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  Added: May 17, 2011  •  Visited (404)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Hare With Sour Cream
(Zaiyats V Smetane)
What You Need:
  • Hare (can be substitute by rabbit)
  • Sour cream
  • Lard or fat bacon
  • Salt
  • Peppercorns

  • How To Cook:
    1. Skin and clean a hare.

    2. Cut off its head well below the neck, as the head and neck of a hare are of inferior flavor.

    3. Make small incisions in the skin and fill them with lard or fat bacon.

    4. Rub well with salt, place a few peppercorns inside the body and roast in a moderate oven (350°F) for 2 hours, basting frequently.

    5. Hares are usually very lean, so at least 4 oz. of fat should be used for the roasting.

    6. When the hare is cooked lift it on to another dish and keep hot.

    7. Pour away the fat from the roasting tin, leaving only the brown sediment.

    8. To this add ˝ pint of sour cream and slowly stir in a dessertspoonful of flour and mix well.

    9. Blend and cook the sauce carefully and pour it over the carved hare.

    10. Serve with beetroot puree.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Russia
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Dairy » Sour Cream
    Main Ingredient » Meat & Poultry » Lard & Fat


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