown and...You will need: hare - 1 pc., ghee - 4 tbsp. spoons, tomatoes - 2 pcs., carrots - 1 pc., parsley root - 1 pc., celery root - 1/2 pcs., onions - 4 heads, dry red wine - 200 ml, garlic - 4 cloves, potatoes - 4 pcs., zucchini - 1 pc., egg...
Hare with apples and lemon 
1. Soak the prepared carcass for a day in cold water with the addition of vinegar (preferably wine) in a 1:1 ratio. After this, rinse the carcass and cut it into two parts. 2. Cut the garlic cloves in half, cut the bacon into thin cubes. Made...You will need: hare - 1 piece, bacon - 100 g, butter - 50-70 g, sour apples - 2 pieces, lemon 1/2 piece, garlic - 6-8 cloves, ground black pepper, salt
Hunting hare 
1. Prepare the marinade for the hare. Marinate the whole hare carcass in a chilled marinade. 2. After 2 hours, remove the carcass, dry it slightly, place on a skewer or skewer and, continuously rotating over smoldering coals, fry until cooked. 3. Goth...You will need: hare - 1 piece, marinade - 200 g, onion - 2 heads, garlic - 5 cloves, dill - 1 bunch, ground red pepper, salt
Roast hare 
1. Wash the prepared hare carcass, cut it in half, pour kvass or hare marinade (see p.) and keep for 1-1.5 days in a cool place. 2. Dry the carcass halves, rub with a mixture of salt and crushed juniper berries, soak...You will need: hare - 1 piece, bacon - 50 g, butter - 50 g, sour cream - 100 g, water - 3 tbsp. spoons, juniper berries - 2 teaspoons, salt - 2-3 teaspoons
Experienced hunters forever remember the taste and aroma of fresh meat. Then it is difficult to retrain them, because the purchased product is completely different. And no matter how many demonstrations animal activists hold in a vain attempt to protect forest game, fresh rabbit and hare meat tempts gourmets.
forest guest
It should be noted right away that it is a rare person who can bring himself to kill a hare. A cute animal with long furry ears is more suitable for the role of a pet than a holiday dish. And in the store, the carcass of a hare does not look very attractive. Some even compare a skinned hare to a cat because of its long legs. But the taste fully compensates for the external shortcomings of the meat.
That's why forest hunting lovers, who use different weapons to demonstrate their skills, are never translated into the world. The carcass of a hare is completely beneficial to humans: the meat is eaten, and the fur is processed in order to subsequently make clothes out of it. Rabbit fur coats and bunny padded jackets are distinguished by their grace, lightness and tenderness. By the way, wild hares have thicker and stronger fur, so coats made with their fur will be warmer and last longer.
Simple and tasty
The hare must be processed by weight, and skinning should begin from the hind legs. By the way, before treatment you need to perform an unpleasant but mandatory procedure - empty the animal’s intestines, for which you need to pass it over the stomach several times. If several hares are killed during a hunt, they should not be stacked side by side, as the fur will deteriorate. It is best to transport them on hooks.
Many people especially value the innards of game. To do this, you need to carefully remove the liver, heart and lungs from a whole carcass. The insides must be thoroughly washed to remove blood. The gallbladder must be removed, otherwise bile may flood the insides. By the way, you can make a delicious roast or blood sausage with rice from hare offal. It is unwise to neglect hare skin - it can be preserved by rubbing it with salt or putting it in brine. Then the skin is pulled over spacers, processed - and you can make a fur coat!
If you have already looked for a recipe for how to cook a hare, then you know all the intricacies of cooking game. Hare meat is quite tough and has a specific smell of grass. And even if you cook it in sour cream, the smell will still remain.
According to this recipe for cooking a hare, you will get tender, very tasty meat without any foreign taste. To do this, you just need to follow the exact instructions in this article.
Ingredients for cooking hare:
- Hare - 1 carcass;
- Bay leaf - 2 pcs;
- Sour cream - 1.5 woven (21%);
- Carrot - 2 pcs. not large;
- Salt – 1/2 tbsp. l.;
- Onion — 2 large heads;
- Vinegar - 1/2 cup (for processing the hare).
1. This recipe for cooking a hare is quite complex, thanks to the careful processing of the game carcass. But every dish has its own nuances to make it tasty. Just like it has many small processing rules that we can no longer isolate from the instructions.
After the hare carcass has been cleaned of skin and entrails, it must be soaked for a long time in running water. Place the game in a large bowl and place it under running water for about 8 hours. You can do this overnight. Then we take out the hare and chop it into portions with a knife.
Place the meat back in the bowl and place under running water for an hour.
Advice: When cutting meat, it is advisable to cut the joints as far as possible so that you don’t end up with crushed bones in the dish. 
2. Just water is unlikely to help fight off the smell, so add vinegar to already clean and clear water. The proportions must be observed: for 4 liters of water - approximately 1/2 cup of 9 percent vinegar. Leave the hare for another 2 hours. 
3. After removing the hare from the vinegar solution, immediately transfer it to a colander to drain excess liquid. 
4. Fry the meat over high heat until golden brown. 
5. Meanwhile, peel the onions and carrots. Cut one onion and carrot into large pieces. And the second - in large cubes. 
6. Place the fried meat in a saucepan or cauldron. Add 1/2 tablespoon of salt, coarsely chopped vegetables and spices there. 
7. Pour boiling water into the cauldron so that it covers the meat and place it on low heat. Don't forget to cover the cauldron with a lid. 
8. Place the remaining diced onion into the frying pan. 
9. It is advisable to fry the onion in the oil that is left from the hare and when it becomes transparent, add sour cream and, stirring, bring everything to a boil. 
10. Usually a recipe for cooking a hare is a fairly lengthy procedure. The meat should simmer for about 1 hour and 20 minutes before you add the sour cream sauce. And after adding the frying, leave the hare to simmer on the lowest heat for another 1 hour. 
As you can see, this recipe takes quite a lot of time, but believe me, the hare meat turns out so tasty that you can serve it on a festive table. And to add originality to the table, you can cook
On the pages of our website we have already described in detail how to skin and cut up the carcass of a hunted hare and even provided several recipes for hare dishes. But since the hare is a very popular game all over the world, there are hundreds of ways to cook it, and now, at the height of the hunting season, we have collected more recipes for you. We are sure that you will take many of them into service.
On the pages of our website we have already described in detail how to skin it and even provided several recipes for hare dishes. But, since there are hundreds of ways to prepare it, and now, at the height of the hunting season, we have collected more recipes for you. We are sure that you will take many of them into service.
So, as mentioned earlier, wild hare meat has a specific aroma and taste. By the way, so does a wild rabbit - unlike its domestic relative (this information is in case you accidentally end up hunting in Australia, where these rabbits are like sparrows here). The taste is especially noticeable if the carcass has not been bled. To eliminate these factors, it is customary to soak hare meat in cold water for at least 5-6 hours and up to 12. The water needs to be changed several times. Chlorinated tap water is not recommended. You need to take either well, spring, or melted water - freeze it in the freezer, and then thaw.
Marinating hare meat
In addition, the meat of a hare over 2 years old has a fairly high density. To soften it, marinating is used. This process precedes heat treatment.
As a rule, the marinade is based on a mixture of table and grape vinegar - 2 glasses per 1 liter of water with spices.
To marinate hare meat (as well as roe deer, deer, wild boar), you can take dry red wine, sauerkraut juice, cucumber pickle and even whey. It is necessary to add salt and sugar to this base - a teaspoon per liter. Cut medium-sized carrots, parsley root, 2-3 onions into pieces, crush a few cloves of garlic, season with spices. You don’t need to put too many spices into the marinade, otherwise you can overpower the natural taste and aroma of the meat itself. The meat, which will later be cooked, is not marinated.
Some hunters say that the marinade should be boiled, they say, the spices will give out more of their taste and aroma. But this is completely optional. Over a long period of marinating, the meat will be deeply imbued with the flavors that you want to impart to it. Although, it is worth heating the marinade to 80 degrees - this will remove excess bitterness from the spices. But you need to pour the meat only when it has cooled.
The marinating time for hare meat depends on several factors, the main one of which is the age of the game. The older the hare, the longer it must be kept in the solution - up to 48 hours. Male meat requires longer preparation and needs a stronger and more spicy marinade.
A carcass cut into pieces or a whole carcass should be placed in a deep vessel (not aluminum or copper!) and poured with marinade so that it completely covers the meat. During marinating, you need to turn it over several times so that there are no unmarinated pieces left.
Stuffing hare meat with lard and garlic
After the marinating process is completed, the meat must be dried with a cloth and stuffed for further processing. This will give the meat additional flavor and juiciness.
Lard is cut into oblong slices about 3 cm in length. Next you will need a sharp wooden stick (you can use a bamboo skewer), or you can use a knife. Small but deep punctures need to be made in the meat along the fibers, into which slices of lard are inserted. Then the meat is stuffed with garlic - cut the cloves lengthwise into 3-4 parts and fill the meat between the lard in the same way. By the way, it is recommended to stuff it in the same way, and it’s true that soaking it for 10-12 hours is enough. Also, if the meat is being prepared for stewing, add more carrots and pieces of parsley root (a little!).
Marinade recipes
We will immediately give you all the recipes for marinades, and before cooking you will choose the one that suits your taste best. First, let us recall those that we have already discussed in the article “How to properly process, cut and marinate the carcass of a wild hare” (quote).
Recipe 1 – for frying . For 1 liter of water, take a teaspoon of salt, 1 glass of vinegar, a teaspoon of sugar, herbs and spices. 1 glass of vinegar can be replaced with 2 glasses of white wine, sauerkraut juice or cucumber pickle. Cut 2-3 large onions into rings for the carcass. Marinate for at least 3 hours (preferably overnight).
Recipe 2 – for stewing . Chop a bunch of greens, take 150 ml of vegetable oil, add the juice of half a lemon, salt and pepper. Mash the pieces of meat well with the marinade and leave for 3-4 hours.
Recipe 3 - spicy . 1 tbsp. a spoonful of grated ginger (or dry powder), 3 cloves of crushed garlic, 2 tbsp. l. soy sauce, half a glass of semi-sweet red wine, half a glass of broth, half a teaspoon of sugar, chili pepper. Cut the meat into small pieces and marinate for several hours.
Recipe 4 – for the grill . Mix 10 tablespoons of vinegar, soy sauce and honey, finely chopped 2 large onions, 5 cloves of garlic, 1 teaspoon of sweet red paprika, 1 tsp. oregano herbs, 150 ml vegetable oil, salt and pepper. Marinate for 2-3 hours.
Universal marinade
For a whole carcass, you need to heat 2 liters of water to 70-90 degrees with carrots, 2 bay leaves, 20 peas of black and allspice, 3-5 cloves. Add 2 teaspoons of salt and 1 teaspoon of sugar. After cooling, add a finely chopped onion (shallots work great, of which you need to take 5-6 pieces) and 2-3 crushed cloves of garlic. And then pour in 0.5 liters of red, 250 ml of 3% vinegar (take 80 ml of regular 9% table vinegar and dilute three times). Keep the carcass in this marinade for at least 12 hours, preferably a day and a half, turning it periodically.
Yogurt marinade for hare
This marinade makes the meat very savory and very tender.
To marinate, cut the meat into small pieces, separating it from the bones as much as possible. You need 1 kg of meat, take 100 grams of natural yogurt (you can also use fresh curdled milk), add 1 teaspoon of vinegar, 1 teaspoon of lemon juice, half a teaspoon of curry, a quarter spoon of salt and turmeric powder, a pinch of cardamom. Beat the mixture. Mash the meat well with the marinade and leave for about an hour. This is a kind of express option, but it fights off the “hare” spirit very well. The meat noticeably brightens and becomes similar to rabbit meat.
White wine marinade with lemon
In 0.5 liters of white semi-sweet wine, add half a teaspoon of salt, a few crushed allspice peas, 2-3 cloves and cut half a lemon with the skin into rings. Greens include rosemary or cilantro. Marinate for no more than 4 hours, otherwise the meat will be bitter. Great for roasting in the oven or over an open fire.
Whole roasted hare in the oven, French style
After soaking the carcass for at least 10-12 hours (no need to marinate or you can use a yogurt marinade), remove the films and veins as much as possible, salt and pepper well, stuff with fresh lard - about 200 grams per carcass. Place in the oven and fry, basting with sour cream (not store-bought!) every 7-10 minutes. Turn the carcass several times. When a beautiful crust has formed and the meat can be easily pierced with a skewer, serve with herbs, pouring over the resulting sour cream sauce.
Hare stewed with green peas or green beans (Czech dish)
Marinate the hare in recipe 2, preferably in portions. Then stuff it with garlic. Fry in melted pork fat until a crust forms in a deep bowl. Then pour in the marinade and simmer, covered, until done. Boil the peas, beans, young carrots and add the stewing sauce. Can be served with or mashed potatoes.
Hare with pork in a clay pot with cabbage (Spain)
Using the same recipe, you can cut the carcass into large pieces, and also roughly chop about 1 kg of fatty pork. Fry the pork first. Then in the rendered fat - hare meat. Transfer into portioned clay pots, with the hare meat facing down. In the fat remaining after frying, simmer 5-6 chopped onions, a head of garlic (chopped), then add 2 tablespoons of flour and sauté. Dilute with a glass of dry red wine and 2 glasses of water, boil, add salt and pepper to taste. Divide equally among clay pots. Close with a lid or cover with dough and simmer in the oven for 2.5-3 hours.
Serve with potatoes and stewed cabbage. You can do it directly in pots, or you can do it in a loaf of gray bread.
Plakia hare (Bulgaria)
Chop the hare into portions, melt 150 grams of finely chopped lard, remove the cracklings, and fry 10-15 very small onions in the fat until golden brown (it is better to take shallots), then fold the hare, pour in a glass of water, add a pinch of cumin, salt and pepper to taste. Simmer covered for 2 hours, then add a glass of washed raisins and prunes (pitted). Cook for another hour on low heat.
Serve with small whole potatoes in dill butter.
Paprikash hare (Hungary)
Marinate the carcass in a universal marinade, chop, salt and pepper, fry until golden brown in fried lard. Next, remove the meat, and simmer in the fat 2 pieces of chopped carrots and onions, and 1 piece each of parsley root, celery, and a pod of hot pepper. At the very end, add half a teaspoon of red sweet ground paprika. Next, put the meat in a saucepan, pour in 2 cups of chicken broth and simmer until cooked.
According to this recipe, the hare meat is more like a young rabbit - soft, tender, without the slightest aftertaste.
Needed: hare offal plus 200-300 grams of meat (trimmings from the carcass can be used), 200 grams of bacon, about 0.5 kg of pork liver, 3 eggs, 2 slices of white bread (loaf), 1 onion, 1 bay leaf, 4-5 black peas pepper, several dried porcini mushrooms, salt pepper, 1 nutmeg, 1 tablespoon lard, breadcrumbs. Pour a glass of water over the meat, mushrooms, onions, spices and simmer under the lid until cooked, add the giblets and pork liver cut into pieces, simmer for another 30 minutes until they are ready.
Then soak the white bread in the sauce, pass everything through a meat grinder 2 times, add salt and pepper, add the strained sauce, knead and knock out the air. Grease a baking dish (or foil) with lard, sprinkle with breadcrumbs, lay out thinly sliced bacon, fill with minced meat and bake until melted fat begins to appear on the surface of the pate. Serve cold. You can wrap the minced meat in hard cheese.
Video recipe for a hare dish for Christmas
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