Hare meat (French Lièvre ) refers to the meat of hare and in Europe usually the meat of the brown hare ( Lepus europaeus ). The meat of the hare is assigned to the game , so the animals are hunted and do not come from farmed animals .
Under Hasenbraten means the hare and both severed hind legs together; the back is usually fried whole. The chest with the two forelegs, the liver, the heart, the lungs and the head belong to the Hasenklein (Austrian rabbit cub ).
Hares are typical game in Europe and the animals are and were hunted mainly to obtain the meat for various dishes and to produce the hare fur . In addition to the brown hare, almost all other types of hare are also hunted and used internationally. Adult rabbits typically reach a body weight of 3 to 4 kilograms, but can also become heavier, especially in late autumn to early winter. The hunting season and thus the season for hares usually extends from the beginning of October to mid-January.
The meat is particularly similar to the rabbit meat of domestic rabbits , which are kept as pets and livestock, or of wild rabbits and that of various rodents . Young rabbits have light to gray-red flesh, older animals are dark red.
To check the age of the hare, the hare spoons are torn at the black round spot , or the fur on the inside of the legs (clubs): if they tear easily, the hare was young. The ribs and forelegs of young hares are easy to break, and their lower jaws are easy to tear open. In the case of a withdrawn hare, the terminal bone of the young hare, where the legs have grown together, can be easily cut through; the cut surface is white, whereas in the old hare it is red.
Hares are thrown out and hung in their fur for three to four days , in winter for up to a week. The hare legs are severed just behind the hips and cut in half along the extension of the spine. Or fillets and nuts are cut from the back. The head is cut in half and used to make rabbit pepper without eyes. The back and legs are skinned .
Forms of preparation
Young rabbits between three and eight months of age have the highest meat quality; they are usually larded whole or in parts and roasted. Older animals are usually braised in pieces and made into a hare pepper or into farces , soups or pies . In addition to the whole hare, different parts of the hare are also used separately in the kitchen, such as the hare legs and legs (front legs), hare chops , the back of the hare or hare fillet from the back of the animals.
There are several standard recipes for preparing the hare as a whole. For example, the German-style rabbit ( Lièvre à l'allemande ) is peppered and roasted and the roasting is cooked with sour cream to make a sauce, this dish is typically served with red cabbage and mashed potatoes . In the English-style preparation ( Lièvre à l'anglaise ), the whole hare ( headless ) is stuffed with a farce of beef kidney fat, soaked bread, chopped hare's liver , lemon peel, chopped ham , eggs, herbs and spices, sewn up and then fried. He is with the slaked Bratsatz and currant jelly served.
Historical roast hare
In the past, rabbits were hung in their fur for up to eight days before the intestines were removed. The actual roast hare consisted of the back of the hare ( Ziemer ) with the hind legs that were not separated from the back, so a specially shaped hare pan was required. The bloody water in which the slaughtered hare was washed was poured into the garden as fertilizer .
- "Hase" In: F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); S. 316 ff. ISBN 978-3-86820-344-8 .
- The kitchen in the German community center: detailed instructions for cooking, baking and canning . Wiesbaden: H. Staadt, 1901, p. 141–142 ( archive.org [accessed January 14, 2019]).
- Davidis, Henriette: Practical cookbook for ordinary and fine cuisine. Pp. 176–177 , accessed January 14, 2019 .
- F. Jürgen Herrmann (Ed.): Herings Lexicon of the kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016), ISBN 978-3-86820-344-8 , p. 316 ff.
- Franz Maier-Bruck : The Great Sacher Cookbook. Austrian cuisine. Wiener Verlag, 1975, pp. 362-364.