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
Instruction
1
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.
2
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.
3
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.
4
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.
5
Prepare the garnish. Potatoes peel and fry in vegetable oil.
6
The hare is ready serve hot with fried potatoes.