Hare dishes. A few more interesting hunting recipes for cooking hare meat

How to cook a hare is a question that interests every housewife who has a hunter in her house. Hare meat is baked in the oven and over a fire, it is boiled, stewed, and delicious cutlets and pates are prepared from hare meat. Among the recipes presented below, everyone will find an option for themselves.

How to cook a delicious hare?

Hare dishes turn out appetizing and satisfying, but in order for them to become so, you need to know how to cook the game properly. The recommendations below will help you cope with the task without problems even for the first time and please your loved ones with aromatic dishes.

1. Hare meat has a specific aroma and taste, in order to get rid of them and cook a hare without the smell, you need to pre-soak the carcass. To do this, dissolve 200 ml of vinegar in a liter of water and pour the resulting mixture over the meat for 4-5 hours.
2. Frozen hare does not require pre-soaking.
3. Hare meat is practically devoid of fatty layers, and therefore, when baking, it is recommended to spread pieces of butter or other fat on the meat.

How to cook a hare with vegetables in the oven so that the meat turns out tasty, tender and not overdried can be learned from this recipe. The hare meat will be much more tender and juicier if the pan is covered with a lid or foil during the baking period. When serving, sprinkle the food with chopped dill and parsley.

Ingredients:

• hare carcass – 1 pc.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• sweet pepper - 1 pc.;
• salt, spices;
• butter.

Preparation

1. The carcass is chopped into portioned pieces, salted and peppered.
2. The onion is chopped into thin rings, the carrots are cut into circles, the greens are finely chopped, and the sweet pepper is cut into large cubes.
3. Thin slabs of butter are placed on the bottom of the baking dish, and vegetables and meat are placed on top.
4. Pieces of butter are also placed on top.
5. At 200 degrees, the hare in the oven will be ready in 50 minutes.

How to cook a hare in a pot?

Dishes in pots always turn out more appetizing than those prepared in the traditional way. How to cook a hare in a pot so that it turns out juicy and tasty is described in this recipe. The number of components can be varied to suit your taste. In this case, the broth is suitable for both meat and vegetables, but you can get by with water. During baking, the pots should be covered with lids.

Ingredients:

• hare carcass – 1 pc.;
• potatoes – 1 kg;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• bouillon;
• salt, spices.

Preparation

1. The carcass is chopped into small pieces, salted, and seasoned with spices.
2. Place meat on the bottom of the pots, then chopped vegetables.
3. Pour the broth over it all and bake the roast hare in the oven for 1 hour.

How to cook hare with sauerkraut?

Hare cooked in Berlin style is an unusual dish, but very filling and appetizing. It is preferable to use sour varieties of apples. They can be grated on the tecra, as indicated in the recipe, or they can be cut into slices and stewed with the rest of the ingredients. If you use sauerkraut with juice, then additional liquid will not be needed.

Ingredients:

• hare – 1 carcass;
• lard – 100 g;
• onions – 2 pcs.;
• sauerkraut – 500 g;
• apples – 2 pcs.;
• bouillon;
• salt, spices.

Preparation

1. The carcass is cut into pieces, salted and peppered.
2. The bacon is melted in a frying pan and the meat is fried.
3. Add chopped onions, grated apples and cabbage.
4. Pour in a little broth and simmer until done.

Hare meat, recipes for which can be found in various culinary publications, will perfectly diversify the usual menu and add a touch of piquancy to it. Pate is often prepared from poultry and offal, and from the recipe presented below you can learn how to make a tasty and tender hare pate.

Ingredients:

• boneless hare – 600 g;
• onions, carrots - 2 pcs.;
• butter – 100 g;
• lard – 150 g;
• dry red wine – 50 ml;
• salt, spices.

Preparation

1. The meat is cut into pieces and fried.
2. Chopped onions and carrots are also placed there.
3. Pour in the wine and simmer until the meat is cooked.
4. Pass all the ingredients through a meat grinder twice, add butter, salt, spices and knead.

How to cook a hare in sour cream?

The recipe for cooking hare in sour cream is simple, understandable and accessible to everyone. Thanks to the bacon, melted butter and incredibly tasty sour cream sauce, the hare meat will come out soft and will separate perfectly from the bone. A great addition to this dish would be boiled potatoes and fresh vegetables.

Ingredients:

• hare – 1 pc.;
• lard – 300 g;
• onion – 1 pc.;
• flour - 3 tbsp. spoons;
• sour cream – 1 glass;
• butter – 2 tbsp. spoons;
• salt, spices;
• broth – 250 ml.

Preparation

1. The carcass is chopped into pieces, cuts are made in the meat and a piece of bacon is inserted into them.
2. Place the meat on a greased baking sheet, sprinkle with chopped onions and pour over melted butter.
3. Bake at 200 degrees until golden brown.
4. The resulting juice is poured into a bowl, sour cream, broth, salt, spices are added and the mixture is brought to a boil over low heat.
5. Fry the flour in a dry frying pan and add it to the sauce, stirring.
6. Pour the sauce over the meat and put it in the oven.
7. will be ready in 40 minutes.

How to cook a hare in a frying pan?

The recipe for making hare from this recipe is very simple. The meat turns out tasty and aromatic. This is achieved by soaking hare meat in dry white wine. Red wine can also be used. In order for the meat to turn out golden brown, it is first fried in a hot frying pan, and only then brought to readiness under the lid.

Ingredients:

• hare carcass – 1 pc.;
• onions, carrots - 1 pc.;
• salt, spices;
• dry white wine – 500 ml;
• salt, spices;
• oil.

Preparation

1. The carcass is chopped into pieces, rubbed with salt and spices, poured with wine and left for an hour.
2. Place the meat in a frying pan and fry.
3. Add chopped vegetables, fry for another 5 minutes, then reduce the heat and simmer the meat and vegetables under the lid for another 40 minutes.

Many people don’t know how to cook delicious hare cutlets, because this animal is wild, and therefore its meat is drier than, for example, that of a domestic rabbit. The cutlets will turn out very tasty and juicy if you add lard to the minced meat. To be completely sure that the products are ready, after frying, it is recommended to pour a little water into the pan and simmer them under the lid.

Ingredients:

• hare meat – 1 kg;
• lard – 200 g;
• onions, eggs - 2 pcs.;
• salt pepper;
• oil.

Preparation

1. Meat with lard and onions are passed through a meat grinder.
2. Add eggs, salt, pepper and knead.
3. Cutlets are formed from the resulting minced meat and fried on both sides in oil.
4. When the hare cutlets are browned, add about 100 ml of water and simmer under the lid for half an hour.

Hare soup

Hare dishes, the recipes for which are very diverse, are not limited to only main courses. It is possible and even necessary to prepare the first dish from game. hare with the addition of green peas is a nutritious and very appetizing dish, but in order for the broth to be tasty, the meat must be soaked first.

Ingredients:

• hare meat – 1 kg;
• potatoes – 4 pcs.;
• carrots, onions – 2 pcs.;
• green peas – 300 g;
• spices, salt;
• water – 3 liters.

Preparation

1. The hare is chopped into pieces, placed in a pan, an onion and half a carrot are added.
2. Add water and cook until the meat is cooked.
3. Vegetables are removed from the finished broth.
4. The remaining vegetables are peeled, the potatoes are cut into pieces, the onions are finely chopped, the carrots are grated and placed in a saucepan.
5. Add green peas, salt, spices and cook for 15 minutes.

How to cook hare with potatoes?

Hare meat, the preparation of which is actually not as difficult as it might at first seem, will be especially appetizing if you bake it in the oven along with potatoes. The piquancy and unique taste of the finished product are largely due to the marinade in which the meat was kept before baking.

Ingredients:

• hare – 1 carcass;
• potatoes – 10 pcs.;
• lemon – 2 pcs.;
• onion – 1 pc.;
• vegetable oil – 4 tbsp. spoons;
• butter – 1 tbsp. spoon;
• white wine – 100 ml;
• garlic – 6 cloves;
• garlic powder – 1 tbsp. spoon;
• ground paprika – 1 tbsp. spoon;
• ground black pepper – 1 teaspoon;
• dried rosemary – 2 tbsp. spoons.

Preparation

1. The gutted carcass is poured with water and lemon juice and left for 5 hours.
2. 3 cloves of garlic are passed through a press, and the rest are cut into 4 parts.
3. Rub the carcass with a mixture of salt, pepper, and garlic powder and leave for an hour.
4. Mix half the chopped garlic with the juice of the second lemon, rosemary and half the vegetable oil.
5. Rub the carcass with the resulting mixture.
6. The carcass is stuffed with chopped garlic and put in the cold overnight.
7. Potatoes and onions are cut into 4 parts, mixed with oil, salt and pepper.
8. Place the meat and vegetables in a mold, pour in the wine and bake under foil at 180 degrees for 1 hour, remove the foil and bring until golden brown for another 15 minutes.

How to cook a hare over a fire?

Summer is inextricably linked with picnics and cooking fragrant dishes. If you have a hunter in your company, you need to know how to cook a hare in a cauldron over a fire. The number of components in the recipe is approximate; this is the basic version. You can add vegetables and spices here at your discretion.

Ingredients:

• hare carcass – 1 pc.;
• onions, carrots - 2 pcs.;
• salt pepper;
• garlic – 4 cloves;
• potatoes – 1 kg.

Preparation

1. The hare carcass is cut into pieces, salted, sprinkled with pepper, placed in a cauldron, and filled with water.
2. When the water boils, add potatoes, cut into bars, chopped onions, carrots and cook until all components are ready.

How to cook a hare in a slow cooker?

How to cook a hare quickly and without hassle, but so that the meat is aromatic, juicy and tender, it wouldn’t hurt for every housewife to know. A modern kitchen assistant, a multicooker, and a simple marinade made from mayonnaise and adjika help to make it just like this. If desired, the meat can first be fried and then cooked according to the recipe.

The hare is the most common type of game. Its population is widely represented in central Russia, as well as in Canada and the USA. Today, the hare remains the object of dreams and desire for most hunters. Gourmets and experts consider hare meat to be a delicacy. In addition, this product is dietary and low-calorie (per 100 grams of meat - 124 kcal).

How to choose the right wild hare carcass?

If your husband is a hunter, then this question disappears by itself. But if you choose a carcass yourself, you need to take into account several points.

As you know, there are hare and hare. Brown hare meat, according to experts, is healthier and tastier.

The mountain hare is considered the most delicious. In second place are hares living in lowlands - forests and steppes. The least tasty are hares whose habitat is swampy places.

The age of the hare is one of the main criteria. The most delicious are the young ones - up to a year old. There are many distinctive features of old and young individuals. For example, a young individual has a short and thick neck, thick knees and soft ears; legs are easily broken. The silhouette of old hares is more elongated and thin. They are more sinewy.

Another important argument is the shooting time. From the beginning of September to the end of March, hares are the most well-fed and, therefore, the most delicious.

How to cook a hare: little tricks

Like any game, hare meat is a very unique and specific product. Experienced hunters claim that in order to fully reveal the taste of this meat, it is necessary that the carcass be kept in a cool place for several days before cutting. But if this is not possible, then you should soak the meat in any case. This will make it more tender and remove the specific smell.

It is necessary to soak the hare carcass for 12 hours to 24 hours. There are several options here: simple cold water (it needs to be changed from time to time), water with vinegar, ready-made marinade or whey (the most suitable method for people on a diet).

In addition, nutritionists say that it would be more correct to cook a hare by cutting it into portions. There are a huge number of recipes for cooking wild hare at home. Here we offer you the most interesting of them.

How to cook a hare in the oven?

Hare in sour cream

Compound:

• Wild hare carcass - 1 pc.
• Onion - 1 pc.
• Butter - 2 tbsp. l.
• Chicken broth - 250 gr
• Flour - 3 tbsp. l.
• Lard - 300 gr
• Sour cream - 1 tbsp.
• Greenery
• Salt, spices

Preparation:

1. Chop the carcass into pieces. Cut each piece in several places and put pieces of lard into the cuts.
2. Place pieces of meat on a greased baking sheet. Chop the onion and pour over the meat.
3. Pour melted butter over the hare. Place the baking sheet in an oven preheated to 200 o C.
4. Readiness to be determined by the appearance of a golden brown crust. It is impossible to say the total time, since it depends on the age of the hare. Periodically baste the meat with the resulting juice.
5. 10-15 minutes before readiness (determine by eye), remove the baking sheet from the oven, pour all the juice into a saucepan.
6. We also send chicken broth, sour cream, salt and spices there. Simmer over low heat.
7. Fry the flour in a frying pan and add to the boiling sauce, stirring constantly. Cook for 5 minutes.
8. Pour the prepared sauce over the meat and place in the oven for approximately 30-40 minutes.

Oven-baked hare with potatoes

Compound:

• Hare carcass - 1 pc.
• Potatoes - 7-8 pcs.
• Carrots - 1 pc.
• Eggs - 2 pcs.
• Garlic - 2-3 cloves
• Mayonnaise - 150 gr
• Vegetable oil
• Salt, spices - to taste

Preparation:

1. Cut the pre-soaked hare into portions. Salt, pepper, grease with vegetable oil.
2. Add chopped garlic and spices. Leave the meat to marinate (at least 1 hour).
3. 15 minutes before the end of time, add approximately 100 grams of mayonnaise. Mix. Leave for 15-20 minutes.
4. On a baking sheet greased with vegetable oil, place layers of meat, onion cut into rings, grated carrots, and potatoes cut into circles.
5. Separately mix 1 tbsp. water, 2 eggs, remaining mayonnaise, salt and spices. Beat and... Pour the resulting mixture over the meat.
6. Place in an oven preheated to 160°C for at least 2 hours.

How to cook a hare in a slow cooker?

Hare covered with cheese in a slow cooker

Compound:

• Wild hare carcass - 1 pc.
• Animal fat - 200 gr
• Onion - 2 pcs.
• Sour cream - 100 gr
• Cheese (preferably hard) - 100 g
• Potatoes - 6 pcs.
• Salt, spices - to taste

Marinade:

• Water - 1 tbsp.
• Juice of ½ lemon (can be replaced with 1 tbsp vinegar)
• Salt, pepper - to taste
• Bay leaf, onion - 1 pc.

Preparation:

1. Make a marinade from water, lemon juice, salt and pepper. The night before cooking, marinate the meat in the marinade, add bay leaves and onion rings.
2. In the morning, remove the hare pieces from the marinade, pat dry with a napkin and fry in animal fat over high heat. This must be done quickly so that the meat does not become dry.
3. Place 2 tbsp in the multicooker. l. fat, chopped onion into half rings and fry a little without closing the lid.
4. Add peeled and chopped potatoes, salt and pepper. Mix.
5. Place the fried pieces of meat on the potatoes, and onion, cut into half rings. On top is a layer of sour cream, then a layer of grated cheese. Pour in a glass of water (you can use broth) and cook in the “stew” mode for 30 minutes.

Useful properties of hare meat

As mentioned above, one of the main advantages of this meat is its low calorie content. In addition, when cooked correctly, hare meat has a delicate taste. Nutritionists recommend using this meat for people watching their figure due to its high biological value. Hare meat is also recommended in baby food, as this meat is easily digestible and does not cause allergies. This product is rich in protein (per 100 g - 13.5 g of protein).

General rules

Everyone prepares hare meat differently before cooking. Some people simply soak it in vinegar of increased concentration, but for a few minutes, some simply wipe it with vinegar, and some skip this moment altogether, but still this procedure will remove a slight specific smell and make the meat softer. It is still recommended to soak, at least in clean water.

The soaking time depends on the age of the animal. Young individuals are soaked for 12 hours, adults for 24 hours. There is no need to soak very young ones. With the right approach, the carcass is chopped into two parts - front and back. The cutting strip should run along the last lumbar vertebra.

The back of the animal contains very little connective tissue, its muscle fibers are delicate and require short cooking, so this part is chosen for frying.

To prepare the cutlets, they take mainly the flesh of the front and back parts; for stewing, only the front part of the carcass is taken. Pork lard gives the meat additional juiciness and aroma; after marinating, it is stuffed into the carcass in small cubes, about 5 by 0.5 cm. To give fried or stewed hare cutlets a better taste and aroma, beef or veal meat is added to the minced minced meat.

How to cook a hare in marinade so that the meat is soft

It is necessary to rinse the carcass under running water, then cut into portions, carefully removing the white film. There can be quite a lot of film; this painstaking work will require a sharp, well-sharpened knife. Then prepare a large saucepan, mix water and vinegar in it, lower the carcass, the water should completely cover all the pieces. Leave to marinate in the refrigerator for 12 to 24 hours, depending on the age of the animal.

Next, you need to drain all the water, rinse the meat again and marinate it. You can choose any marinade, it all depends on your taste. For this hare recipe, we used mayonnaise, chopped onions into half rings, black pepper (both ground and peas) and 3 medium bay leaves; your favorite seasonings will not spoil the taste.

how to cook a hare so that the meat is soft

Siberian marinade for young meat: Prepared pieces are sprinkled with pepper, chopped onions, parsley, sprinkled with lemon juice or table vinegar (1 tablespoon), salt, all pieces are placed in a deep container and placed under pressure in a cold place.

Place the finished stewed hare on a dish and garnish with vegetables and herbs. As you can see, there is nothing complicated about how to cook a hare.

There are quite a few hare recipes, it all depends on your taste. You can soak not only in plain water with vinegar, many people add spices, onions, bay leaves, pepper - both ground and peas - to the water; there are recipes for soaking in beer and wine. Many housewives choose stewed hare because this cooking method has the greatest chance of achieving soft and juicy meat, since the meat of this animal itself is quite tough.

How to cook a stuffed hare in the oven in a sleeve

Ingredients:

For 1 carcass

100 gr. lard (lard), 100 gr. ham, 6-7 cloves of garlic, 50 gr. beef fat.

For the marinade

for 1 liter of water: salt, sugar - to taste, black peppercorns, bay leaf - 2 pcs., spices - to taste, 100 gr. carrots cut into rings, onions - 3 pcs., 100 ml. vinegar, 30 ml. vegetable oil, herbs.

Place the marinated hare in a sleeve and bake in the oven at medium temperature until fully cooked.

Hare recipe. Fried in sour cream

To obtain marinade for 1 liter of vinegar - 2%: add: 1 glass of warm water, salt - 20 g, sugar - 20 g, a couple of bay leaves, peppercorns - 0.5 g. and chopped vegetables (onions - 50 gr., carrots - 25 gr., parsley - 25 gr.

After preliminary preparation, the carcass must be cut into 2 parts and soaked in cold water for 3-5 hours. Then drain all the water and pour in the marinade, in which it is necessary to soak young fish for 10-12 hours, and old ones for 20-24 hours in a cool place. If the individuals are very young, then soaking should be no more than an hour. Remove the pieces from the marinade, wipe dry with napkins, coat with lard, and salt to taste.

Place on a baking sheet and lightly fry with fat in the oven. After that, you need to pour sour cream over the pieces and continue to fry, you need to periodically pour the sour cream until the meat is ready, the sour cream should also thicken. Divide the cooked hare into small pieces, put it in a saucepan and pour in the sour cream in which the meat was cooked. An unstuck hare is also prepared in the same way. Side dishes that are ideal for this dish include: fried potatoes, boiled beans, stewed cabbage, rice, etc.

Hare recipe. Stew

Cut the prey into large pieces. Soak in the marinade and fry in the oven with pork fat until cooked. Then cool, chop into smaller portions and place in a saucepan, add carrots, turnips, dill, parsley, potatoes and whole heads of onion seedlings, cut into medium-sized slices and fried in fat over medium heat. Pour in the marinade and continue to simmer until the vegetables are fully cooked. Serve with vegetables and a variety of greens.

Preparing marinade for hare

Marinade for a young hare:

The prepared pieces are sprinkled with pepper, chopped onions, parsley, sprinkled with lemon juice or table vinegar (1 tablespoon), salt, all the pieces are placed in a deep container and placed under pressure in a cold place. for 4-5 hours.

Marinade for hare is classic.

Bring the water to a boil, add black peppercorns, a couple of bay leaves, carrots cut into rings and peeled whole onions - a couple of heads, salt, add a teaspoon of sugar and cook over medium heat. After the carrots become soft, turn off the heat, add vinegar and vegetable oil, and cool the marinade. Place the prepared meat, cut into large pieces, into a (non-oxidizing) dish (enamel or clay) and pour the meat with a slightly warm marinade, adding finely chopped onions and your favorite herbs.

Keep in the marinade for about 4 hours. Then take it out, stuff each piece with lard, ham and garlic, lightly salt it, brush it with mayonnaise or sour cream, place the meat in an oven sleeve, add beef fat. Cook at medium temperature for 1-1.5 hours. Salads made from cabbage, apples and carrots go very well with hare.

Bon appetit!

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!

When there is a hunter in the family, willy-nilly you have to learn how to prepare his trophies. Here, for example, is a hare. Do you know how to cook it correctly: in the oven, in a frying pan, or what else can be made from it? In fact, there are a lot of cooking recipes, because a hare can be baked in sour cream or cooked in beer, and maybe you will like a hare cooked in Berlin style. Just remember that some people find the taste of game specific, and therefore they don’t like to eat hare. If you are also sensitive, you can prepare the meat by soaking it for 24 hours in water, which needs to be changed several times. Now let's move on to the recipes.

How to cook wild hare in sour cream?

Ingredients:

• hare - 1 pc.;
• lard - 300 g;
• vinegar - 30 ml;
• onion - 1 pc.;
• butter - 2 tbsp. spoons;
• chicken broth - 40 ml;
• sour cream - 200 g;
• flour - 2 tbsp. spoons;
• carrots - 1 pc.;
• greens, salt, sorrel - to taste.

Preparation

Pour the cut and peeled meat with water and vinegar and leave for 3-4 hours. We fill it with pieces of lard and place it on a baking sheet. Chop the onion, sprinkle the meat and pour melted butter over it. Place the hare in an oven preheated to 175°C and bake until crusty, not forgetting to periodically baste the meat with juice from the baking sheet. After this, take the game out of the oven, pour the juice into a saucepan, add sour cream and salt to it, and put it on the fire. Fry the flour with butter, dilute with broth and add to the mixture. Cook the sauce for about 5 minutes, stirring constantly. Next, pour the sauce over the meat and place in the oven for another 25 minutes. Serve with your favorite greens

How to cook a delicious hare in the oven?

Ingredients:

• hare - 1 pc.;
• mayonnaise - 100 g;
• green onions - 1 p.;
• sour cream - 100 g;
• pepper, salt - to taste;
• mustard - 1 teaspoon;
• vegetable oil - 100 g;
• processed cheese - 200 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• water - 200 g;
• greens - to taste;
• cheese - 50 g;
• olives, cherry tomatoes, herbs - for decoration.

Preparation

Cut the carcass into portions. In a bowl, mix mustard, sour cream, pepper, mayonnaise and salt and coat the meat with this mixture. Then we leave the hare to marinate in the refrigerator for a day.

Place the meat in a baking dish. Cut the onion into cubes and fry, add water, melted cheese and bring everything to a boil. When the cheese has dissolved, add chopped herbs and pour this sauce over the pieces of meat. Bake in the oven for 40-45 minutes at 200°C.

Serve with any side dish, garnish with tomatoes, olives and grated cheese.

How to cook Berlin hare?

Ingredients:

• hare - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• lard - 200 g;
• sour cream - 500 g;
• apples - 4 pcs.;
• butter - 3 tbsp. spoons;
• pork fat - 100 g;
• goose liver - 80 g;
• vinegar - 2 tbsp. spoons;
• mashed potatoes - 1 kg;
• stewed red cabbage - 500 g;
• red currant jelly - 40 g;
• pepper, sugar, salt, lemon juice - to taste.

Preparation

We cut the meat and stuff it with lard. Fry carrots and onions in butter. Place the meat on a baking sheet, place the onions and carrots on top and fry in the oven until cooked.

For the sauce, pour the juice formed during frying into a frying pan, add sour cream, boil, add seasonings and lemon juice. Remove from heat and strain.

Thinly slice the cabbage, cut the apples into slices. Put everything in a deep frying pan, add fried carrots and onions, goose liver. Salt and pepper the broth, add vinegar and pour into the pan. Simmer until cooked, a few minutes before, add sugar and currant jelly. We serve the meat, smeared with sauce, separately with mashed potatoes, cabbage and the remaining sauce.

How to cook a hare in beer

Ingredients:

• hare - 1 pc.;
• onions - 6 pcs.;
• carrots - 2 pcs.;
• bell pepper - 2 pcs.;
• black peppercorns - 20 pcs.;
• sour cream - 400 g;
• live beer - 1 l;
• bay leaf, barberry, lemon - to taste.

Preparation

Fry the hare pieces in vegetable oil until crusty. Place the meat in the duck pot, add finely chopped onion, grated carrots, diced peppers and peppercorns. Add sour cream and pour beer. Simmer in the oven for 1.5 hours. 20 minutes before it’s ready, add salt and pepper, add a bay leaf and a couple of lemon slices. Serve with any side dish, pouring over the juice formed during stewing.

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