The Back Of A Hare In Beer Sauce With Caramel Turnips And Fried Butter - A Step By Step Recipe With A Photo

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The Back Of A Hare In Beer Sauce With Caramel Turnips And Fried Butter - A Step By Step Recipe With A Photo
The Back Of A Hare In Beer Sauce With Caramel Turnips And Fried Butter - A Step By Step Recipe With A Photo

Video: The Back Of A Hare In Beer Sauce With Caramel Turnips And Fried Butter - A Step By Step Recipe With A Photo

Video: Steak with Beer Sauce 2022, December
Anonim

Cooking description:

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

Ingredients:

  • 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

Servings: 2-4

How to cook "Back of a hare in beer sauce with caramel turnips and fried butter"

The back of a hare in beer sauce with caramel turnips and fried butter - photo step 1
The back of a hare in beer sauce with caramel turnips and fried butter - photo step 1

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.

The back of a hare in beer sauce with caramel turnips and fried butter - photo step 2
The back of a hare in beer sauce with caramel turnips and fried butter - photo step 2

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.

The back of a hare in beer sauce with caramel turnips and fried butter - photo step 3
The back of a hare in beer sauce with caramel turnips and fried butter - photo step 3

Fry the backs in vegetable oil until blush, adding chopped onions. Season with salt and pepper to taste.

The back of a hare in beer sauce with caramel turnips and fried butter - photo step 4
The back of a hare in beer sauce with caramel turnips and fried butter - photo step 4

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.

The back of a hare in beer sauce with caramel turnips and fried butter - photo step 5
The back of a hare in beer sauce with caramel turnips and fried butter - photo step 5

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.

The back of a hare in beer sauce with caramel turnips and fried butter - photo step 6
The back of a hare in beer sauce with caramel turnips and fried butter - photo step 6

Simultaneously fry the mushrooms on a spoonful of ghee.

The back of a hare in beer sauce with caramel turnips and fried butter - photo step 7
The back of a hare in beer sauce with caramel turnips and fried butter - photo step 7

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.

The back of a hare in beer sauce with caramel turnips and fried butter - photo step 8
The back of a hare in beer sauce with caramel turnips and fried butter - photo step 8

Serve the backs of the hare with mushrooms and turnips, sprinkled with beer sauce. Enjoy your meal!

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