Hare — a game therefore its meat more dark, more rigid, more fragrant and possesses richer flavoring palette, than meat of domestic rabbits. Though in cutting of a carcass of a hare and its further preparation there are subtleties, it is simple to master them. Dishes from a hare are so good that they can decorate even a holiday table.
It is required to you
- Roast from a hare
- — 1 carcass of a hare;
- — 8 bacon slices;
- — 2 heads of white onions;
- — 3 average carrots;
- — 3 garlic gloves;
- — 2 sticks of a celery;
- — 1 tablespoon of wheat flour;
- — 1 teaspoon of a cracked ginger;
- — 2 tablespoons of duck fat;
- — 3 bay leaves;
- — 6 cloves of a carnation;
- — 2 spoons of currant jelly;
- — ½ lemons;
- — 1 bottle of dry red wine;
- — 1 teaspoon of a natural cocoa;
- — 30 ml of red wine vinegar;
- — salt and fresh ground pepper.
- Hare with vegetables in a rural way
- — 2 hare carcasses;
- — 8 average carrots;
- — 1 thick stalk of leek;
- — 5 heads of onions shallot;
- — 12 garlic gloves;
- — 10 averages of young potatoes;
- — 50 g of wheat flour;
- — 80 ml of olive oil;
- — 3 branches of rosemary;
- — 3 branches of a thyme;
- — 3 laurel leaflets;
- — 1 liter of grape juice;
- — nutmeg pinch;
- — salt and fresh ground pepper.
- Paste with sauce from a hare
- — 1 carcass of a hare;
- — 100 g of the flour mixed with salt and fresh ground pepper;
- — 4 tablespoons of olive oil;
- — 1 head of onions;
- — 1 large carrot;
- — 1 stalk of a celery;
- — 2 garlic gloves;
- — 1 bank of the cut tomatoes (400 g);
- — ½ bottles of dry red wine;
- — 3 cloves of cinnamon;
- — 1 stick of cinnamon;
- — 3 tablespoons of heavy cream;
- — 250 g of dry paste;
- — 50 g of the crushed Parmesan cheese.
Instruction
1. How to choose and prepare a zaytsazaychatin not that meat which can be found in each supermarket. It is the best of all to go behind it to the market. The carcass should be chosen fresh or freshly frozen as from long freezing meat loses juiciness. Long stored meat of a hare is more dark than fresh. Only the young hare is suitable for short-term thermal treatment (a leveret call an animal about one year). On such carcasses there is more meat, especially on ham, it is lighter, the neck is shorter and ears are softer. Before preparation of a carcass of leverets it is necessary to pickle. Carcasses of more elderly animals are longer also zhilisty, they are suitable for suppression, in a stuffing for pies and terrines from a game. When cutting a carcass of a rabbit it is very important to keep animal blood as it is used for preparation of dense, silky sauces.
2. Roast from a zaychatinyrazdelayta a carcass on nine parts: two forelegs, two back, divided in half, a saddle are cut for two parts and its chest part also shares in half. From a costal part cut off meat and reject bones. They too small can also spoil to you all ragouts. Accurately merge blood in separate capacity. Wash out and dry pieces of a carcass. In a dense plastic bag about a zip fastener fill flour, salt and a cracked ginger, put pieces of a hare and well shake a package.
3. In a deep frying pan kindle a half of duck fat and on strong fire fry pieces of a hare to a golden crust, overturning them kitchen nippers. Lay out a hare on a plate. Reduce heating, add the remained duck fat and when it thaws, put the cut bacon, vegetables, spices and herbs in a frying pan. Fry until vegetables become soft, and then shift them together with bacon in a brazier, add the fried hare, pour in a bottle of red wine, squeeze out juice from a lemon half, remove and put a dried peel in a dish. Cover a brazier or the foil put several times, put in the oven heated to 180 wasps. You extinguish a hare within 2 hours, then get from an oven and add currant some jelly, well mix and remove in an oven for an hour. In an hour, meat has to peel off easily from bones.
4. Mix hare blood, wine vinegar and cocoa in a sauce-boat, mix and on slow fire bring to the boil. You cook sauce five minutes, without forgetting to stir slowly. Give a hare, having sauced and having strewed with chopped parsley. As a garnish boiled potatoes and a stewed red cabbage will approach.
5. A hare with vegetables on-derevenskinarezhte a carcass of a hare on pieces, wash out and dry them. Rinse vegetables, peel carrots and cut lengthways in half, cut a white part of leek large pieces. Peel onions and onions shallot. Wash up potatoes under flowing water, scratch out a thin skin. Roll in pieces of a hare in flour and fry them in olive oil, having seasoned with salt and pepper. Put the reddened steaks on a soup plate aside. In a frying pan on average fire fry carrots, leek, onions shallot and garlic. Lay out the fried vegetables in a vessel for suppression, from above put pieces of a carcass and pour out juice, add potatoes, spicy herbs and bay leaf. Pour in grape juice, season with nutmeg and bring to the boil. Reduce heating to an average, cover and you extinguish from 3 to 5 hours, checking readiness each hour.
6. Paste with sauce from you zaychatinyochistit carrots, onions and garlic. Grate carrots, cut onions a small cube, chop stalks of a celery thin slices, crush garlic. Cut a hare on nine parts, wash out and dry pieces. Roll in each piece in flour. In a wide pan with a thick bottom on average fire warm a half of olive oil, fry a hare to a golden crust and lay out on a plate. Pour in the remained oil in a pan, reduce heating and fry onions, carrots and a celery to softness. Add tomatoes and the cut garlic, you extinguish about 15 minutes, then pour in wine and increase heating. Cook sauce from 10 minutes at strong heating that alcohol was evaporated. Put the fried hare, cinnamon and a carnation in sauce, cover and you stew meat about an hour. In an hour take out a saddle of a hare from a pan and you extinguish the rests of 30 more minutes. During suppression check periodically how dense sauce at you in a saucepan, if necessary add a little water.
7. Get all pieces of meat from sauce, shift them to a saddle. Take spices from sauce, pour it in a blender bowl. Remove meat pieces from legs of a hare and add them to sauce. Crush bowl contents before formation of dense, monotonous weight. Pour sauce in a pan. Remove meat from a saddle and put in gravy. Add cream, mix and warm up. Taste sauce and, if necessary, modify taste I will merge or sugar. Boil paste in the added some salt water. Paste of pappardelle – wide, flat and long will be ideal for this dish. Drain water and mix paste with sauce. Give, having strewed with grated parmesan.