The hare meat is not only tasty, but also very healthy - it contains a lot of elements necessary for humans. Braised hare is not very greasy and tender and it is perfect not only for allergy sufferers, elderly people, children, but also for nursing mothers.
Pick your recipe
You will need
-
- hare;
- bow;
- 9% vinegar;
- sour cream;
- salt;
- vegetable oil.
Instruction manual
1
Wash the carcass of a hare (weighing 3-3.5 kilograms) in cold water, clear of films and cut into pieces. Transfer the pieces to a cup and pour a liter of cold water and a glass of vinegar. Leave the meat for marinating in this form for 2-3 hours.
2
Peel and cut into half the 2 middle onion heads. Remove the meat from the marinade, transfer to a pan or a baking sheet, pour 3-4 tablespoons of odorless vegetable oil, salt to taste, add onion. Place in an oven preheated to 180 degrees and fry until golden brown. Be sure to pour the meat at least 3-4 times the meat formed on the baking sheet (if this is not done, the pieces of the hare will turn out to be dry and hard).
3
After the meat is well-fried, remove the pan or pan from the oven and transfer it to a not-so-deep pan (non-stick is best for stewing). Prepare the sauce from juice and 2 cups of sour cream and fill them with everything (it is best to use store sour cream of 15-20% fat). Close the pan tightly and place in the oven to simmer for 25-30 minutes.
note
To remove extraneous odors before cooking, it is necessary to soak the hare for at least 10 hours.
Useful advice
In order for the stewed rabbit to turn out very tasty, before frying it needs to be stuffed with fat. To do this, in the cuts in the pulp, you need to insert a pork fat, previously cut into small sticks of 0.5 centimeters thick and 4-5 centimeters long.