Game is usually soaked and pickled. Thus, a specific smell is removed and the meat becomes lighter and softer. And serve caramelized turnips as a garnish for such meat - an interesting combination.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Meat / Rabbit
Dish: Hot dishes
Geography of cuisine: Russian cuisine
- Hare's back - 2 Pieces
- Onions - 2 Pieces
- Vegetable oil - 2 tbsp. spoons
- Ghee butter - 2 tbsp. spoons
- Dark beer - 500 Milliliters
- Rye Bread - 1 Slice
- Turnip - 1 Piece (medium size)
- Butterlets - 300 Grams
- Sugar - 2 Teaspoons
- Black Pepper - To taste
How to cook "Back of a hare in beer sauce with caramel turnips and fried butter"
Wild meat needs preliminary soaking and marinating. I soak the hare in ice water for 4-5 hours, changing the water every hour. As a result, the meat becomes much lighter. Then I fill it with a delicious pickle from cucumbers or tomatoes, diluted with the same amount of water. I leave it in the refrigerator overnight.
Then I take out the meat and cut off the hard films. I dry it well with a napkin. The hare is ready for further cooking.
Fry the backs in vegetable oil until blush, adding chopped onions. Season with salt and pepper to taste.
Pour the beer over the meat, I prefer the dark one. Simmer uncovered over medium heat for about an hour, turning the meat every 20 minutes.
Put the cooked meat on a plate and cover with foil, keeping it warm. Add brown bread crumbs to the sauce and simmer until thickened.
Simultaneously fry the mushrooms on a spoonful of ghee.
Cut the turnips into pieces and scald with boiling water. Dry and fry in a second spoonful of ghee, season with salt and sugar in the middle of frying. Caramelize the sugar, stirring and wrapping the turnip pieces on all sides.
Serve the backs of the hare with mushrooms and turnips, sprinkled with beer sauce. Enjoy your meal!