A few words on how to cook a rabbit

As you know, many men love to hunt, andoften the main prey is the hare. Well, well, there is mining. And what to do with it? Of course, it must be cooked, and, preferably, more tasty. However, practice shows us that one desire to cook deliciously very little - you need skill or at least theoretical knowledge.

Often the main disadvantage of a ready-made dishThe hare is the dryness of the meat. Yes, indeed, the hare is necessary to be able to cook. Let's give the process of preparation of this meat separate attention and consider some key points. For this I would like to share a few recipes on how to cook a rabbit.

Zaychat can be tasted exquisitely.

How to cook a hare stew. Recipe 1.

For cooking you will need:

• hares;
• hard cheese - 100 g;
• onion - 4 heads;
• cabbage leaves;
• potatoes - 4 pcs .;
• sour cream sauce - 300 g.

The carcass should be washed and cut into small pieces. After that they need to marinate for 10 hours.

After the time allotted for marinatingMeat should be dried and seasoned, peppered, fry in a pan. After roasting, the bunny should be folded into a cauldron and sprinkled with cheese, which must first be rubbed on a large grater, and chopped onions, put on the stew. You can cover the meat with cabbage leaves and chopped potatoes. The top is poured over with sour cream sauce.

This recipe for cooking a rabbit provides for stewing meat under a closed lid, in the oven and for two hours.

How to cook a hare stew. Recipe 2.

For preparation:

• carcass of a hare;
• lard fat - 150 g;
• onions - 5 heads;
• water - 1 glass;
• caraway;
• granulated sugar - to taste

For making stewed hare with this recipeyou need to remove the hare from the hare's meat, and then cut it into small pieces. In this form, the meat should be subjected to soaking. This will take about 4 hours.

Then you need to start putting out the hare. However, for this it is necessary to prepare the cauldron. In it you need to put the fat and, frying, leave only the melted fat, cracklings need to be taken out. In boiling fat should be added pre-chopped onion, fry it until the golden crust appears and only after that the meat is used - it is put into the kazan to all the above ingredients and add cracklings. On top of the meat you need to pour the cooked purified water and, adding sugar with cumin, stew until cooked on low heat for two hours.

With how to extinguish rabbits we are more or lessfigured out. However, great problems arise with the process of roasting this type of meat. How to cook a hare in the oven so that its meat does not become overdried? As an answer to this question, I would like to cite as an example one more recipe for a very tasty dish. It describes how to cook a rabbit fried.

Hare, fried in Berlin

For cooking you will need:

• carcass of a hare;
• carrots - 1 piece;
• onion - 2 heads;
• bacon - 200 g;
• sour cream fat - 0,5 kg;
• butter - 4 tablespoons;
• smalets - 100 g;
• vinegar (9%) - 2 tablespoons;
• granulated sugar;
• salt;
• ground black pepper;
• lemon juice

Preparing a hare in Berlin is not easy, but if you practice it more than once, then everything will be very good for you.

So, take a rabbit carcass and cut it intoportioned pieces. After that, lard the legs with fat and the so-called saddle. Put the hare on a baking sheet and send it to the oven. Some time before the moment when you are going to get meat, take out the saddle - it will be fried somewhat faster than the legs.

Meanwhile, while meat is being cooked, you canto cook the sauce. It's done very simply. Take a little juice from the baking tray, on which fried zayachina, mix it with sour cream and boil it in a frying pan. In the process of boiling it is necessary to add spicery, lemon juice into the sauce and, after mixing, continue to boil for some time.

Once you get the meat, you need to grease it with sauce and serve it on the table.

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