If there is a hunter in the family, and besides, he is lucky - that's great. He will definitely bring home his hunting trophy, one of which may be a hare. The recipe for a hare stewed in sour cream is not very simple, but very tasty.
What is required for cooking:
- the back of a hare (you can also use rabbit meat);
- bacon - 200 gr.;
- fatty sour cream - 2-3 glasses;
- vegetable oil - 2 tablespoons;
- salt, pepper - to taste.
Let's start cooking. Remove the skin from a hare or rabbit, gut and cut off the front part. Rinse the back well several times. To remove a specific smell, it is necessary to put the carcass in the freezer for 2-3 days or soak it for the same amount of time in vinegar diluted with water. The water should be slightly acidic. After these procedures, the hare can begin to cook.
Cut the bacon into small cubes, stuff the hare, season with salt, pepper and place it in a thick-walled pan or in a frying pan greased with vegetable oil. Preheat the oven to 240 degrees and fry the hare until golden brown. After that, reduce the temperature to 180 degrees, add water to the brazier and put it back in the oven. Then you need to add water as needed several times, periodically turning the hare over. When the meat is ready (this can be determined by the ease with which it lags behind the bone), pour sour cream over it and cook for another 10-15 minutes. The hare is served with any side dish.
