Casseroled Hare with Sour Cream

Casseroled Hare with Sour Cream - Russian Meat Recipe

How to Cook & Prepare Casseroled Hare with Sour Cream:

1 hare (about 3 kg) 2 cupsful sour ceam
2 carrots 2 tblsps flour
2 parsley roots 3 tblsps butter
2 onions salt
1 cupful vinegar minced parsley or dill

I

Chop the prepared hare into three pieces (loin, rump and shoulder), cut away the membranes. Cover the meat with 1 litre of water to which one cupful of vinegar has been added. Set aside to marinate for 2 or 3 hours. Drain, season with salt, put on a baking pan together with sliced vegetables, pour butter over and bake in a hot oven until golden brown. Baste regularly with pan juices. When the meat is tender, chop into portions and put into a shallow casserole. Make a sauce by combing the pan juices and the sour cream. Bring to a boil and pour over the carved hare. Cover with a lid and bake for 25 to 30 minutes.

II

Chop the prepared hare into portions and soak in marinade for 1 to 1 ½ hours. Drain and fry in butter and put the pieces in a saucepan. In a separate saucepan mix, season with salt and bring to a boil the meat juices and sour cream. Stir in the flour which has been combined with creamed butter and one cupful of stock (or water). Stirring constantly, cook for 3 or 4 minutes. Strain and pour over the hare. Sprinkle with minced parsley or dill. Garnish with boiled or fried potatoes.

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