Skinned hare from Uruguay 2kg

Hare is an exceptionally flavorful and nutritious game meat (game). Its meat is dark, lean, and dense in texture, with a strong flavor from its diet and natural lifestyle.

Characteristics:

1. Texture and flavor: The meat is lean, low in fat, and full-flavored. It is tougher than rabbit because hares are highly active.
2. Cut breakdown:
   • Forequarters: Includes the legs and breast. Ideal for stews and braised dishes.
   • Loin (fillet): The most tender and prized cut, ideal for pan-frying or quick roasting.
   • Hind legs: Meatier and ideal for slow cooking or roasting.

Cooking methods:

• Stifado: Traditional Greek hare stifado is one of the most popular ways to prepare it, with pearl onions, wine, vinegar, and spices.
• Marinating and roasting: Hare should be marinated in wine, vinegar, or lemon to tenderize the meat and reduce its strong smell.
• Pot or oven: Ideal for slow cooking to tenderize the meat and bring out its flavor.

Cooking tips:

1. Marinating: It is recommended to marinate for at least 12 hours in a mixture of wine, vinegar, garlic, onion, and herbs such as bay leaf, rosemary, or thyme.
2. Low temperature: Lean meat needs slow, careful cooking to prevent it from drying out.
3. Side dishes: Pairs perfectly with rice, mashed potatoes, or polenta, as well as sweet-and-sour sauces such as blueberry or plum sauce.

Nutritional value:

• Rich in protein, low in fat, and high in iron, zinc, and B vitamins.

Classic recipes:

• Hare stifado: With pearl onions, red wine, bay leaf, and cinnamon.
• Roast hare with spices: Marinated in olive oil, garlic, and rosemary.
• Hare soup: Hearty and nutritious, ideal for winter.