Hare, Calories, benefits and harms, Useful properties

The hare is the most common
type of small game game. Lives almost everywhere.
Lonely lifestyle. He goes out to feed in the evening, in the dusk
or early in the morning. Lives, as a rule, in the places of his
birth. In case of danger, moves away from habitable places
no more than 2 km, then comes back. In winter
highland hares descend into lowlands.
The hare has its own paths in the habitat. Hare
– the beast is very clean. Likes combing wool with his paws
and wash with your tongue.

In the pasture, hares are constantly jumping up and down. Finding danger
knock with their paws. They return from feeding in the morning and hide
in his lair. They climb into the lair backwards, tangling traces
against the wind. For the den, the hare chooses sunny, protected
from the wind places, quiet, dry. It can be under the tree too,
bush, in dry grass, on arable land and in winter crops, etc.
hides a hare well in its habitat. 3 hare’s diet
varied plant foods. In winter it feeds on winter crops
and roots remaining in the fields, as well as dry grass.

Likes to nibble bark from trees, especially from acacia,
trees with a soft trunk of fruit trees. Fight
with this damage it is possible, with the beginning of winter tying the trunks

The most delicious meat is considered to be the meat of hares no older than one.
of the year. Young hares have plump legs, short
neck and soft ears. The hare meat is covered with a film from which
it must be freed with a sharp knife. You only need to leave
a thin layer of the skin. It is tough and therefore before consumption
it must be placed in the marinade for at least 10 hours,
which will give it extra softness. Marinade can
be water-vinegar solution or vinegar-vegetable
or whey.

The taste of hares depends on the species characteristics,
ways of extraction, age and, finally, from changes,
caused by this or that storage method. Hare meat
dense consistency, almost no fat and has a specific

storage. If you store frozen carcass for a long time
outdoors or indoors, it loses a lot of water, meat
becomes darker when exposed to air and / or light.
When stored at very low temperatures (-25 and below),
then, when defrosting, such meat does not retain juice.

To maintain the optimal qualities of rabbit meat, you must:

  1. 1drain as much blood as possible
  2. 2store frozen carcasses in tight bags,
    at not very low temperatures

The age of a hare can be determined as follows –
in a young man, the front legs can be easily broken;
thick knees, short and thick neck, soft ears.
Old hares are long and thinner.

To improve the taste of meat, some wet it (already gutted)
several hours in water, vinegar, or kvass. Others only rub
it with vinegar, leave it for a couple of days, and wash it out before cooking
and cleanse. Before cooking, it is recommended to keep the meat in
marinade, stuff with lard and use
a large amount of fat.

Calorie content of hare

Hare has a high protein and fat content and contains
182 kcal per 100 g. This type of meat is considered light and dietary
in comparison with other species (rabbit, pork).

Nutritional value per 100 grams:

Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal 21,3 11 – 1,3 66,5 182

Useful properties of hare

Hare is incredibly healthy and nutritious. No wonder
butchers call the best part of beef fillet “bunny”.

Hare meat tastes sweeter, which makes it
unique of its kind. It is a dietary meat.

It contains an order of magnitude more protein than the other
meat, but at the same time it contains a minimum of fat, which
very important for a complete diet.

This excellent, tender, tasty meat contains vitamins B6,
C, PP,
as well as iron, cobalt,
phosphorus, potassium,
fluorine and manganese.

Hare helps to balance the optimal
metabolism, due to which it improves in general
health. In short, meat has many advantages. To that
however, it is an irreplaceable product in baby food.

Hare is useful for diseases of the biliary tract, liver,
allergies and hypertension, as well as in diseases of the digestive

Dangerous properties of hare

Eating large amounts of hare meat can lead to
development of gout
and arthritis
in adults, as well as to the appearance of neuro-arthric diathesis in children,
since it contains purine bases, which in the human body
turn into uric acid, which causes these diseases. She is
lays down precisely in the joints and tendons.

In addition, you should not eat hare meat for people suffering from psoriasis.
and psoriatic arthritis, as it is rich in amino acids that transform
into hydrocyanic acids after digestion, which reduce acidity
in the body and can lead to an exacerbation of these diseases.

Cases of individual intolerance to hare have also been recorded.

Everyone who wants to know not only how to cook a stewed hare deliciously
in red wine with cream, but also how to properly cut it and
marinate, must watch this video.

See also the properties of other types of meat:

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Anna Evans

Author ✓ Farmer

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