Braised Hare in Sour Cream

Main Dishes | Russian cuisine

⏳ Time

30 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Braised Hare in Sour Cream

Ingredients

Hare - 6 lbs
Parsley - 2 stalks
Carrot - 2 pieces
Onion - 2 pieces
Vinegar essence - 8 fl oz
Sour Cream - 2 cans
Wheat Flour - 2 teaspoons
Vegetable Oil - 3 tablespoons

Step by Step guide

Step 1

Cut the hare into pieces (loin, legs, shoulders), remove the membranes, rinse, place in a bowl, cover with cold water mixed with vinegar (240 ml of vinegar per 1 liter of water), and let marinate for 2-3 hours.

Step 2

After that, remove the pieces of hare from the marinade, place them on a baking sheet or skillet, season with salt, add the peeled and chopped roots and onion, drizzle with oil, and roast in a hot oven until a golden crust forms. During roasting, periodically spoon the juices from the baking sheet over the hare.

Step 3

Once roasting is complete, cut the hare into serving pieces, place them in a shallow pot, pour over the sauce made from sour cream and juices, cover with a lid, and place in the oven for 25-30 minutes to braise.

Step 4

To prepare the sauce, combine the sour cream and juices from roasting the hare in a pot, season with salt, bring to a boil, then add 2 tablespoons of flour, previously sautéed with oil and diluted with 240 ml of broth or water, and continuously stir while cooking for 3-4 minutes. After that, strain the sauce into the pot with the hare.

Step 5

When serving, transfer the hare to a dish along with the sauce and sprinkle with finely chopped parsley or dill. Serve with boiled or fried potatoes as a side dish. The hare is especially delicious if it is stuffed before roasting. For this, pork fat is cut into sticks 4-5 cm long and 0.5 cm thick, and small holes are made in the hare's meat with wooden skewers, into which the fat sticks are inserted.