Hare on coals

A simple recipe that doesn't require an assortment of herbs and spices. If desired, you can add barbecue sauce for piquancy towards the end of cooking.

Ingredients

• 2.5-3 kilograms of hare - hind legs or a set of front legs and rib parts;
• Plain salt;
• Garlic salt;
• Pepper;
• 50-70 milliliters of olive oil;
• 50-70 grams of butter;
• Foil may be needed.

Directions

1. Rinse the hare in running water. Prepare a solution of water and salt in a large container. Put 10 grams of salt in 1 liter of water. Place the meat in the solution, making sure all parts of the carcass are completely covered. Send the hare to soak in the refrigerator for 12 hours.
2. Before grilling, remove the meat from the salted solution, rinse thoroughly again, place in a large saucepan or bowl and pour the olive oil over the hare.
3. Put the coals on the grill or grill to warm up, prepare the meat for frying. Rub with oil and season with garlic salt and pepper. Place the slices on skewers or brush the wire rack with oil. Now send the hare to get ready.
4. While frying, you need to turn the hare every 15 minutes. To prevent the meat from drying out, grease the pieces with butter. If desired, when the process is close to the end, you can grease the meat with barbecue sauce. If you see that the kebabs are drying out, cover them with Olga.
5. Depending on the coals and the size of the pieces, the cooking time can be up to 2 hours or longer. The meat is considered cooked when the internal temperature in the thickest part reaches 77 ° C.
6. Serve charcoal hare with sauces, fresh flatbreads and coarsely sliced ​​vegetable salads. Treat your friends and enjoy yourself!