How to soak a hare: recipe, means, tips

• October 25, 2018
• Cooking
• Ekaterina Komisarova

Every hunter will surely be delighted with such prey as a hare. These animals live in central Russia, Asia, Europe and the USA. There are quite a lot of such eared inhabitants in the forests. But catching the hare is not enough. It is important to know how to properly cook meat so that it is tasty and nutritious. Only in this case will you be able to fully enjoy the taste of the prey. In this review we will take a closer look at how to soak a hare.

a brief description of

Hare meat is a favorite dish for many. Housewives serve it both on the festive table and add it to the daily diet.

What does it look like?

Hare meat looks like rich white-pinkish or dark red meat. The carcass of a young hare has thick legs, an elongated body and a short neck. The meat is covered with a thin whitish film, which must be removed with a knife before cooking. The meat itself has a dense consistency and practically no fat layer, which is why it is considered a dietary product.

Taste

Hare meat has a bright meaty taste. Some note the original sweetish taste. And if spices and herbs were used during the cooking process, the usual meat flavor is offset by the flavor variety of herbs and spices.

Smell

Cooked hare meat from a fresh product has virtually no odor. The finished dish has a light, pleasant meat aroma, complemented by the smell of spices.

How to distinguish a hare from a rabbit?

It is quite simple to distinguish hare meat from rabbit meat if you remember their main differences:

• the carcass of a rabbit is much smaller than that of a hare;
• the front legs of a hare are larger and longer than those of a rabbit;
• hares have longer ears;
• rabbit meat is dark red and dry, and hare meat is white or white-pink in color;
• The taste of hare meat is particularly tough, while rabbit has a soft and juicy taste.

Differences between hare and rabbit meat

Both the rabbit and the hare belong to the order “Lagomorpha”, however, there are external and taste differences between them.

Rabbit meat

Rabbit meat is the meat of domesticated animals. Although rabbits are still found in the wild to this day, individuals from farms are used as food.

Farmers raise meat breed rabbits, which are characterized by large amounts of muscle tissue and rapid weight gain. The meat of these animals is more tender than that of hares. This is due to the feeding habits in captivity and a sedentary lifestyle.

In rare cases, rabbit meat may have an unpleasant odor. It is inherent in inseminating males. Such carcasses must be soaked.

Young animals are often sold on a large scale, since the average time for raising rabbits on a farm is about six months. Their meat has a delicate texture and pleasant aroma.

Soaking the rabbit allows you to get rid of the slightest foreign odors and give it a piquant taste.

Hare meat

Unlike rabbit meat, hare meat is more difficult to find on store shelves. A hare dish on the dinner table is the result of a successful hunt. Carcasses, as a rule, differ from rabbit carcasses in their larger size. When visually compared, hare meat is redder and rich in blood.

Special snares can be used for catching, but more often hares are killed in amateur hunting. The animal experiences stress, which triggers a series of chemical reactions; there is a sudden release of adrenaline. The hormone affects the metabolism of sugars, and as a result, the pH of the rabbit’s muscle tissue changes.

It is difficult to reliably determine from the appearance of a hare carcass whether the meat will be soft, aromatic, or have a specific odor. The age of the animal and its feeding habits remain unknown.

According to hunters, the most delicious will be a young hare - up to 1 year. Age can be determined by the following criteria:

• the knees are thicker, in contrast to the fragile paws;
• ears are smaller than those of adult hares;
• the neck is shorter.

Regardless of age, it is necessary to soak a hare, but the meat of a young animal is not subjected to such lengthy processing. The procedure will eliminate the unpleasant odor and slight bitter taste.

How to choose?

Young hare is considered an excellent product for cooking. The carcass of a hare up to 12 months old is best suited for this. © https://ydoo./product/myaso-zayca.htmlYou can determine age using the following criteria:

• the carcass of a young hare does not exceed 1 kg;
• the meat has a light pink tint;
• young hares have a short neck, soft ears and thick legs;
• on the front of the ulna you can find a tubercle - if it is soft, then this means a young animal.

In order to choose a high-quality and fresh product, you need to pay attention to:

1. Color. Fresh meat has a white-pink hue. Darkening of the meat to a dark red color indicates the age of the animal exceeding 12 months. The presence of any stains may indicate that the product is not fresh. The only acceptable color change is a marking mark on the meat.
2. Smell. The fresh product has virtually no odor. Any foreign odors - rotten or rotten - indicate a stitched product.
3. Package. When buying meat in a store, you need to pay attention to the integrity of the packaging, which should be clean, dry, without ice or drops of blood inside.

General recommendations

It is easier to prevent the formation of an unpleasant odor from a rabbit than to get rid of it later. This applies to cases with diseases, which is undesirable when raising animals for meat and fur, and breeding.

What experts and experienced rabbit breeders advise:

If a rabbit stinks, do not let this sign go by itself, especially when keeping large numbers of animals on a farm. This is fraught with the death of the entire livestock. Pay attention to the condition of the animals, always sniff them when communicating.

How to store meat?

Hare meat should be stored in the refrigerator. To do this, it is packaged in bowls, containers or other containers that are tightly closed with a lid. When fresh, meat has a shelf life of no more than a few days, so it should be consumed within this period.

The rules for storing hare meat in the freezer deserve special attention. Hare meat should be frozen in a tight bag at a temperature of no more than -18 degrees Celsius. If all conditions are met, meat can be frozen for up to 6 months.

Soaking

So what is this process? Many hunters are interested in how to properly soak a hare. This stage should take at least a day. Soaking removes blood and characteristic odor from the carcass. Many people believe that this procedure is not necessary if the meat is fresh. It doesn't really matter in this case. The fact is that hares are wild animals, and they are killed quickly and extremely inhumanely. In the last minutes of life, a release of adrenaline into the blood may occur in the animal’s body. This affects the taste of the meat. In addition, unprocessed hare meat is usually bitter and tough. Soaking will help make it softer and juicier. Plain water, milk or vinegar can be used to carry out this procedure. The method depends on the recipe you choose. Let's look at them in more detail.

French oven baking recipe

To prepare a hare in French, first marinate the meat according to method No. 4.

We stuff the hare carcass with 200 grams of lard and put it in the oven. For simmering it is convenient to use a casserole dish.

An important condition for cooking a hare in the oven in French is the need to coat the carcass with sour cream. The ideal option is to turn the carcass repeatedly.

Approximate time 2 hours at 180°C.

The following herbs are perfect for this recipe: thyme and rosemary.

How to butcher a hare?

Before cutting a hare, you need to gut the carcass. They do it this way: first, the carcass is placed on a cutting board and the abdominal part is cut lengthwise. Afterwards the insides are removed, as well as the lungs and larynx. The gutted carcass is washed in cold running water for several minutes until the draining water becomes clear. After this, the actual cutting begins.

When cutting, the first step is to separate the abdominal muscles from the kidney part. Afterwards the shoulder blades are separated, and the front part along with the peritoneum is cut off. At the end, the paws are separated from the kidney part along the sacrum.

Possible causes of unpleasant odor

If a rabbit stinks at home, then the culprit is a person or physiological characteristics. But there are also more significant reasons - diseases and mental disorders of the animal.

Improper care

Biological substances are released through the rabbit's skin - for example, sweat, which settles on sawdust or straw, or any bedding. As it accumulates, it creates a pungent odor, which is why it is so important to clean the cage and bedding in a timely manner.

The situation is the same with litter for pets - if it is changed rarely, it becomes saturated with urinary fluid and harmful substances from feces, after which this “aroma” is transferred to the animal’s body.

Puberty

Rabbits raised on farms or at home reach maturity at 3-5 months, depending on the breed. This is their transitional age at which puberty begins:

Regardless of gender, they mark their territory by emitting secretions along with urinary fluid. Males additionally rub their chins on objects, where special gonads are located, to attract the attention of the female rabbit, which also manifests itself in an unpleasant odor.

The main signs of the start of the rut:

If, along with an unpleasant “aroma”, you notice such signs, then the problem lies in puberty.

Psychological condition

When a rabbit’s psyche is unstable, various processes occur in its body that affect the smell of excrement - it becomes pungent and fetid, so it is instantly absorbed into the animal’s fur.

In what cases does this occur:

Illness and old age

If your rabbit smells and there is no reason for it, it may be sick. Especially in case of mass destruction. In this case, you need to immediately go to the veterinarian, get tested, and examined.

The presence of diseases is indicated not only by an unpleasant odor, but also by other signs, depending on the disorders in the rabbit’s body:

In all these cases, the rabbits begin to stink. If there are no diseases or other reasons, then the young animals never emit unpleasant “odors.” This is characteristic only of adult individuals, since at an older age, harmful substances from the external environment accumulate in the skin and hair follicles.

Cooking tricks

Having understood the cutting methods, you can begin preparing the meat. The carcass needs to be chopped into pieces and washed with running water. Hare meat, like any other game, is a rather specific product. Every experienced hunter knows that the delicious taste of a trophy can be fully revealed only if the carcass is soaked before cooking. Thanks to this, it will become tender, soft and without an unpleasant odor.

This can be done in plain cool water, changing it regularly, in whey, in water with vinegar, and you can also use a special marinade for wild hare. Moreover, according to nutritionists, it is better to prepare various dishes from a pre-cut carcass. When washing, special attention should be paid to the pelvic bones, since in these places there are often intestinal remains with contents.

How to properly soak a rabbit before cooking

Before soaking a rabbit in water or a more aggressive composition before cooking, you need to make sure of this need. Meat definitely doesn’t need soaking if:

• it is quite young;
• was obtained from domestic rabbit;
• it is absolutely fresh.

Simply put, if a young domestic rabbit has just been slaughtered, then there is absolutely no need to interrupt the natural smell of fresh rabbit meat. By the way, how the rabbit was killed also matters. The instant death of an animal will not affect the taste of the meat, and if the rabbit suffered for a long time or was scared, then adrenaline and other substances can spoil it.

There are several ways to properly soak rabbit meat. How long this procedure lasts depends on the condition and origin of the meat. The rabbit is usually soaked in water or milk, vinegar, kefir or wine, and spices are also added, combining soaking with marinating. Now we’ll tell you in more detail about how much and how to soak a rabbit correctly, depending on the composition.

How to soak?

Soaking hare meat is an extremely important process in preparing meat for cooking. It allows you to get rid of excess blood and a specific odor. Soaking can also improve the taste of meat - after all, in the last minutes of life, a large amount of adrenaline enters the animal’s blood, which affects the taste. And it is by soaking that you can get rid of the unpleasant aftertaste. The process itself should take at least a day.

In water

The easiest and most affordable way is soaking in water. To do this, the carcass is placed in a deep container, completely filled with water and left for 12-24 hours. From time to time, ideally every 3-4 hours, the water should be changed to fresh.

In milk

Soaking hare in milk allows you to turn tough meat into soft and juicy. To do this, the product is poured with milk and left for 12-24 hours. If you add spices or spices to the milk, the hare meat will immediately marinate - this will significantly shorten the cooking time.

In vinegar

In order to soak hare meat in vinegar, prepare a solution of water and vinegar in the ratio of 1 liter of water to 2 tablespoons of vinegar. To do this, it is better to take apple cider vinegar rather than regular table vinegar. The resulting solution is poured over the meat and left to soak. The minimum time you need to wait is 30 minutes. If desired, you can extend the soaking for another 1-1.5 hours.

In water

How to soak a hare before cooking? The simplest and most common method is soaking in water. Any game has a specific taste and smell. To get rid of them using plain water, you will have to spend quite a lot of time - from 12 to 24 hours. At the same time, the water in which the meat is soaked must be changed from time to time.

For frying

What is special about this method? How to soak a wild hare for frying? To prepare the marinade, you need to take three liters of water, three teaspoons of sugar and salt, three glasses of vinegar, herbs and spices. The carcass must be covered with chopped onions and poured with the resulting mixture. Instead of vinegar, you can use white wine. Sauerkraut juice or cucumber pickle will also work. When using these vinegar substitutes, the amount should be doubled. The carcass is left in this marinade overnight. The process of cooking the hare itself will not take much time if the preparatory work is done correctly.

Soaking the rabbit

If you bought a young rabbit, then you can cook it without soaking it, adding only various herbs during the preparation of the marinade for a more interesting taste. If the animal is already an adult, then it should be soaked. Thanks to this culinary procedure, the rabbit meat will become soft and tender, and will acquire the taste and aroma of the spices that were in the marinade.

In addition, soaking will help get rid of the unpleasant odor that wild hares have. So it’s worth spending a little time and effort to properly treat the rabbit before cooking. The soaking time depends on various factors - such as the method of feeding, the quality of the meat, the age of the animal, and how much you need the carcass to be saturated with marinade. So soaking time can take from several hours to a day.

How to marinate meat?

The secret to making a hare soft and juicy is to marinate it. There are several most popular marinades for hare.

Sour cream marinade

To prepare such a marinade, take 250 grams per 1 kg of meat. sour cream, 10 bay leaves and 5 pcs. black peppercorns. The meat is immersed in an enamel bowl and sprinkled with a few pinches of salt. Then sour cream and other ingredients are added to the meat. To achieve the best effect, cover the hare with a lid and place a press on top. Afterwards, the container with the product is sent to the refrigerator and kept for 3 to 5 hours.

Onion marinade

To get onion marinade, take 250 g. onions, cut into small pieces or grind. The hare meat is cut into small pieces, placed in a bowl and onions are added. A few pinches of salt and sugar, 5-7 bay leaves, a pinch of black peppercorns and 3 tablespoons of sunflower or olive oil, as well as chopped garlic are also sent there. All ingredients are thoroughly mixed and marinated for 7-8 hours.

Marinade with white wine

Marinade with white wine is prepared as follows: 0.5 liters of semi-sweet white wine is mixed with 0.5 teaspoon of salt, 3 crushed allspice peas and several cloves. The hare meat is cut into pieces and placed in a bowl. Then take half a lemon and cut it into rings along with the peel. Add lemon and herbs to taste to the container with meat. The meat should be marinated for 2-4 hours. Do not cook longer, as the meat may become bitter.

A simple recipe for rabbit in wine vinegar marinade

If you decide to soak the rabbit in vinegar before cooking, then try using tartaric acid. It not only makes the meat tender and soft, but also adds pleasant flavor notes.

Grocery list:

• rabbit carcass weighing 1-1.5 kg;
• apple cider vinegar – 4 tbsp. l.;
• vegetable oil - half a glass;
• garlic cloves – 3 pcs;
• paprika - to taste;
• salt – 2 tsp;
• water – 0.5 l;
• basil, oregano, rosemary and other herbs to taste.

Stages:

1. Mix vinegar and vegetable oil in a plate. Peel the garlic and pass through a press. Add to the container with the resulting liquid.
2. Add paprika, salt and herbs there. Mix well.
3. Add water.
4. Pour the solution over the pieces of meat. Leave for 30 minutes or more.
5. Next, fry the rabbit meat. As soon as a golden crust appears on top, pour in a little marinade and simmer under the lid for about 1 hour.

Calorie content per 100 g serving is 135 Kcal.

You can season the finished dish with fresh herbs on top

Hare stewed in sour cream and garlic

Hare stewed in sour cream and garlic is perhaps the most winning dish. Its advantage, in addition to taste, is the absence of scarce or expensive products.

The dish will require the following set of ingredients:

• skinned hare carcass weighing 800 g;
• sour cream (low-fat) - 150 g;
• bulb;
• garlic - 7-9 cloves;
• wheat flour - 55 g + roll;
• parsley;
• salt;
• red pepper;
• 170 ml water;
• 200 ml milk.

Preparation:

1. We marinate the meat: ideally according to method No. 3.
2. Cut the hare meat into 6 pieces, dry it, then roll it in flour mixed with pepper and salt.
3. Fry in a small amount of oil.
4. At this time, on the next burner, simmer the onion rings and half the chopped garlic.
5. In a saucepan with a thick bottom, combine the hare, onion and water with milk.
6. Simmer until the meat changes color: light brown.
7. At this time, stir in sour cream, flour, remaining garlic and herbs.
8. Simmer for 5 minutes, monitoring the condition of the sour cream: not allowing it to curdle.

When the dish is ready, we do not serve it immediately, but only after a while. It will be needed for simmering under the lid. In this case, the hare will turn out even more tasty and juicy.

Rabbit recipe with balsamic vinegar

After such a marinade, the rabbit simply melts in your mouth.

Ingredients:

• rabbit meat – 1 carcass;
• balsamic vinegar – 60 ml;
• olive oil – 60 ml;
• garlic cloves – 2 pcs;
• bay leaf – 2 pcs;
• rosemary sprig – 1 piece;
• water – 1 l;
• salt and pepper to taste.

Cooking sequence:

1. Prepare the meat in advance: clean, rinse and cut into several pieces (optimal quantity - 8 pieces)
2. Prepare the marinade. To do this, boil a liter of water. Add all the ingredients there and mix. Once boiling, remove from heat.
3. Once the liquid has cooled slightly, place the rabbit meat in the pan. And leave for 30-40 minutes.
4. Then let the rabbit dry from moisture.
5. Heat oil (3 tbsp) in a frying pan. Fry the meat on it for 5 minutes.
6. Then pour in a little of the resulting marinade. Cover with a lid and simmer for 20 minutes.
7. Delicious and aromatic rabbit is ready to eat.

Calorie content per 100 g – 132 Kcal.

You will find another option for preparing rabbit meat with balsamic vinegar in the video below:

How to cook?

You can cook hare in various ways - bake in the oven, stew or fry in a pan, boil or cook in a slow cooker. Hare meat goes well with any side dish. It goes well with potatoes, vegetables, and various cereals. Goes well with cabbage, carrots and mushrooms.

How to bake in the oven?

The most delicious way to cook hare in the oven is considered to be meat baked in foil. To do this, pre-soaked hare meat is cut into pieces and marinated in any way. Afterwards, the foil is cut into small squares, into which the pieces of meat are placed. Each piece of hare is sprinkled with spices, and herbs, such as parsley and dill, are placed on top. There, on top, put tomato paste and a piece of butter. The meat is wrapped tightly in foil on all sides and placed on a baking sheet. Preheat the oven to 190°C and place the baking sheet with hare in there for 60 minutes.

Meat prepared in this way can be served with potatoes or mashed potatoes, vegetables or cereals.

How to simmer in a frying pan?

To stew hare meat in a frying pan, it is first cut into pieces, soaked and marinated. Pour a few drops of sunflower and olive oil into a frying pan and heat over medium heat. Pieces of meat are placed in a frying pan and fried on all sides for several minutes. At the same time, chop the onion and, when the meat is completely fried, remove it from the heat and put the onion in the frying pan, which is also fried for 2-3 minutes. Afterwards, the meat is put back into the bowl, mixed with onions and a few tablespoons of tomato and sour cream are added. All products are salted to taste, poured with a small amount of warm water and simmered for 1.5-2 hours. The stewing time depends on the age of the hare - the younger the meat, the less time it needs to cook.

How to cook in a slow cooker?

It's easy to cook hare in a slow cooker. To do this, the soaked and marinated meat is placed in a multicooker bowl and fried in vegetable or olive oil until golden brown. While the meat is roasting, chop a small onion and grate the carrots. These ingredients are added to the bowl and fried for 2-3 minutes. After this, add enough water to the bowl to lightly cover the meat. Cook the hare meat in the “frying” mode for 1-1.5 hours, stirring occasionally.

How to cook a hare?

Before boiling a hare, it must also be soaked for at least 12 hours. Afterwards, the meat is placed in a pan, filled with water and placed on medium heat. The first cooking stage lasts 10 minutes. After this time, the water is drained and filled with new water. Add a small onion, a pinch of salt and black peppercorns to the pan. The time required to achieve complete readiness depends on the age and type in which the meat will be cooked.

Young hare, cut into pieces, will cook for about an hour, but a whole hare will take at least 2 hours to cook.

basic information

Hare meat is considered a healthy dietary meat. It contains a large amount of nutrients and proteins, but the content of fats and carbohydrates is low. Hare dishes have a special interesting taste. However, to cook them correctly, you need to know how to prepare the meat. The process of preparing hare meat usually takes from 40 minutes to 2 hours. It all depends on the weight of the carcass and the number of pieces of meat. Such dishes will definitely decorate your home feast and will please your guests.

Hare meat is white with a slightly reddish tint. In itself it is quite stringy, with a lot of films. The meat of Russian hares is considered the most delicious. The taste characteristics of game largely depend on the habitat and diet of the animal. The inhabitants of mountainous areas are considered the most tasty, and the least tasty are the hares living in the swamps. The quality of game meat is usually highest in winter and fall. You should also take into account such an important parameter as the age of the animal. Old individuals are stronger and more muscular.

Wild hare in Ustyug style

A successful solution for preparing hare dishes is simmering in pots. This method will preserve the spicy aroma of hare, making it juicier and more enjoyable.

In addition to wild hare meat with a net weight of 750 g, we will prepare:

• 3 tbsp. vegetable oil;
• 150 g onion;
• about 500 g potatoes;
• 450 g white cabbage;
• 100 g cheese;
• 350 g sour cream;
• spices to taste.

You can cook a hare in the oven as follows:

1. We cut the marinated hare carcass into several parts: from 6 to 8. Lightly dry and rub with pepper and salt.
2. Place the pieces in vegetable oil to give a beautiful blush.
3. Having received a blush, put the meat in pots: chopped onions and grated cheese on top.
4. Next, lay out the chopped cabbage and potato wedges.
5. Pour an equal amount of sour cream into each pot and place in the oven for 90 minutes.

Ustyug-style hare is a complete dish that does not require any additional side dish, so when ready, it can be served immediately.

For grilling

If you are planning to fry a hare carcass on the grill, then you will need a special marinade to pre-prepare the meat. To prepare it, you need to take equal amounts of soy sauce, vinegar, honey, 2-3 onions, 5 cloves of garlic and half a glass of vegetable oil. The meat can also be seasoned with salt, pepper and red paprika. The hare should be marinated in this composition for 2-3 hours.

Benefits and harms

Hare meat contains a large amount of protein, vitamins and useful minerals, but its fat content is minimal - this is what provides a variety of beneficial properties for the body. Eating hare meat can:

• reduce the permeability of vascular walls, normalize heart rate and blood pressure;
• improve digestion processes and liver function;
• stimulate hematopoiesis;
• improve metabolism;
• have an immunostimulating and antioxidant effect.

Hare meat can cause harm to humans if you do not know the contraindications to the use of this product.

Thus, hare meat can cause the onset or exacerbation of gout or arthritis, and in children, neuro-arthritic diathesis may occur. Therefore, if a person has diseases such as gout, arthritis or psoriasis, it is better to avoid eating this meat.

Hare meat is a unique product. Unlike other types of meat, it has an original sweetish taste that goes well with any side dish or vegetable addition. This dietary meat can be consumed by people of all ages, the only thing is that you should not forget about contraindications.

Do rabbits smell?

There is a theory that rabbits, especially those living in the wild, do not allow a persistent odor to form, so they scrape out all the dirt from their fur and constantly lick themselves. The reason for this is the increased risk of their detection by predators.

The body of rabbits is designed in such a way that they have a very fast metabolism, therefore, after absorbing plant food, flatulence occurs, in which the animal emits unpleasant “odors.” But if the fur and skin stink, then it is worth considering serious violations - both in the body and in the conditions of detention.

If the situation is not corrected in a timely manner, the farmer’s entire livestock is affected, and in the presence of diseases, the risk of death increases.

Yogurt marinade

Today, many people monitor their diet and strive to eat only dietary foods. How to soak a hare in this case? You can prepare soft, tender meat with an exquisite taste using yogurt marinade. For one kilogram of meat you should take 100 grams of curdled milk or yogurt. You need to add a teaspoon of vinegar and lemon juice, half a spoon of curry, a pinch of turmeric, salt and cardamom to it. Beat the resulting mixture thoroughly. After this, the meat is poured with the prepared marinade. This option is also suitable for those who need to quickly prepare meat for baking. This marinade allows you to quickly remove the specific smell of meat.

Marinade for rabbit shish kebab

Rabbit meat also makes very tasty and aromatic kebab. In this case, it is important to prepare the correct marinade.

Ingredients:

• rabbit meat – 1 kg;
• garlic cloves – 3 pcs;
• barbecue spices - half a pack;
• bay leaf – 1 piece;
• vinegar 9% – 30 ml;
• water – 400 ml;
• salt - to taste.

Stages:

1. Place the meat pieces in a deep pan.
2. Cut the garlic into thin slices. Add to meat. Pour salt and spices there, put a bay leaf.
3. Dilute vinegar in water. Pour into the pan until the liquid completely covers the meat. If not enough, add more water.
4. Mix everything with your hands. Leave in the marinade for two hours.
5. Afterwards you can take out the pieces and fry them on the grill.

Calorie content per 100 g of cooked meat – 138 Kcal.

You will find another option for preparing shish kebab in the following video:

How to remove the smell from a hare

If, when cooking in the field, it is enough to just wash the meat thoroughly, then at home, before preparing the hare, it is advisable to soak it. Usually the carcass is washed well and then soaked in water for 24 hours; every 5-6 hours it is advisable to drain the water and replace it with a new one. If time is limited, you can speed up the process by replacing the fluid.

Prepare a solution by mixing water and apple cider vinegar (60 ml of acetic acid per 1 liter of water). Pour over the carcass and soak for 3-4 hours.

If you want the meat to be especially tender, use full-fat milk (ideally country milk). Leave the carcass for 7-8 hours, turning it periodically if necessary.

You can use whey. It is believed that lactic acids make the game especially tender. Soaking usually takes from 6 to 10 hours.

Universal recipe

This marinade can be used not only for hare, but also for other types of meat. It perfectly emphasizes the taste of the product. To prepare the marinade, you need to heat two liters of water, add a couple of bay leaves, carrots, two teaspoons of salt, one teaspoon of sugar, 20-30 black peppercorns and a few cloves. When the mixture has cooled, you will need to add one chopped onion and a few crushed cloves of garlic. After this, 250 ml of vinegar or half a liter of red wine is poured into the mixture. The carcass should lie in this marinade for at least 12 hours, but the longer the better. The meat should be turned over from time to time.

How to marinate meat correctly

One way to cook a delicious, odorless hare is to use the right marinade. This is also a kind of soaking, which also makes the game more tender and juicy.

Red wine helps get rid of the specific smell, making the meat very soft. Pour the wine into a container the size of a carcass, add your favorite spices and dried herbs, stir and leave for 3-8 hours.

Take olive oil, add finely grated garlic and your favorite spices, then place the carcass in a container and spread the mixture on it. Wait at least 3, or better yet 5-6 hours.

Squeeze the juice of 2 lemons, chop the onion and grate the garlic on a fine grater. Mix all the ingredients and add your favorite spices. Leave the carcass for 2-5 hours.

• kvass;
• beer;
• kefir;
• natural yogurt;
• lemon juice;
• BBQ sauce and others.