A few words on how to cook a rabbit

As you know, many men love to hunt, and often the main prey is the hare. Well, well, there is mining. And what to do with it? Of course, it must be prepared, 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 drawback of the prepared dish from the 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.

Zaichatina can be tasted exquisitely.

How to cook a hare stew. Recipe 1.

To prepare you need:

• Rabbit carcass;
• Hard cheese - 100 g;
• Onions - 4 heads;
• Cabbage leaves;
• Potatoes - 4 pcs .;
• Sour cream sauce - 300 g.

The carcass should be well washed and cut into portions. After that, they need to marinate for 10 hours.

At the end of the time allotted for marinating, the meat should be dried and, seasoned, peppered, fried in a frying pan. After roasting, the hare lamb should be folded into the 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;
• Onion - 5 heads;
• Water - 1 glass;
• caraway;
• Granulated sugar - to taste

To make a stewed rabbit according to this recipe, you need to remove the plaice 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 purpose 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 onions, 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 rabbit we more or less figured 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

To prepare you need:

• Carcass of a hare;
• Carrots - 1 piece;
• Onions - 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 into chunky pieces. After this, 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.

In the meantime, while meat is being cooked, you can prepare the sauce. It's done very simply. Take a little juice from the baking tray, on which fried meat, mix it with sour cream and boil in a pan. In the process of boiling, you need to add spicery, lemon juice to the sauce, and stirring, continue to boil for some time.

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