Hair description and pairing

Ingredients for Hair description and pairing

Instructions for Hair description and pairing

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Hares are best from 3-12 months. When shopping, you must notice whether the hair is freshly shoveled and does not have too many spawning years and is not too thin. Also, hare should be "broken up" immediately after it has been shot, as the meat in this way is easier kept healthy. Young hares have yellow little soft pointed eyes that are easily torn. Old hares have yellow and ejected ears and big yellow teeth and are more or less gray-haired. 4 months old hares often get a white spot on the forehead.

A hair fills just like an animal. You cut a cut from the throat over the belly to the tail and a cut across the inside of the legs and then flip with a knife the skin off. The head can also be flared, and the hair is fully healed. Only after the skin is removed, hair is cut into the abdomen. The intestines are taken and the animal is washed in several layers of water, after which it is dried. If the hair is very bloody, it can be put into water for a few hours after which it is dried well. The vertebrae keep a nice shape.

The obstacles are removed with a sharp knife, and the legs can be removed from the bones. The meat is then re-joined. The ribs are chopped over and cut off just below the fillets.

All the waste can be boiled and used for brown soup