Today I want to share with you some unique recipes from hare. Of course it's not everyday dishes urban residents, but in the countryside could well be used in one form or another. Enjoy!
Hare in cream sauce with apples
Hare 110 marinade 75 20 bacon, sour cream 40, 75 broth, flour 5, lard for frying 4, apples fresh 50 or dried 10, 150 garnish, pepper.
Hind legs and back of hare, seasoned marinated, lard lard, sprinkle with salt and pepper, brush with cream and fry in Ovens until half. Then cut them into portions, add finely chopped fresh or dried apples, put in a saucepan or korobin and pour the broth, boiled meat from roasted bones, add sour cream, meat juice obtained by roasting and stew. With drained cooked meat broth with sour cream in another bowl, add the fried as for sauces, wheat flour, boil, drain and pour the sauce the meat. The meat in the sauce to boil and store up to feed on the steam table closed or poorly heated areas of the plate.
Post a rabbit with roast potatoes, braised beets, boiled beans or semolina dumplings.
Hare fried in breadcrumbs
Hare 110 marinade 75, lard 4, 75 broth, onions 25, dry red wine 10, bay leaf and cloves 0.02, 10 flour, eggs 8, 20 white bread, vegetable fat for frying 12, garnish 100, 150 cucumbers or tomatoes, 80 peppers.
Hind legs and back of hare, seasoned, marinated, fried in lard in Ovens. Then put in a saucepan, pour the broth, cooked meat from the bones, add the marinade (20 g per serving), red wine, browned onions, bay leaf and simmer.The finished meat is removed from the broth to give it a little cool, cut into portions and store up to cooking in a sealed container.The broth in which tushilos meat, season with dried as for sauces, wheat flour, boiled for 10 to 15 minutes and strain. Keep on the steam table in a sealed container.
For 10-15 minutes before serving pieces of cooked meat sprinkled with salt and pepper, breaded in flour and then moistened raw egg, wheat bread crumbs. Fry in fat (fried), and warm in ovens.
Serve with fried potatoes, fried fresh mushrooms. You can submit as cucumbers, tomatoes, lettuce. The hare sauce in a gravy boat to file.
Hare stewed in sour cream
Hare 110, marinade 75, 20 bacon, sour cream 40, 75 broth, flour 5, lard for frying 4, garnish 150, pepper.
Rear legs and back of a hare, soaked in marinade, larded bacon, sprinkle with salt and pepper, brush with sour cream and fry it in the oven until soft. Then chop them into pieces, put in saucepan and cover with broth cooked from roasted meat bones, add sour cream, meat juice obtained by frying, and stewing.
With drained cooked meat broth with sour cream in another bowl, add the toasted in him, as for sauces, flour, boil, drain and pour this sauce the meat.
Meat in sauce to boil and store before filing closed on steam table or in poorly heated stove area.
Submit a rabbit with roast potatoes, braised beets, boiled beans and dumplings from semolina.
Keywords: Hare in cream sauce with apples, Hare fried in breadcrumbs, Hare stewed in sour cream
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