When there is a hunter in the family, willy-nilly you have to learn how to prepare his trophies. Here, for example, is a hare. Do you know how to cook it correctly: in the oven, in a frying pan, or what else can be made from it? In fact, there are a lot of cooking recipes, because a hare can be baked in sour cream or cooked in beer, and maybe you will like a hare cooked in Berlin style. Just remember that some people find the taste of game specific, and therefore they don’t like to eat hare. If you are also sensitive, you can prepare the meat by soaking it for 24 hours in water, which needs to be changed several times. Now let's move on to the recipes.

How to cook wild hare in sour cream?

Ingredients:

• hare - 1 pc.;
• lard - 300 g;
• vinegar - 30 ml;
• onion - 1 pc.;
• butter - 2 tbsp. spoons;
• chicken broth - 40 ml;
• sour cream - 200 g;
• flour - 2 tbsp. spoons;
• carrots - 1 pc.;
• greens, salt, sorrel - to taste.

Preparation

Pour the cut and peeled meat with water and vinegar and leave for 3-4 hours. We fill it with pieces of lard and place it on a baking sheet. Chop the onion, sprinkle the meat and pour melted butter over it. Place the hare in an oven preheated to 175°C and bake until crusty, not forgetting to periodically baste the meat with juice from the baking sheet. After this, take the game out of the oven, pour the juice into a saucepan, add sour cream and salt to it, and put it on the fire. Fry the flour with butter, dilute with broth and add to the mixture. Cook the sauce for about 5 minutes, stirring constantly. Next, pour the sauce over the meat and put it in the oven for another 25 minutes. Serve with your favorite greens

How to cook a delicious hare in the oven?

Ingredients:

• hare - 1 pc.;
• mayonnaise - 100 g;
• green onions - 1 p.;
• sour cream - 100 g;
• pepper, salt - to taste;
• mustard - 1 teaspoon;
• vegetable oil - 100 g;
• processed cheese - 200 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• water - 200 g;
• greens - to taste;
• cheese - 50 g;
• olives, cherry tomatoes, herbs - for decoration.

Preparation

Cut the carcass into portions. In a bowl, mix mustard, sour cream, pepper, mayonnaise and salt and coat the meat with this mixture. Then we leave the hare to marinate in the refrigerator for a day.

Place the meat in a baking dish. Cut the onion into cubes and fry, add water, melted cheese and bring everything to a boil. When the cheese has dissolved, add chopped herbs and pour this sauce over the pieces of meat. Bake in the oven for 40-45 minutes at 200°C.

Serve with any side dish, garnish with tomatoes, olives and grated cheese.

How to cook Berlin hare?

Ingredients:

• hare - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• lard - 200 g;
• sour cream - 500 g;
• apples - 4 pcs.;
• butter - 3 tbsp. spoons;
• pork fat - 100 g;
• goose liver - 80 g;
• vinegar - 2 tbsp. spoons;
• mashed potatoes - 1 kg;
• stewed red cabbage - 500 g;
• red currant jelly - 40 g;
• pepper, sugar, salt, lemon juice - to taste.

Preparation

We cut the meat and stuff it with lard. Fry carrots and onions in butter. Place the meat on a baking sheet, place the onions and carrots on top and fry in the oven until cooked.

For the sauce, pour the juice formed during frying into a frying pan, add sour cream, boil, add seasonings and lemon juice. Remove from heat and strain.

Thinly slice the cabbage, cut the apples into slices. Put everything in a deep frying pan, add fried carrots and onions, goose liver. Salt and pepper the broth, add vinegar and pour into the pan. Simmer until cooked, a few minutes before, add sugar and currant jelly. We serve the meat, smeared with sauce, separately with mashed potatoes, cabbage and the remaining sauce.

How to cook a hare in beer

Ingredients:

• hare - 1 pc.;
• onions - 6 pcs.;
• carrots - 2 pcs.;
• bell pepper - 2 pcs.;
• black peppercorns - 20 pcs.;
• sour cream - 400 g;
• live beer - 1 l;
• bay leaf, barberry, lemon - to taste.

Preparation

Fry the hare pieces in vegetable oil until crusty. Place the meat in the duck pot, add finely chopped onion, grated carrots, diced peppers and peppercorns. Add sour cream and pour beer. Simmer in the oven for 1.5 hours. 20 minutes before it’s ready, add salt and pepper, add a bay leaf and a couple of lemon slices. Serve with any side dish, pouring over the juice formed during stewing.

The hare is a prey that every hunter will rejoice at. Animals are found not only in central Russia, but also in Asia, the USA and Europe. Forests abound with this type of long-eared inhabitants, but catching them is not enough; it is important to cook the meat tasty, taking into account some of the nuances. Only in this case will the hunter not be disappointed in the benefits of the harvested game.

It is believed that hare meat is beneficial 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 correctly, 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 definitely please guests and family.

Taste characteristics of meat

Hare meat is a delicacy; it surpasses such types as pork, lamb and beef in terms of the content of nutrients. It is white in color with a slightly reddish tint, is quite veiny, and contains a large number of films.

There are hare hares and hare hares, and the meat of the former is considered healthier and tastier. The taste of game also depends on the diet and habitat of the animal. The inhabitants of mountainous areas are the most delicious, followed by hares, found in forests, steppes and valleys. Animals living in swampy areas are considered the least tasty. Game caught in autumn and winter has excellent taste; in early autumn, carcasses are usually more plump than at other times of the year.

To cook a delicious hare, 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 preparation of the 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 odor. To prevent this, you need to properly skin and wash the game.

Preparing meat for cooking

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

Skinning

The carcass, suspended by the hind legs, is cut lengthwise in the abdominal area, the skin is separated from the meat. Using a knife, circular cuts are made near the paws and the skin is pulled together. It turns inside out, as if taking off gloves. The skin is removed from the muzzle, eyes and teeth are removed. When skinning 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. First, a basin is placed to collect blood and cleaned internal organs. A small incision is made in the groin area. Pulling the skin back, the carcass is carefully cut 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 insides are removed: heart, liver, lungs. They can be used when preparing hare soup. The trachea and esophagus are also removed, and blood clots can be cleared out with a spoon. Next, the carcass is cleared of film and washed.

Butchering

There are various recipes for cooking hare, each of them uses meat from a certain part of the carcass. 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 the hind legs are cut off. This part is considered the most valuable and can be used for frying. The rest are mainly used to stew a hare or prepare dishes from minced meat.

Soaking

Young specimens, as well as game prepared in the field, need to be thoroughly washed. In other cases, it is recommended to soak the meat in water for 24 hours. 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 begin 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. It is better to cook old meat.

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

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

In camping conditions, instead of a spit, you can use a pointed stick or a strong branch, which is placed 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 on all sides. This recipe for cooking wild hare is quite simple; the dish is 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: best recipes

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

The marinade may contain a variety of ingredients:

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

How to prepare a hare for marinating is described in the previous paragraph, and now let’s move on to mastering various marinade recipes.

Frying recipe

Take three liters of water, add three teaspoons of salt and sugar, three glasses of vinegar, herbs and spices to taste. Cover the carcass with onion, cut into rings and fill with the resulting mixture. If you have white wine, you can use it instead of vinegar. Cucumber pickle or sauerkraut juice will also work. Using these vinegar substitutes, you should double their proportion, that is, add two instead of one glass. 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 does 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 juice squeezed from half a lemon, salt and pepper. Rub the pieces of meat with this mixture and leave for a couple of hours. Stewed 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;
• semi-sweet red wine - 0.5 cups;
• broth - 0.5 cups;
• sugar - 1 teaspoon;
• chilli.

Mix all the ingredients, crush the garlic and soak the meat in this mixture for several hours.

Grill recipe

Take vinegar, soy sauce and honey in equal quantities, 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.

Universal recipe

Not only recipes for hare, but also for other types of game can be based on this marinade. It will perfectly highlight the taste of the product. 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 the mixture has cooled, finely chop the onion and also add a few cloves of crushed garlic. Finally, pour in red wine - about half a liter and 250 ml of 3% vinegar. The longer we keep the carcass in the marinade, the better. But it is advisable that she lie in it for at least 12 hours. It needs to be turned over periodically.

Yogurt recipe

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 delicious, and the meat acquires a delicate taste and light color.

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 spoon of curry, a pinch of salt, cardamom and turmeric. Beat the mixture and knead the meat with the prepared marinade. The option pays off when you need to cook something “quickly”. This is a kind of express method of combating the specific smell of meat.

How to marinate correctly?

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

What rules must be followed when carrying out this process?

• There is no need to supplement the composition with a large number of spices, as they can drown out the natural taste and aroma of meat;
• You should not marinate meat that will subsequently be cooked;
• The maximum temperature to which the marinade is brought is 90 degrees; under such conditions, excess bitterness will be removed from the spices. Some chefs believe that if you boil the marinade, it will become richer and impart more aroma and flavor to the meat. This is not correct; over a long period of time, the carcass will absorb all the necessary substances;
• You need to pour the cooled mixture over the meat;
• The duration of marinating 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.

Hare recipes

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

Meat in French

This is one way to cook a hare in sour cream. “Yoghurt” is used as a marinade, the recipe for which can be found above. You definitely need to know how to soak a hare.

After this, the carcass is stuffed with lard, you will need about 200 grams of this product, and goes into the oven. Cooking a hare at home is convenient because you can use a goose chaser for this. Every 10-15 minutes, carefully pour sour cream over the carcass, turning it periodically.

The recipe for hare in sour cream is quite simple, and as soon as an appetizing crust is formed, the meat can be removed and served along with the sauce formed as a result of its preparation. Sprinkle the dish with herbs on top.

Roast hare

After carrying out all the preliminary procedures, rub the carcass with a mixture of salt and juniper berry juice. We stuff the carcass with 50 grams of lard, coat it with butter and place it on a baking sheet into which we pour a little water. The heat in the oven must be high to create a golden brown crust, but after 15 minutes we reduce it.

Roast hare takes about 1.5-2 hours to cook, depending on the volume of the carcass. Periodically pour it with the resulting juice, and at the end with sour cream. Housewives really like cooking hare in sour cream, as it gives the meat a delicate, unforgettable taste.

Hare in a slow cooker with a cheese crust

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

Fry the onion in animal fat in a slow cooker, add chopped potatoes, salt and pepper. Then, place pieces of meat on top, pour in 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 “stew” mode. How to cook a hare in a slow cooker is not a difficult task; you can add any other ingredients to your taste.

Vegetable stew with meat

You can prepare hare stew in the following way: the prey is cut into large pieces, marinated and fried until cooked with animal fat. After this, the pieces are cut into smaller ones and placed in a pan. Fry carrot slices, turnips, parsley root, potatoes and onion seedlings over medium heat.

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

Homemade hare

Many housewives wonder how to cook a hare in a cauldron. This is a completely feasible task, and the result is a very tasty dish made from available ingredients. After soaking, the meat is cut into portions and transferred to a colander. After the excess liquid has drained, fry the meat over high heat until an appetizing crust. At this time, peel the onions and carrots, cut everything into large cubes. Place meat and chopped vegetables in a cauldron, add half a tablespoon of salt and pour boiling water until the water completely covers the food. Cover the cauldron with a lid.

We already know how to stew a hare, 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 hare in sour cream will require a significant amount of time: cook the meat for an hour and a half, then pour the sour cream sauce into the cauldron and leave to simmer for about another hour. But the result exceeds any expectations; the dish turns out exquisite and tender. It can be served on a festive table 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 incredibly tasty, but also very healthy. This delicacy should be on the table every morning.

Hare meat makes excellent cutlets, very tasty shish kebab, meatballs and soup cooked in clay pots. Each housewife, 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, and peas. Invitees and family members will enjoy delicious dishes prepared in a good mood.

Video

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

And another interesting recipe - hare meat in sour cream.

Hare meat is dietary and does not contain many calories. When choosing hare meat, pay attention to the nuances. For example, there are two types of hares - hare and hare. Hare meat is considered tastier and healthier. Mountain hares are also considered tasty; second place is occupied by hares that live in the steppes and forests.

The age of the animal plays an important role. It is preferable to choose young hares for cooking - up to a year. Distinctive features of a young animal: older individuals are thinner and more sinewy, while young ones have a short and thick neck, leg bones break easily, soft ears and thick knees.

It is better to hunt hares from September to the end of March, when they are more well-fed. Check out some delicious and interesting recipes for cooking hare in the oven.

Baked hare in sour cream

Many people consider hare meat to be tough and dry, but if you cook hare in sour cream in the oven correctly, the meat will turn out soft and juicy.

Ingredients:

• hare;
• 300 g bacon;
• bulb;
• 3 tablespoons tbsp. flour;
• a glass of sour cream;
• spices;
• butter – 2 tbsp. spoons;
• 250 g chicken broth.

Preparation:

1. Chop the carcass into several pieces. Cut each piece of meat in several places and place a piece of bacon into these cuts.
2. Cut the onion into cubes, melt the butter.
3. Grease a baking sheet with vegetable oil and place the meat, sprinkle onions on top and pour melted butter over the hare.
4. Let it bake. The oven should warm up to 200 gr.
5. Bake until the crust of the meat is golden brown, periodically baste the meat with the juice that forms during cooking.
6. When 15 minutes remain until the end of cooking, remove the meat and pour the juice into a bowl.
7. Add sour cream, broth, spices and salt to the juice. Place on low heat to simmer.
8. Fry the flour in a frying pan and carefully add it to the sauce when it boils. Stir while doing this. Cook for 5 minutes.
9. Pour the sauce over the meat and return the pan to the oven for 40 minutes.

Required ingredients:

• carrot;
• hare carcass;
• 8 potatoes;
• 2 eggs;
• raises oil;
• 150 g mayonnaise;
• garlic - 3 cloves.

Preparation:

1. Cut the soaked hare into pieces. Add ground pepper, salt and vegetable oil. Stir.
2. Chop the garlic and add to the meat. You can use dried herbs and spices. Marinate the meat for a couple of hours.
3. 15 minutes before the end of marinating, add 100 g of mayonnaise, stir the meat and leave again for 20 minutes.
4. Cut the onion into half rings and grate the carrots.
5. Peel the potatoes and cut into slices.
6. Place the ingredients in layers on a greased baking sheet: meat, onions, carrots and potatoes.
7. Mix mayonnaise, eggs, spices and salt in a glass of water. Whisk everything well. Pour the mixture over the meat.
8. Bake the hare with potatoes in the oven at 160 degrees. about 2.5 hours.

To get rid of the specific smell of hare meat and make it softer, it is recommended to keep the carcass uncut in a cool place for several days. If this is not possible, before cooking the hare in the oven, soak the meat for a day or 12 hours in cold water (which you change several times), in water with vinegar, marinade or whey.

Hare with spices and vegetables in the oven

Wild hare meat is very useful not only because it is dietary. It contains minerals, calcium,

Hare meat is considered to be not only quite tasty and dietary meat, but also a real delicacy, so every housewife should know how to stew a hare. Its meat contains a large amount of various minerals, vitamins, and so on. The composition of the meat is so unique that it is often used for therapeutic and preventive nutrition. However, you need to know how to soak a hare - this will allow you to cook it correctly, because this meat has a number of very specific features.

The hare is a very active game, which is why its meat can be too tough and dry, but if you properly prepare it for cooking and subsequent heat treatment, you will ultimately be able to obtain a delicious dish with a delicate taste and aroma.

How to marinate a hare: recipes

It is not at all necessary for the housewife to know what kind of hares there are, since the principle of preparing these animals is always the same. First of all, you need to take the animal carcass. As a rule, a hare is brought back from a hunt, so there is a high probability that it may contain shot. It is necessary to get rid of it.

There are several recommendations regarding how to soak a hare. The carcass should be cut into medium-sized pieces and soaked in water for about two to three hours. The water must be changed periodically until it becomes completely clear. After this, the meat is transferred to a colander and the water is allowed to drain thoroughly.

It is best to marinate a hare in cream or sour cream - these products will soften the tough meat and emphasize its unusual and delicate taste. For one kilogram of hare meat you will need to take:

• 250 grams of sour cream or cream;
• about 7 laurel leaves;
• black peppercorns no more than 5 pieces;
• salt and sugar.

For marinating, it is best to use glass or enamel dishes. Sprinkle the pieces of meat with a small amount of salt and add a little sugar, mix thoroughly. After this, sour cream or cream, bay leaf, and pepper are added to the meat. To make the effect of marinating even better, place the hare under slight pressure - cover the pan with a plate, and place a liter jar filled with water on top. After this, the hare is kept in the refrigerator for 3-5 hours. The meat is perfect for baking in a cauldron or in the oven.

It is very good to marinate a hare in white wine. To do this, for 1 kg of meat you need to take about 200 grams of white semi-sweet wine, a little salt and a mixture of allspice. Place hare meat in an enamel pan, pour in white wine, add salt and pepper. The hare meat is sent to a cold place for two to three hours. It is best cooked in the oven.

Another quite tasty marinade is onion. To prepare it, the following products are used for 1 kg of hare meat:

• about 250 grams of grated onions;
• Bay leaf;
• black peppercorns;
• oil - sunflower or olive;
• a little sugar and salt.

The hare meat is cut into small pieces and placed in an enamel or glass bowl, add the required amount of onion, sugar and salt, about 7 bay leaves, 15 peppercorns and no more than 4 tablespoons of butter. All this must be mixed thoroughly. In this case, the meat should be marinated for quite a long time - about 7-9 hours. Hare meat prepared in this way is stewed or baked in the oven. It is also perfect for grilling kebabs. There are quite a few ways to prepare hare meat; it is important to follow the recipe exactly, so that the dish turns out tasty and juicy.

To improve the taste, hare or rabbit meat is marinated: put in a ceramic dish, poured with cold marinade and left for a day in a cold place.

Products

• onion - 50 g;
• carrots - 25 g;
• parsley root - 25 g;
• celery - 25 g;
• peppercorns - 1 g;
• bay leaf - 0.1 g;
• sugar - 20 g;
• salt - 20 g

Preparation

1. Vegetables are finely chopped.

2. Put 2-3% in vinegar, add sugar, salt, spices.

3. Cook for about 10-15 minutes over low heat, then cool.

4. Young hares (rabbits) should be marinated for 4-5 hours, and old ones - up to 24 hours.

• Universal marinade
  

For a whole carcass of a hare or rabbit, you need to heat 2 liters of water to 70-90 degrees with carrots, 2 bay leaves, 20 peas of black and allspice, 3-5 cloves. Add 2 tsp. salt and 1 – sugar. After cooling, add a finely chopped onion (shallots work great, of which you need to take 5-6 pieces) and 2-3 crushed cloves of garlic. And then pour in 0.5 liters of red, 250 ml of 3% vinegar (take 80 ml of regular 9% table vinegar and dilute three times). Keep the carcass in this marinade for at least 12 hours, preferably a day or a little longer, turning occasionally

• Yogurt marinade for hare (rabbit)
  

To marinate, cut the meat into small pieces, separating it from the bones as much as possible. You need 1 kg of meat, take 100 grams of natural yogurt (you can also use fresh yogurt), add 1 tsp. vinegar, 1 teaspoon lemon juice, half a teaspoon of curry, a quarter spoon each of salt and turmeric powder, a pinch of cardamom. Beat the mixture. Mash the meat well with the marinade and leave for about an hour. This is a kind of express option, but it fights off the “hare spirit” very well. The meat noticeably brightens and becomes similar to rabbit meat.

• Marinade for hare with white wine and lemon juice

In 0.5 liters of white semi-sweet wine, add half a teaspoon of salt, a few crushed allspice peas, 2-3 cloves and cut half a lemon with the skin into rings. Greens include rosemary or cilantro. Marinate for no more than 4 hours, otherwise the meat will be bitter. Great for roasting in the oven or over an open fire.

• Recipe for frying a hare (rabbit)
  

Take tsp for 1 liter of water. salt, 1 tbsp. vinegar, 1 tsp. sugar, herbs and spices. 1 tbsp. Vinegar can be replaced with 2 glasses of white wine, sauerkraut juice or cucumber pickle. Cut 2-3 large onions into rings for the carcass. Marinate for at least 3 hours (preferably overnight).

• Recipe for stewing

Chop a bunch of greens, take 150 ml of vegetable oil, add the juice of 1/2 lemon, salt and pepper. Mash the pieces of meat well with the marinade and leave for 3-4 hours. Marinade with herbs, lemon and kiwi.

• "Savory" recipe

1 tbsp. a spoonful of grated ginger (or dry powder), 3 cloves of crushed garlic, 2 tbsp. l. soy sauce, half a glass of semi-sweet red wine, half a glass of broth, half a teaspoon of sugar, chili pepper. Cut the meat into small pieces and marinate for several hours.

• Grill recipe

Mix 10 tablespoons of vinegar, soy sauce and honey, finely chopped 2 large onions, 5 cloves of garlic, 1 tsp. sweet red paprika, 1 tsp. oregano herbs, 150 ml vegetable oil, pepper. Add salt. Marinate for 2-3 hours.