You will need
    • carcass of a hare
    • vinegar
    • sunflower oil
    • parsley root and celery
    • 1 carrot
    • 1 onions
    • garlic
    • salt
    • black pepper
    • fragrant
    • Bay leaf
    • 1 pack of sour cream (250-300g)
Some recipes suggest to soak the rabbit for at least a day in cold water, vinegar or kvass. It is only possible to coat the carcass with vinegar, without dropping it in the brine, and stand thus for two days. However, there are more complex recipes marinades. They not only remove the unpleasant smell and taste, but also prepare the meat for subsequent cooking of delicious dishes.
Take the carcass of the rabbit and soak in a large pot with cold water. It is better to start to do in the first half of the day. To night hare need as often as you can rinse under running water and pour into the pot with new clean water. At night, soak the carcass with specially prepared marinade.
For the marinade, take a pan. Pour her a glass of vinegar and sunflower oil. Add two cups of clean water. Thoroughly rinse and clean the vegetables — celery and parsley. Also put them in a saucepan. Also peel the carrots and onions. Spices for the marinade will need a Bay leaf, allspice and black pepper, preferably with polka dots. Salt the marinade. When adding spices, focus on your taste, but usually they are placed more to the marinade was spicy enough.
Now put the saucepan with the marinade on the fire. Bring it to a boil and set aside. While the marinade cools, take the hare.
With a sharp knife have a rabbit carcass . When the marinade has cooled to room temperature, place the hare. Soak the rabbit in this solution to about 12 hours
After 12 hours, you can begin the actual cooking of a hare. As a rule, hare stewed or baked. It is often prepared with the addition of sour cream to give the meat to softness and tenderness. Cut into portions of a hare , put in a saucepan with a thick bottom, add salt and pepper to taste and chopped garlic. Once the pieces are browned, pour the hare with a pack of sour cream, spread a small amount of water to make sure it doesn't stick and simmer for about two hours. When the meat is tender, turn off the fire.