The hare meat is very tender, soft and very tasty. Before cooking, you need to marinate it for several hours, and if the hare is old, then within 24 hours. Serve hot and with a side dish of your choice: rice, buckwheat, potatoes or pasta.
It is necessary
- - 300 g hare
- - 50 g sour cream
- - vegetable oil
- - 25 g garlic
- - salt and pepper to taste
- - 250 g potatoes
- - 2 tbsp. vinegar
- - 20 g granulated sugar
- - 50 g onions
- - 50 g carrots
- - bay leaf to taste
- - 1 liter of water
Instructions
Step 1
Prepare the marinade first. Dissolve vinegar in water, then add salt and pepper to taste, onions, carrots and bay leaves. Put on fire and boil for 10-15 minutes. Then remove from heat and leave to cool.
Step 2
Rinse the hare well, cut it into front and back parts, while each part is divided into two halves along the spine, fill with cool water and leave for 2-3 hours.
Step 3
Then drain and soak in a cold marinade for about 3-5 hours. Old hares are pickled for about a day. Very old hares must be boiled after pickling.
Step 4
Remove the pieces of the hare from the marinade, dry with a towel, rub with salt, garlic, pepper and fry in vegetable oil until golden brown. Then pour over each piece with sour cream and fry in the oven or oven for 45-60 minutes, while turning the pieces two or three times and pouring the released juice.
Step 5
Prepare a side dish. Peel the potatoes and fry in vegetable oil.
Step 6
Serve the finished hare hot with fried potatoes.
