The hare is a coveted hunting trophy, delicious game. The delicious dish is a hare in sour cream. On this recipe hare, of course, it is better to cook at home, but it is also possible in semi-harsh conditions with the availability of necessary products and utensils.
Tell you how to cook a rabbit in sour cream.
Meat of a hare or wild rabbit, in some ways, differs from meat of domestic rabbits, it is always tougher, and therefore it prepares a little longer, in addition, it must be prepared in a special way.
The carcass of the hare should lie at least for a day in the cool (in the cold the carcass can lie or hang upside down for up to 3 weeks).
Next, the hare must be gutted and removed from the skin (this can be done before or after evisceration).
Evisceration
We hang the rabbit for 1 or 2 hind legs. At the bottom we substitute a container for the extracted internal organs and a drain of blood. First cut the abdomen to the sternum and take out the liver, heart, lungs (it's better to cook the internal organs later). We remove the trachea, esophagus with stomach and stiffened blood in the sternum.
Flaying
Cut off the extremity of the legs and head, remove the skin, like a stocking from the hind legs, gently pruning the skin's joints with the body. We clear the carcass with a knife from the blood accumulated under the skin and remove the remaining films.
Now you have to thoroughly wash the carcass or rub it with snow.
Pickling
Boil the water (about 1 liter) with the roots of parsley, laurel, fragrant pepper and cloves for 8 minutes. Slightly cool the marinade and add salt, a little vinegar (1-2 tablespoons) or juice of 1 lemon and squeezed garlic. We chop the hare into pieces and place it for a day in a container with a cooled marinade (sometimes turn over). Let the hare before stewing it in sour cream, at least for 12 hours (and preferably a day) will be missed.
Cooking hare in sour cream - recipe
It is convenient to cook in a saucepan or a scallop.
Ingredients:
- hare, cut into pieces (meat on bones) - 1 carcass;
- onion - 2 pcs .;
- sour cream natural thick - 150-200 ml;
- pepper ground in different kinds;
- grated nutmeg;
- still other spices dry ground and unmilled at discretion;
- garlic;
- butter or oil melted creamy or vegetative or fat animal.
Preparation
Peeled finely chopped garlic, ground pepper of different kinds and grated nutmeg is added to sour cream - let it be infused.
Warm up the butter or fat in the saucepan and lightly fry or pass the finely chopped onions. We lay down pieces of the hare, mix it, reduce fire and stew, cover it with a lid, sometimes stirring, perhaps with the addition of a small amount of water and spices for an hour. Try the softness and, if necessary, stew for another 20 minutes. Fill the rabbit with sour cream sauce and heat it in the smallest fire for another 3-5 minutes, then turn off the fire and let it stand for 10 minutes. Sour cream should not boil - it will taste bad. Hare, stewed in sour cream, served with greens and any side dish (potatoes, buckwheat, peas, polenta). It is also good to serve mushrooms in any form, fresh vegetables or pickles and spicy hunting tincture.
The recipe for cooking hare in sour cream in the oven
Ingredients:
- hare, cut into pieces - 1 carcass;
- potatoes of medium size, but rather oblong small;
- creamy butter;
- sour cream - 200-300 ml;
- Fresh mushrooms - 200 g;
- onion - 1 pc .;
- spices dry ground.
Preparation
We put in a compact refractory shape the peeled potatoes are not too cramped (if necessary, cut it
Separately we prepare mushrooms in sour cream. Fry the finely chopped onion, then add the crushed mushrooms, spices and brawn for 15 minutes, then pour the sour cream. Stir and warm 3-5 minutes.
When the hare is almost ready, pour it evenly with mushrooms and onions stewed in sour cream and leave the mold in the off oven for another 20 minutes.