When compared with other types of meat, hare is considered the lightest and most dietary. Its distinctive qualities include a high protein content, a sweet taste and an extremely delicate and juicy texture.
It is necessary
- • 2, 5-3 kg - hare meat;
- • 2 carrots;
- • 2 onions;
- • 200 ml of table vinegar;
- • 1 large pack (400 g) low-fat sour cream;
- • 2 tablespoons of flour;
- • 250 ml of water;
- • 1 bunch of parsley;
- • sunflower oil;
- • ground black pepper and salt.
Instructions
Step 1
Chop the hare into medium-sized pieces (you can immediately into portions), remove all films, wash the meat thoroughly under running water and soak in a bowl of cold water, adding vinegar (a glass of vinegar per liter of water). Put in a cold place for 1, 5-2 hours.
Step 2
Chop the onion, grate the carrots and fry in a skillet with a drop of vegetable oil. Remove the meat from the marinade and put in a frying pan, season with salt and pepper.
Step 3
Fry it on both sides under a lid over medium heat until a light crust appears and juice emerges. Do not drain the juice released during frying: it will be needed in the future for making the sauce. Place the fried pieces of meat in a saucepan or cauldron for subsequent stewing.
Step 4
To prepare the sauce, you will need a separate deep dish. In it, mix sour cream and the aforementioned juice along with frying, salt and add seasoning for the meat.
Step 5
In a small skillet, fry the flour mixed with butter and a glass of boiled water over low heat, then strain and add to the sauce. Stir the contents of the dish thoroughly.
Step 6
Pour the sauce over the meat in a saucepan and, bringing to a boil, cover with a lid. Simmer over low heat for about 15 minutes. The meat is ready to serve. Transfer the pieces to a dish, season with sauce and garnish with herbs. Fried or boiled potatoes, as well as stewed vegetables are suitable as a side dish.
