Hunting the hare has long been firmly established among the favorite men’s employment in our country. This animal is one of the coveted trophies for hunters.
This trend appeared largely due to the spread of hares in most parts of the country.
In addition, the process of stalking, and the subsequent shooting of a very interesting and most of the hunters brings the fun. The trophy, a rabbit carcass is able to decorate a hunting table.
Cooking a hare, it is, in General, simple. But in order to succeed at the highest level, you need to consider some features:
- the meat of the hare is considered to be more delicious than a hare;
- the animal should lie down in the skins for at least 3-4 days;
- meat of young rabbits (under 1 year) more delicious and delicate than the old;
- carcass soaked in vinegar, should be left to lie for a couple of days before cooking.
One of the best dishes that is prepared from the carcass of this animal – a rabbit stewed in sour cream with garlic. The recipe is not as simple as it may seem initially. Consider how to make this dish and several variations of it.
The initial cooking
In order that the dish had a good flavor characteristics, it is necessary not only to use the correct ingredients and cooking technique, but also qualitatively to prepare the meat. To gut the hare must only after three days that he spent in the skin. Remove it from the animal not earlier than three days before cooking. After the hare will be wetted and stuck a couple of days, will be cleaned and washed before frying.
Rabbit stewed in sour cream with garlic – recipe 1
In order to prepare this dish, you will need the following ingredients:
- hare;
- 3 teeth of garlic;
- 0.5 liters of sour cream;
- one large onion and carrot;
- spices.
Soaked meat RUB with garlic, sprinkle with spices to taste (a standard choice pepper) for an hour to write this. After that you fry in a pan. At the same time, in another dish, roasted carrots and onions (chopped). For the next step required a deep pan. It introduces the meat, then fried vegetables. Sour cream should be slightly diluted with water, after which pour it to the meat with the vegetables in the pan. The dish will be ready in an hour.
Rabbit stewed in sour cream with garlic – recipe 2
Another popular recipe indicated dishes are recommended to those people who like the tender and soft meat. To give the qualities of the hare can fatty ingredients such as lard. The pieces of meat and added bacon (about 100 g), after which it is salted and purchase.
The report adds Cup sour cream. The meat is in the oven.
Time to stew the hare. In a deep bowl put the meat, pour 2 cups of broth and 1 Cup of sour cream. The pan is put to readiness on weak fire. In a frying pan melted 50 grams of butter, this also added a couple tablespoons of flour and broth. The whole mixture is boiled and a half to two minutes.
The resulting sauce add in a bowl with the hare and re-send to the plate. Turn off the flame you need in that moment, as the liquid boils. To make a dish with beans.
Recipe rabbit stew with prunes
Rabbit stewed in sour cream there are a couple of dozen preparations. If you want to make a highlight in the original dish, the recipe can change. One of the options of cooking in an unusual format is the addition of berries or fruit.
The dish is prepared from the following ingredients:
- hare;
- 3/4 Cup prunes;
- 0.5 liters of sour cream;
- spices;
- 1 carrot;
- salt;
- 2 heads of onions;
- 4 teeth of garlic.
Grated garlic meat is marinated with vegetable oil and herbs. Prunes pour boiling water. It is necessary for swelling. In the cauldron you need to put out the chopped vegetables, then the same dish and add the prunes. Next, you need to stew the hare. By this time he should be roasted. Then put all the ingredients together in the cauldron. The last stage of cooking is dressing sour cream. The extinguishing process will take about one hour, after which the dish will be ready.
The recipe of rabbit with garlic sauce
Another variation of the dish with hare, to which is added garlic sauce and nutmeg.
Composition:
- hare carcass 1.5 kg;
- 200 g bacon;
- prong of garlic;
- nutmeg;
- salt;
- marjoram;
- black pepper (ground);
- blood cleft 30 ml;
- carrots;
- Bay leaf;
- bow;
- parsley;
- the liver.
In the preparation of meat rabbit you need to pay special attention to the gallbladder. How carefully it is cut depends on the degree of bitterness of the meat.
Blood, liver, marjoram, garlic and nutmeg will be used in the sauce. The resulting mixture is brewed about 2 hours on low heat. In order for the sauce to be runny, you can add red wine. Time and method of preparation of the hare is not different from previous prescriptions, the main focus here is just on the sauce. Served on a large platter.
Rabbit in sour cream with potatoes
Traditional dish suitable for any table. The preparation is quite simple. The carcass is cut, washed and dried. Divide it into 6 parts, so it is most convenient to prepare.
In a bowl laid out the pieces of meat that are rubbed with pepper, salt and spices, then left to marinate for 2 hours. Bunny shifted in a baking dish for an hour put it in the oven with 200 degree temperature.
Then added half Cup of sour cream and the dish is baked for about another half hour.
Now the dish is completely ready for serving. As a side dish often used potatoes, but if you want you can get rice, pickled vegetables or mushrooms.
