You will need
  • - 300 g hare
  • - 50 g sour cream
  • - vegetable oil
  • - 25 g garlic
  • - salt and pepper to taste
  • - 250 g of potatoes
  • - 2 tbsp. vinegar
  • 20 g granulated sugar
  • - 50 g onion
  • - 50 g carrots
  • - Bay leaf to taste
  • - 1 liter of water
First prepare the marinade. Dilute with water vinegar, then add salt and pepper to taste, onions, carrots and Bay leaf. Put on fire and boil for 10-15 minutes. Then remove from the heat and leave to cool.
Thoroughly wash the hare, cut it into front and rear portions, with each portion you divide the spine into two halves, fill with cool water and leave for 2-3 hours.
Then drain and soak in cold marinade for about 3-5 hours. The old birds are marinated for about a day. Very old birds after marinating, you need pre-boil.
The pieces of rabbit, remove from the marinade, dry it with a towel, RUB with salt, garlic, pepper and fry in vegetable oil until Golden brown. Then each slice pour the sour cream and fry in the oven or the stove for 45-60 minutes, the pieces should be two to three times to turn over and pour the separated juice.
Prepare the garnish. Potatoes peel and fry in vegetable oil.
The hare is ready serve hot with fried potatoes.