Dinner

How to cook a hare in the oven.

If you have a rabbit in your kitchen, you will definitely need this recipe. Bunnies appear in my kitchen quite often thanks to my dad. He is an excellent hunter for me, so almost every time he comes from hunting with a trophy. He comes to visit us with gifts and new hunting recipes.

This time, the parents came for just a few days, but dad still managed to share a new recipe for making a hare in a sleeve and a hare in sour cream. In general, I don’t know where you will find these same hares, but I simply cannot help but share these delicious recipes. It would be practically a crime on my part!

Ingredients:
— rabbit tenderloin on the bone;
– 1 small carrot;
– head of garlic;
— 50 g of fresh lard;
— 50 g of dry red wine;
— 50 g of soy sauce;
– salt and pepper.

Pickling time: 1 day.

Preparing the hare.

Let’s start with lard. It should be sent to the freezer so that it cools down well. We take out the lard, cut it into bars and again send the lard bars to the freezer.

Meanwhile, peel the carrot and cut it into thin bars (as in the photo).

We clean the garlic. If the cloves are small, then leave them whole, and if they are large, cut them into 2-4 parts.

Before cooking, it is better to soak the hare in cold, clean water for several hours to get rid of the smell of game. Rabbit meat does not smell too strong, but it also has its own smell, which is better to remove than to get used to.

Ready tenderloin on the bone should be stuffed with carrots, garlic and lard from the freezer.

To do this, we make a cut in the meat with a sharp, thin knife of such a size that a block of carrot or lard just fits into it.

We pierce the meat quite often, since the more punctures with carrots, lard and garlic, the tastier the dish will turn out in the end.

We pour wine over the meat, salt and pepper, close the container with a lid and send it to the refrigerator for a day.

After a day, we put the meat in the sleeve.

Add soy sauce to it. Tie the sleeve and put the meat in the oven. At a temperature of 160 degrees, cook the meat for about 40 minutes.

Then we cut the sleeve and leave the hare in an open form.

Leave the finished meat to cool a little and cut it into pieces with a sharp knife.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button