It is not for nothing that hare meat is considered a delicacy, because if it is cooked correctly, it will literally melt in your mouth. Anyone who tastes a well-cooked hare at least once will never forget its taste. The recipe for the hare described below will surely please and after that you will cook the game more often.
It is necessary
- - hare 1 kg;
- - pork fat 100 g;
- - fat for frying 30 g;
- - butter 30 g;
- - flour 50 g;
- - 2 cups cream;
- - meat broth 250 ml;
- - sage, vinegar, pepper, salt.
Instructions
Step 1
Use a knife to cut the hare carcass into small pieces. The carcass is cut in this way: first, the entrails are removed, the fat is removed, the back part is cut off, the paws (if the hare is large, then the paws can be divided in half), the body is cut into equal pieces.
Step 2
Pour the resulting pieces with a weak vinegar solution and marinate for 20-30 minutes. Remember that hare meat is different from rabbit meat, so skipping this step is highly undesirable. You do not need to marinate the meat if your hare is very young.
Step 3
Next, you need to dry the pieces of hare, stuff with pieces of pork fat and fry in a skillet with fat.
Step 4
Once the meat is done, transfer it to a bowl, cover with a towel and keep warm.
Step 5
The oil in which the hare was fried in a pan must be drained. The juice that remains at the bottom is diluted with pre-cooked meat broth and boiled for several minutes.
Step 6
Beat the cream with flour and add to the broth. It is also worth adding sage to the sauce, it will add spice to the dish. You need to boil the sauce for several minutes, while remembering to constantly stir it.
Step 7
Strain the sauce and pour it over the roast. You can decorate such a dish with any greens: dill, parsley, onions.
