Wind hares

Meat 485 Last Update: Aug 05, 2021 Created: Aug 05, 2021 0 0 0

Serves: 5 People
Prepare Time: 20 min
Cooking Time: 1 hour
Calories: -
Difficulty: Easy

Roast was mainly made from hare. After slaughter, the gutted hare in the skin was kept for up to three weeks, and then soaked in kvass or vinegar infused with herbs. The best hare was considered to be the meat of the hare, in the second place was the hare. Hare was served with lingonberry or cranberry kvass.

Ingredients

Young hare (1.3 kg) - 1 Piece (or 4 rear hare legs) Flour - To taste Salt and pepper - To taste Olive oil - 3 Tbsp. spoons Onion - 1 Piece Carrot - 1 Piece Celery stalk - 1 Piece Garlic - 6 Cloves

Directions

Wash and dry the hare carcass. Cut the hare into 6-8 pieces. Chop the onions, carrots and celery into large pieces. Pass the garlic through a press. Grind rosemary, oregano and thyme. Preheat oven to 170 degrees. Dip the pieces of the hare in flour, shaking off the excess. Season with salt and pepper to taste. Add olive oil to a hot skillet and sauté the hare on the stove until golden brown, about 4 minutes on each side. If all the meat does not fit in the pan, fry it in several batches. Place the meat on a plate. Add onions, carrots, celery and garlic to the pan. Fry vegetables for 4 minutes, stirring occasionally. Add water and beef broth, spices, salt, pepper and pieces of hare. Bring to a boil, cover and place in the oven. Bake for 40 minutes. If you are cooking rabbit legs, bake for 1 hour. Serve the hare with vegetables with boiled rice, spaghetti or polenta.

Wind hares

Serves: 5 People
Prepare Time: 20 min
Cooking Time: 1 hour
Calories: -
Difficulty: Easy

Ingredients

Young hare (1.3 kg) - 1 Piece (or 4 rear hare legs) Flour - To taste Salt and pepper - To taste Olive oil - 3 Tbsp. spoons Onion - 1 Piece Carrot - 1 Piece Celery stalk - 1 Piece Garlic - 6 Cloves

Directions

Wash and dry the hare carcass. Cut the hare into 6-8 pieces. Chop the onions, carrots and celery into large pieces. Pass the garlic through a press. Grind rosemary, oregano and thyme. Preheat oven to 170 degrees. Dip the pieces of the hare in flour, shaking off the excess. Season with salt and pepper to taste. Add olive oil to a hot skillet and sauté the hare on the stove until golden brown, about 4 minutes on each side. If all the meat does not fit in the pan, fry it in several batches. Place the meat on a plate. Add onions, carrots, celery and garlic to the pan. Fry vegetables for 4 minutes, stirring occasionally. Add water and beef broth, spices, salt, pepper and pieces of hare. Bring to a boil, cover and place in the oven. Bake for 40 minutes. If you are cooking rabbit legs, bake for 1 hour. Serve the hare with vegetables with boiled rice, spaghetti or polenta.

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Wind hares

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Wind hares

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