Rabbit soup, as they say. Shurpa from a hare - Cooking for men

List of recipes

The hare contains many useful substances and is suitable for the nutrition of every person. Hare meat has a low content of fats and carbohydrates, and a huge amount of healthy proteins. But, despite all the useful properties, you should not use this product too often. Dishes are distinctly different from others due to the special taste of hare. It will take about 2 hours to cook a whole carcass. If you cut the carcass, then it should be cooked for about 40 minutes. Delicious hare meat dishes will please you and your guests.

rich soup

Hare meat soup is always tasty, hearty and rich.

Ingredients:

• Carrots - 2 pcs.;
• Hare - 0.5 kg;
• Potatoes - 2 pcs.;
• Bow - 2 pcs.;
• Rice - 0.5 cups;
• Greenery;
• Water - 3 l;
• Seasonings to taste.

Cooking:

1. Rinse the carcass and cut into even pieces.
2. Put the peeled carrots and whole onions into a pot of water, and then add the pieces of hare.
3. Bring to a boil and leave on low heat. Cook no more than two hours.
4. The resulting broth must be filtered, taking out all the ingredients from it.
5. Cut the potatoes into cubes, grate the carrots on a coarse grater. Add vegetables and washed rice to strained broth.
6. Cook until potatoes and rice are cooked.
7. Then remove the pan from the heat and put the previously boiled pieces of meat into it.
8. Sprinkle with chopped herbs and spices.
9. Let the soup brew under the lid and you can try. Bon appetit!

Hare shish kebab is a dish with excellent taste and aroma. There are many interesting recipes for barbecue, it can be cooked in a variety of marinades. Below is a recipe for barbecue in sour cream.

Ingredients:

• Thyme - 1 tsp;
• Paprika - 1 tsp;
• Hare - 1 pc.;
• Garlic - 6 cloves;
• Bow - 1 pc.;
• Sour cream - 150 g;
• Greens - several bunches;
• Ground pepper - 0.5 tsp;
• Tomatoes - a few pieces;
• Salt - to taste.

Cooking:

1. Rinse the carcass and cut into even pieces.
2. You can remove the meat from the bones at the very beginning of cooking or perform this operation after cooking.
3. Place meat in a large bowl and add salt, pepper and paprika.
4. Add onion rings, mix and leave to marinate for 30 minutes.
5. In another bowl, stir in sour cream thyme and garlic cloves, passed through a garlic press.
6. Add sour cream to the meat and marinate for about two hours.
7. Thread the shish kebab onto skewers along with the onion rings.
8. Fry on the grill until golden brown.
9. Serve with various greens or chopped tomatoes. Bon appetit!

Another delicious barbecue recipe.

Ingredients:

• Hare - 1 pc.;
• Vinegar 9% - 75 ml;
• Onion - 0.5 kg;
• Coriander - to taste;
• Water;
• Salt and pepper to taste.

Cooking:

1. Clean the carcass, remove the offal and butcher.
2. Rinse the meat and leave for 8 hours in cold water.
3. Cut into even pieces.
4. Cut the onion into half rings and sprinkle with spices.
5. Let it brew a little, and then remove the allocated juice.
6. Place the meat and onion in a bowl and add the vinegar.
7. Marinate for no more than 4 hours, then remove stuck onions from the meat.
8. Thread the meat onto skewers and fry.
9. During frying, you can sprinkle with juice that stood out during pickling, diluted with water in a ratio of 1 to 2.
10. Fry until golden brown. Bon appetit!

Pate

Hare meat pate will be an excellent treat on any table, as it turns out very tasty and appetizing.

Ingredients:

• Pork liver - 0.2 kg;
• Bow - 1 pc.;
• Pork lard - 1 tbsp. l.;
• Hare with giblets - 1 pc.;
• Egg - 3 pcs.;
• Dried mushrooms - 4 pcs.;
• Baton - 2 slices;
• Bay leaf - 3 pcs.;
• Fat - 150 g;
• Breadcrumbs - 2 tbsp. l.;
• Black pepper - 4 peas;
• Nutmeg - a pinch;
• Milk whey - 1 l;
• ground pepper;
• Salt to taste.

Cooking:

1. Dip the hare into a bowl of whey and leave for 10 hours.
2. Mushrooms cut and boil until tender.
3. Put the hare meat, mushrooms and a whole onion in a saucepan, add bay leaves and peppercorns to them.
4. Pour all the ingredients with water, but do not cover them completely, and simmer until soft under a closed lid.
5. Add chopped liver with offal.
6. Simmer until the meat begins to separate from the bones.
7. Separate the meat from the bones and cut into small pieces.
8. In the resulting broth, lower the loaf and soften.
9. Put the squeezed loaf, pieces of meat and onions into a meat grinder, skip several times.
10. In the minced meat, beat the eggs and add nutmeg, salt and pepper.
11. Strain the broth that turned out during the stewing and add to the minced meat, then mix everything thoroughly.
12. Grease a baking dish for hare pâté with lard, then sprinkle with breadcrumbs.
13. Cut the bacon into small pieces and put in a mold.
14. Put the minced meat on top of the bacon and send it to the preheated oven.
15. When droplets of fat appear on the pate, you can get it.
16. Before serving, cool the pate, transfer from the mold to a plate and cut into slices. Bon appetit!

Ingredients:

• Fat - 60 g;
• Egg - 2 pcs.;
• Bow - 1 pc.;
• Hare pulp - 0.2 kg;
• Milk - 30 ml;
• Garlic - 1 clove;
• Bread without crust - 30 g;
• Breadcrumbs for breading - 80 g;
• Pork fat - 1 tbsp. l.;
• Dried marjoram - 1/4 tsp ;
• Flour - 4 tbsp. l.;
• salt, pepper to taste.

Cooking:

1. Dip the bread into a bowl of water and soak, and then squeeze it out.
2. Put the hare meat, peeled onion, garlic clove into the meat grinder, also add the squeezed bread.
3. Grind to the consistency of minced meat, and then pour in the milk in which the bread was soaked.
4. Beat in one egg, sprinkle with marjoram and salt, add some breadcrumbs.
5. Mix everything and form cutlets.
6. Roll cutlets in flour, then dip in a bowl with a beaten egg and roll again in breadcrumbs.
7. Heat oil in a frying pan and fry cutlets until golden brown.
8. Preheat the oven and send the cutlets into it for 10 minutes.
9. You can serve with any side dish of your choice. Bon appetit!

Meat baked in the sleeve

To cook hare meat in your sleeve, you can use a delicious and simple recipe.

Ingredients:

• Mandarin - 1 pc.;
• Hare - 1/2 carcass;
• Apple - 1/2 pc.;
• Mayonnaise - 2 tbsp. l.;
• Spices, salt to taste.

Cooking:

1. Rinse and dry the carcass.
2. Grate it with salt and mayonnaise and season to your liking.
3. Peel the mandarin and arrange it in slices.
4. Cut the apple into small pieces and put on the carcass.
5. Put the dish in the sleeve and tie well on both sides.
6. Preheat the oven to 200 degrees and bake the meat in the sleeve for no more than 40 minutes. Tasty and easy! Bon appetit!

Meat stew with apples

Ingredients:

• Fat - 0.1 kg;
• Garlic - 7 cloves;
• Butter - 60 g;
• Hare - 1 pc.;
• Sour apple - 2 pcs.;
• Lemon - 1-2 pcs.;
• Salt, pepper to taste.

Cooking:

1. Soak hare meat in water with wine vinegar (ratio 1 to 1) for at least 12 hours. This will give it a mild flavor.
2. Cut the hare in half and rinse.
3. Cut the bacon into thin sticks, cut the garlic cloves into halves.
4. Stuff the carcass with garlic and bacon.
5. Melt the butter in a deep frying pan and lay out the stuffed halves of the carcass.
6. Reduce heat and cook until golden brown on all sides.
7. When ready, cut the carcass into uniform pieces and return to the pan.
8. Peel the apples, remove the cores, cut into quarters and, together with the lemon slices, put on top of the meat.
9. Close the lid and leave to stew for no more than 15 minutes, during which time the apples should become soft.
10. You can serve with sauce, which turned out during stewing. Bon appetit!

Hare cutlets can be cooked in a slow cooker.

Ingredients:

• Hare - 1 pc.;
• Bow - 2 pcs.;
• Zira - ½ tsp;
• Pork - 1 kg;
• Sour cream - 1 tbsp. l.;
• Flour - 1 tbsp. l.;
• Seasonings to taste.

Cooking:

1. Carefully separate the meat from the bones and cut into even pieces.
2. Cut the pork and grind the meat with a meat grinder or blender.
3. Chop the onion and add it to the minced meat.
4. Form cutlets or meatballs and put them in a bowl.
5. Select the "Baking" program in the slow cooker and fry the cutlets for 15 minutes on each side.
6. Pour two multi-glasses of water into the bowl, boil it and let it cool slightly, then stir in the flour with sour cream and cumin.
7. Cook for half an hour in a slow cooker in the “Extinguishing” mode. Bon appetit!

Tender hare in a slow cooker

There is a great recipe for cooking hare meat in a slow cooker. Sour cream and potatoes are used as auxiliary ingredients.

Ingredients:

• Sour cream - 0.5 cups;
• Hare - 0.5 kg;
• Potato - 0.5 kg;
• Carrot - 1 pc.
• Bow - 1 pc.;
• Pepper;
• Salt.

Cooking:

1. Peel the carrots and grate on a coarse grater, finely chop the onion.
2. Cut the peeled potatoes into small cubes.
3. Remove meat from bones and add to bowl.
4. Select the "Frying" program in the multicooker and cook for 10 minutes.
5. A few minutes before the end of the program, add carrots and onions.

A hare is a prey that every hunter will be delighted with. There are animals not only in central Russia, but also in Asia, the USA and Europe. Forests abound with this type of eared inhabitants, but catching them is not enough, it is important to cook meat deliciously, taking into account some nuances. Only in this case, the hunter will not be disappointed in the benefits of the game.

It is believed that hare meat is useful for the human body, it contains useful substances, proteins, and the content of carbohydrates and fats is reduced. Hare dishes have a special taste, but in order to cook them properly, you need to properly prepare the meat in several stages. The cooking process lasts from 40 minutes to 2 hours, the duration depends on the weight of the carcass and the number of meat pieces. Meat delicacies will decorate the festive table and will surely please guests and family.

Taste characteristics of meat

Hare meat is a delicacy, it surpasses such species as pork, lamb and beef in the content of useful substances. It has a white color with a slightly reddish tint, is quite wiry, contains a large number of films.

There are hares and white hares, and the meat of the first is considered more useful and tasty. The taste of the game also depends on the diet, the habitat of the beast. The inhabitants of the highlands are the most delicious, followed by hares found in forests, steppes and valleys. The least tasty are animals living in swampy areas. Game caught in autumn and winter has excellent taste, carcasses in early autumn, as a rule, are fatter than at other times of the year.

To cook a hare deliciously, it is better to use the meat of an animal that has not exceeded the age threshold of 1 year. Old individuals are stronger, with an elongated silhouette, they are muscular, but thin. The young have thick knees, a short neck and soft ears.

Proper cooking of a hare guarantees a delicate and pleasant taste of the dish, but if some requirements are not met, the meat will be tough with a characteristic smell. To prevent this, you need to properly skin and wash the game.

Preparing meat for cooking

Like other types of game, the carcass of a hare after catching must be kept for several days in a cool place. After that, the following preparatory steps are carried out.

Skinning

The carcass suspended by the hind legs is cut in the abdomen along the length, the skin is separated from the meat. With a knife, circular cuts are made near the paws and the skin is pulled together. It turns inside out, as when removing gloves. The skin is removed from the muzzle, the eyes and teeth are removed. When removing the skin from the head, cuts are made at the base of the ears and near the eyes.

gutting

Before you cook the hare, you need to gut the carcass. Previously, to collect blood and cleaned internal organs, a pelvis is substituted. A small incision is made in the groin area. Pulling the skin over, carefully cut the carcass to the middle of its length. In this case, you need to try not to damage the gallbladder so that the meat does not acquire a bitter taste. The entrails are removed: heart, liver, lungs. They can be used to make hare soup. The trachea and esophagus are also removed, and blood clots can be scraped off with a spoon. Next, the carcass is cleaned of the film and washed.

butchering

There are various recipes for cooking a hare, for each of them the meat of a certain part of the carcass is used. That is why it is very important to carry out the cutting process correctly. First, the shoulder blades are separated, the front part is cut off, which contains the subscapular part, neck and flank. Then the saddle or kidney part and hind legs are cut off. This part is considered the most valuable, it can be used for frying. The rest are mainly used to stew a hare or cook minced meat dishes.

soaking

Juveniles, as well as game prepared in the field, need thorough washing. In other cases, it is recommended to soak the meat in water for a day. The water in which it is immersed should be changed periodically. After carrying out these procedures, you can prepare the marinade for the hare and start choosing the recipe you like. Well, how to cook a hare in the field?

Cooking game in the field

Due to the fact that in field conditions it is not possible to withstand and properly prepare the carcass, they resort to the following tricks. If the hare is young, its meat is quite soft, so it is used for baking and frying. Old meat is better to cook.

The easiest way to cook hare meat is to roast it over a fire on a spit. Previously, the meat is placed in the marinade for a couple of hours. The question arises: how to pickle a hare so that it is tasty?

To prepare the marinade, vinegar is used, which is mixed with water. The taste of the mixture should be slightly sour. Approximately three liters of water are used. Next, the carcass is removed, dried and rubbed with a mixture of salt and pepper.

In field conditions, instead of a spit, you can use a pointed stick or a strong branch, which is located on two slingshots on both sides of the fire. The coals of the fire must smolder, this must be constantly monitored. It is also sometimes necessary to turn the carcass over to fry from all sides. This wild hare recipe is quite simple, served with herbs and grated garlic. You can use onions to decorate the dish, and baked potatoes or other vegetables as a side dish.

Marinade: the best recipes

Almost any recipe for cooking a hare in the oven is based on pre-marinating the carcass.

The composition of the marinade may include a variety of ingredients:

• kvass;
• acetic solution;
• kefir;
• red wine;
• lemon juice;
• milk.

How to cook a hare for pickling is described in the previous paragraph, and now let's move on to mastering various marinade recipes.

Recipe for frying

We take three liters of water, add three teaspoons of salt and sugar, three glasses of vinegar, herbs and spices to taste. We cover the carcass with onion, cut into rings and pour the resulting mixture. If you have white wine, you can use it instead of vinegar. Cucumber pickle or sauerkraut juice is also suitable. Using these substitutes for vinegar, you should double their proportion, that is, instead of one glass, add two. It is better to leave the carcass in this marinade overnight, but if there is no time, at least for three hours. Cooking a hare at home will not take much time if you prepare for it correctly.

Recipe for stewing

Mix half a glass of vegetable oil with finely chopped herbs, add the juice squeezed from half a lemon, salt and pepper. We rub the pieces of meat with this mixture and leave for a couple of hours. Braised hare is a dish that will not leave anyone indifferent.

Recipe for savory dishes

We will need:

• grated ginger - 1 tablespoon;
• garlic - 3-4 cloves;
• soy sauce - 2 tablespoons;
• red semi-sweet wine - 0.5 cups;
• broth - 0.5 cups;
• sugar - 1 teaspoon;
• chilli.

We mix all the ingredients, crush the garlic and keep the meat in this composition for several hours.

Grill Recipe

We take equal amounts of vinegar, soy sauce and honey, finely chop 2-3 onions, add 5-6 cloves of garlic and half a glass of vegetable oil. Salt, pepper, supplement the composition with red paprika and oregano herb one teaspoon each. Marinate for 2-3 hours.

The recipe is universal

Not only recipes from hare, but also from other types of game can be based on this marinade. It will perfectly emphasize the taste of the product. We heat two liters of water, without bringing to a boil. Add chopped carrots, a couple of bay leaves, salt - 2 teaspoons, sugar - 1 teaspoon, about 20-30 black peppercorns and a few cloves to the water. After cooling the mixture, finely chop the onion, also add a few crushed garlic cloves. Finally, pour in red wine - about half a liter and 250 ml of 3% vinegar. The more we keep the carcass in the marinade, the better. But it is desirable that she rest in it for at least 12 hours. It needs to be turned over periodically.

Recipe "Yogurt"

If you don’t know how to cook a hare in the oven, try the following method: separate the meat from the bones, cut into pieces and soak in this marinade for several hours. The dish turns out to be exquisite, and the meat acquires a delicate taste and a light shade.

For one kilogram of meat, you will need 100 grams of yogurt, although it can be replaced with yogurt. Add a teaspoon of vinegar and lemon juice, half a spoonful of curry, a pinch of salt, cardamom and turmeric. Beat the mixture and knead the meat with the prepared marinade. The option justifies itself when you need to cook something "quickly". This is a kind of express method of dealing with the specific smell of meat.

How to marinate?

Marinating is used not only to give the dish an exquisite taste, but also to soften the hare, which has a rather high density.

What are the rules to follow in this process?

• It is not necessary to supplement the composition with a large amount of spices, as they can drown out the natural taste and aroma of meat;
• Do not marinate meat that will subsequently be cooked;
• The maximum temperature to which the marinade is brought is 90 degrees, under such conditions, excessive bitterness from the spices will be removed. Some chefs believe that if you boil the marinade, it will become richer and give more flavor and taste to the meat. This is not correct, for a long period of time the carcass will absorb all the necessary substances;
• Pour the meat with a cooled composition;
• The duration of pickling depends on the age of the hare, the older it is, the longer it should be kept;
• Do not use aluminum or copper containers for pickling;
• The marinade should completely cover the meat.

Recipes from hare

How to cook a whole hare in the oven - many housewives ask this question. There are many interesting recipes that are based on various types of heat treatment of the product.

Meat in French

This is one of the ways to cook a hare in sour cream. As a marinade, "Yoghurt" is used, the recipe of which can be found above. Be sure to familiarize yourself with how to soak a hare.

After that, the carcass is stuffed with fat, about 200 grams of this product will be needed, and sent to the oven. Cooking a hare at home is convenient because you can use a goose for this. Every 10-15 minutes, carefully pour the carcass with sour cream, periodically turning it.

The recipe for a hare in sour cream is quite simple, and as soon as an appetizing crust forms, the meat can be taken out and served along with the sauce resulting from its preparation. Sprinkle the dish with herbs on top.

Roast hare

After carrying out all the preliminary procedures, we rub the carcass with a mixture of salt and juniper berry juice. We stuff the carcass with 50 grams of bacon, coat with butter and put on a baking sheet, into which we pour a little water. The fire in the oven must be strong so that a golden crust forms, but after 15 minutes we reduce it.

Roast hare is cooked for about 1.5-2 hours, depending on the volume of the carcass. Periodically pour it with the resulting juice, and at the end - with sour cream. Cooking a hare in sour cream is very popular with housewives, as it gives the meat a delicate, unforgettable taste.

Hare in a slow cooker under a crust of cheese

The recipe for cooking a hare in a slow cooker is very simple, for pickling we use a classic recipe, which includes ingredients such as water, lemon juice, vinegar, onion, salt, spices. After carrying out this procedure, we take out the pieces, dry them and fry over high heat very quickly until a crust forms, this is done so that the pieces are not dry.

Fry onions in animal fat in a slow cooker, add chopped potatoes, salt, pepper. Then, put the pieces of meat on top, pour 100 grams of sour cream and sprinkle grated cheese on top. Pour a glass of water or broth and cook for half an hour in the “quenching” mode. How to cook a hare in a slow cooker is a simple task, you can add any other ingredients to taste.

Vegetable stew with meat

You can cook hare stew in the following way: the prey is cut into large pieces, marinated and fried until tender with animal fat. After that, the pieces are cut into smaller pieces and placed in a pan. Fry on medium heat slices of carrots, turnips, parsley root, potatoes and onion heads.

Add vegetables and marinade to the pan and simmer until fully cooked. You can serve the dish with greens. From the same ingredients, you can cook a hare in a slow cooker.

Hare at home

Many housewives are thinking about how to cook a hare in a cauldron. This is quite a feasible task, the result is a very tasty dish from the available products. After soaking, the meat is cut into portions and moved to a colander. After the excess liquid is glass, fry the meat over high heat until appetizing crust. At this time, we clean the onions and carrots, cut them into large cubes. We put meat and chopped vegetables in a cauldron, add half a tablespoon of salt and pour boiling water so that the water completely covers the food. We cover the cauldron with a lid.

How to put out a hare - we already know, now we need to prepare sour cream sauce. To do this, fry finely chopped onion, add sour cream and do not forget to stir. This recipe for cooking a hare in sour cream will require a significant amount of time: the meat is cooked for an hour and a half, then pour sour cream sauce into the cauldron and leave to stew for about an hour. But the result exceeds any expectations, the dish is refined and tender. On the festive table, it can be served with pickles or beef tongue.

hare pate

Housewives who want to know how to properly cook a hare will also like the following pate recipe.

The meat is boiled, cooled, separated from the bones, then passed through a meat grinder. Next, mix the resulting minced meat with butter in a 1: 1 ratio, add salt and pepper. It is not only extremely tasty, but also very useful. Such a delicacy should be present on the table every morning.

From the hare you get great cutlets, delicious shish kebab, meatballs and soup cooked in clay pots. Each hostess, armed with advice and culinary knowledge, can independently come up with original recipes and ways of serving dishes. Soup, for example, can be served in a loaf of gray bread, and meat can be combined with ingredients such as sauerkraut, prunes, raisins, lentils, peas. Guests and family members will enjoy delicious dishes prepared in a good mood.

Video

In our video you will find a recipe for stewed hare.

And another interesting recipe - hare in sour cream.

Photo of a shurpa from a hare

(c) Pestov Alexey Vladimirovich

Recipe for shurpa from a hare cooked on the hunt. We take two hares, butcher them, fry them in a cauldron with onions, fill them with water, bring the soup to a boil, then put the potatoes and cook our hunting shurpa from hares until cooked. A very simple and very satisfying dish.

Ingredients:

• Hare - 1-2 pcs. (if we get lucky)
• Onions - 7 medium heads.
• Carrots - 3 pcs.
• Apples - 2 pcs.
• Lemon - 1/2 pc.
• Potato - 2 kg.
• Vegetable oil - 150 gr.
• Parsley greens - 1 bunch.
• Garlic - 1 head
• Seasonings: ground red sweet pepper, suneli hops, black peppercorns

Shurpa from a hare step by step photo recipe

What could be better for a hunter than to get enough of the game caught on the hunt!? I cooked this shurpa on a hunt from two birds with one stone, so seven hunters ate plenty of meat, and even left in the morning! But we were lucky, so if you have only one hare available, it’s okay, everything will work out too, only the ratio of vegetables and meat will be different. Well, okay, I describe how to cook this wonderful and fragrant hunting soup in all respects - shurpa from a hare!

We freshen and gut the hares, drain the blood and wash in cold water. With hares prepared for soup we cut off the front and hind legs at the joints, and cut the ridge, separating the rib section,

Sliced ​​hare we put it in some container, fill it with water, rinse it thoroughly, let it stand for 20-30 minutes and drain the water, fill it with water again and rinse it a couple more times until the blood stops intensively staining the water. As soon as the water stops immediately staining with blood, we throw half of the lemon cut into thin slices into the water and soak the hare for 30-40 minutes,

After the soaking time of the hare, cut into thin half rings 2 onions,

And we crush with a knife a good handful of black peppercorns,

We spread the onion to the hare, sprinkle the meat with freshly crushed ground pepper, salt to taste (the meat should be slightly salted), and one tablespoon each of suneli hops and red ground sweet pepper. Further, the hare, along with onions and seasonings, must be thoroughly mixed with your hands so that the onion begins to give juice, after which

The hare can be transferred to another container to marinate for 30-40 minutes. (Actually, I just needed to free the cauldron in which I planned to cook my hare shurpa)

After the time has elapsed for marinating the hare, we set a cauldron over the fire, and when it heats up, pour 100-150 grams of vegetable oil into it,

We put the hare in a cauldron and immediately begin to mix the meat so that it does not burn, then we continue to fry the hare until fried fragments form on the meat,

As long as our hare meat is fried, cut the remaining onion into medium cubes,

And, as I noted above, after the appearance of baked crusts on the hare, we throw onions into the cauldron, and immediately mix the meat. Fry the hare with onions, stirring it occasionally for 5 minutes,

Slice carrots diagonally

We throw carrots into a cauldron, etc. Ear a hare with onions and carrots for another 10 minutes,

After that, pour the meat with vegetables with cold water almost to the very top of the cauldron (you need to leave about 4-5 cm, so that there is where to lay the potatoes and so that our hare soup does not boil away in vain). While the water in our shurpa comes to a boil, prepare the rest of the vegetables.

We clean potatoes. Large - cut in half, and medium and small will be put in a shurpa entirely.

We clean the head of garlic, cut the garlic into thin slices. We peel two apples from the skin, take out the core, and cut the apples in the same way - into thin slices. We chop the parsley. Then we throw garlic, apples, greens into a deep bowl, sprinkle everything with red ground sweet pepper (not to be confused with hot! I throw it in such quantities into shurpa solely for color!)

We put potatoes in a cauldron, mix,

And after 5-7 minutes, we throw a plate with garlic, apples and herbs into the cauldron, mix everything again, and cook shurpa from hare until the potatoes are completely cooked (about 15-20 minutes). Potatoes should be easily pierced with a knife ... By the way, in this very place it will be a high time to try the brew for salt, and salt the soup.

Ready shurpa from a hare remove from heat, close the lid, let the shurpa brew under the lid for another 10 minutes. Something like this, as shown in the recipe photo, will look like a dish before serving.

Further, fragrant rabbit soup immediately imposed on the bowls of all hungry hunters. Personally, as in the case of ordinary lamb shurpa, I prefer to taste pieces of meat with potatoes first, and only then pour the liquid part of shurpa, but the brutal hunters waved their spoons so briskly that I simply did not have time to arrange the second part of my shurpa!

But, on the second day of the hunt, right after the morning dawn, I had such a world snack with vodka. Who did not understand, in the photo is the same shurpa, only cold. Of course, not as tasty as immediately cooked, but for a snack it went just quickly! Bon appetit to everyone, good luck in hunting and in preparing the hare shurpa recipe described above.

Notes

I advise you to always remember about the fraction when eating this delicious hare soup!

Sudden…

Good day to you, dear comrades. If anyone studied the weather in the Siberian region, which I personally doubt, why the hell do you know what the weather is like in the Siberian region, but you never know ... in general, if anyone is in the subject, then you know that we are covered with fucking snow, soft and fluffy, for the second week. Visibility is zero, there are no roads, if someone left the transport in the yard, this is until the summer.

There is nothing to do in such weather, except for a ride on snowmobiles, which we did as part of four people. We arrived at the dacha, thoroughly prepared to spend the weekend with beer products and various meats, well, before the bath, we decided to leave on snowmobiles - for an hour, two per apparatus.

I’ll tell you a funny thing, it’s kind of stingy for me to steer, but there’s enough adrenaline for the passenger, but the point is not that, just from somewhere in the field a hare came from, he slept in a snowdrift chtoli, hell knows. We decided to shove the oblique - to drive a little, without malicious intent, and he was a moron, in the second minute he shuddered, but under the ski, that's all ... I even thought that the oblique, really tired of living in a snowdrift and committed suicide ...

Our people are spoiled - they wanted to throw it away, but dick there! I gutted it, skinned it, rubbed it with snow, and then brought it to the dacha and wrapped it in cellophane and threw it into a snowdrift. Since we did not experience a shortage of meat, they did not eat it, and I managed to bring it home.

In fact, the hare turned out to be a dead goner, the homeless way of life affected, much deader than rabbits, somehow long and thin. The meat seemed to me harsh to the touch, fuck the hound of the beast, I decided not to fry - you can’t eat it, I decided to cook the soup simple, tasty and with vodka itself.
We take:
1)zaiko.
2) Carrot, a couple of large bulbs, some potatoes.
3) Green pea.

We cut the hare into components, larger ones - paws and back separately, belly and ribs with neck separately.

In principle, it is not necessary to lay out two different heaps; this division is rather arbitrary, because cook everything together, we just remove the larger parts during the cooking process, and leave the small ones to cook in the soup further.

We put the hare in a saucepan, fill it with cold water and cook over low heat for at least half an hour, after boiling. It is simply necessary to remove the foam, if it dries out, then the soup will smell specifically, not that disgusting, but not welcome. Actually, a hare needs to be soaked in water for a day, changing the water every six hours, to remove the same smell, but in my case it normally froze for two days in a snowdrift, and did not need soaking.

So, we removed the foam - the mode is large onion bars and carrots in large half rings.

Pour into the pan to the hare - it should be like onion broth, like shurpa, at this stage you need to salt.

They cut everything - it’s not a damn thing to do it at all, well then I suggest skipping a couple of shots of cognac to raise the tone, nothing more .., and we’ve already got drunk!

After half an hour, we take out large pieces of meat, raise the fire and give onions and carrots a boil.

Potato mode into four parts, very large and run into the broth.

Pieces of a hare that have already dried up and cooled down are browned on butter.

Of course, it would be more correct to spread the pieces with butter and bake under the grill, but I was already frankly too lazy.

Ten minutes before the end of cooking, I threw a piece of raw smoked bacon skin into the pan in order to add at least a little smoke to the soup, and poured in green peas. Of course, it cannot be compared with the soup that is cooked on a fire, when you take out pieces of meat from it, put it on a branch and brown it on the coals, then you drink a third of a mug of vodka and eat it with a hare ...

We put tomato paste in each plate, and cut the garlic.

Let's have a drink under the whole thing...

And we eat hare according to tradition ...

Have a good working week and a light head...