How to cook hare?



Cook the hare meat in a saucepan for 1 hour after boiling. Cook the whole hare for 1,5-2 hours. Cook a hare for soup for 2 hours.

How to cook zaychat meat

1. Put a fresh hare carcass in cold water for 1 day, removing it in a cold place. If the hare is old or has a strong smell, pour 2 tablespoons of vinegar 9% into the water.


2. Rinse the carcass, cut off large veins, pull off the film, if necessary, cut into portions.

3. Put the hare in a saucepan, add fresh water, add salt and pepper, 1 carrot and onion, cook for 1-1,5 hours, if the hare is large – 2 hours.

How to make hare soup


on a saucepan of 4 liters

Hare – 1 carcass weighing 600-800 grams


Potatoes – 5 pieces of medium size

Tomatoes – 2 pieces (or 1 tablespoon of tomato paste)

Rice – 1/3 cup


Green onions – half a bunch


How to make hare soup

1. Put the hare in a saucepan, add water and leave for a day or at least overnight.


2. Change the water, rinse the hare carcass and return it to the pan, put it on high heat and reduce it after boiling.

3. Boil the broth for 2 hours, put the carcass on a plate to cool.

4. Peel potatoes, cut into cubes and place in broth.


5. Add the washed rice to the broth.

6. Peel onions and carrots, chop and fry in vegetable oil until golden brown.

7. Pour boiling water over the tomato, peel, chop and add to the vegetables, stir and simmer for 5 minutes under the lid.


8. While the vegetables are stewing, separate the meat, cut into pieces and return to the broth.

9. Add the frying to the broth, mix and cook for 10 minutes.

Delicious facts

Hare meat should be bought only from trusted hunters. The most delicious meat is that of the mountain hare. The most tender meat is from a young hare up to 1 year old.

The calorie content of hare is 182 kcal, hare meat is very easy to digest and is considered dietary. Hare meat is much more tender than rabbit meat. Hare meat can be distinguished by its dark red meat and almost complete absence of fat. The structure of the meat of a hare is harder than that of a rabbit, but when properly cut and marinated, it becomes soft and meaty juicy, with a tinge reminiscent of chicken liver.

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