Hare Braised in Sour Cream

Ingredients:

1 hare, about 3 kg / 6 1/2 lb
2 carrots
2 parsnips
2 onions
1 cup vinegar
2 cup sour cream
2 tbsp flour
3 tbsp butter

Chop hare into parts ( kidney, leg, shoulder blade), cut off membranes, wash, put in a pot, pour over cold water with vinegar ( cup vinegar per 1 quart of water) and leave for 2-3 hours to marinade. After this remove pieces of rabbit from marinade, put in a frying pan, salt, add chopped root vegetables and onions, pour over with butter and put into hot oven until caramelized crust forms. During frying, periodically pour over with forming juice using spoon. When done, chop hare into serving pieces, put in a shallow pot, pour over with sauce made from sour cream and juice, cover with lid and put into oven for 25-30 minutes for braising.

Another method is also used. Parts of rabbit are chopped into serving pieces, held in marinade for 1 – 1 1/2 hours, then fried on skillet with butter, then placed in a pot.

To make sauce, take sour cream and juice from frying hare, pour into pot, salt, bring to boil. Once it boils, add 2 tbsp of flour that has previously been fried with butter and diluted with 1 cup of water or broth. Constantly stir while cooking for 3-4 minutes. Strain into dish with hare. When serving, put hare on a plate together with sauce and sprinkle with chopped parsley or dill. Serve boiled or fried potatoes as garnish.

Hare becomes especially delicious if it is stuffed with bacon before frying. To do this, chop bacon into pieces of 4-5 cm / 1.6-2 in long and 0.5 cm / 0.2 in thick.  In hare’s flesh, make punctures with a wooden peg and place bacon pieces into these punctures.

Rabbit in White Sauce

Ingredients:

1  rabbit
1 carrot
1 parsnip
1 onion

Wash rabbit, chop into pieces, put in a pot, pour over with hot water just so it covers rabbit. When water boils,  remove foam, add salt and washed carrot, parsnip, onion. Also add 5-8 peppercorns and 1-2 bay leaves. Cook 40-60 minutes on low heat. Remove finished rabbit from pot, chop into serving pieces, put on a plate and pour over with white sauce that was prepared using the broth obtained from boiling rabbit.

Serve boiled potatoes, mashed potatoes or rice with butter as garnish.

Fried Rabbit

Wash rabbit, chop it into pieces, salt. Put pieces in shallow pot or skillet, add 2-3 tbsp butter. Fry a little on all sides. Put pot in oven and fry until fully ready, pouring rabbit over with juice every 10-15 minutes and turning it from side to side. Fry for 30-40 minutes. When rabbit is ready, chop it into serving sized pieces, put on a plate. Add several spoons of broth or water to the pot and boil. Strain this juice and pour over rabbit. For garnish, serve fried potatoes, mashed potatoes, boiled rice or buckwheat.

Fried Woodcock, Snipe, Garganey, Quail

Salt prepared game, put in shallow pot or frying pan with heated butter. Fry until caramelized crust forms on all sides evenly. After that, place pot in the oven or cover with lid and keep frying on low heat, pouring the bird over with butter in which it is frying. Frying time for woodcock, snipe and garganey is 20-25 minutes. Quail is fried for 10-15 minutes. When game is ready, remove from pot and put and heated plate, on top of sliced bread fried in butter (sliced into squares 1 –  1  1/2 cm /0.4 – 0.6 in thick, with a dent in the middle). Cover game with strips of fried bacon and pour over with strained juice obtained while frying and melted butter. Decorate with parsley. Separately serve green salad, fruit or celery salad.

Fried Hazel Grouse, Partridge, Black Grouse

Ingredients:
1 hazel grouse, partridge, black grouse
1-2 tbsp butter

Take prepared hazel grouse, partridge, or black grouse. Salt it, and put it in a pot with melted butter. Fry until caramelized crust forms on all sides evenly. Turn the bird on its back and place into oven for 15-25 minutes ( 35-45 minutes for black grouse). During frying, keep pouring butter over the bird using a spoon. When finished, remove from oven and chop in halves lengthwise. Black grouse is chopped into 4-6 pieces. For garnish, serve fried potatoes, or assorted vegetables, lettuce, red cabbage, marinated fruit and berries.

Poultry and Game

Poultry dishes mostly include chicken, duck, goose and turkey and game dishes – grouse, quail, black grouse, wood grouse, pheasant.

Poultry is mostly sold frozen and plucked, but not gutted; unfrozen birds are sold either gutted or partially gutted. Game such as grouse, quail, black grouse, pheasant are sold with feathers.

Chickens for frying should be young; old ones can be used for boiling or making croquettes.

Pluck birds starting with neck. Stretch the skin with fingers of your left hand as much as possible to prevent damaging the skin while plucking: torn skin spoils the bird’s appearance and will make it too dry when frying.

Singe the plucked bird to remove remaining down; prior to that stretch the bird out so that there are no skin folds, dry it with a towel and rub with flour. Attention needs to be paid so that the bird doesn’t get smoked.

After you singe, chop off the neck and feet and carefully gut, trying not to crush the gallbladder. Wash the gutted bird, not leaving any blood clots inside. Also remove the feather roots, which can be especially numerous in goose and duck.

Birds can be fried on a frying pan, in a shallow pot or in an oval dutch oven with heated butter. Length of frying varies depending on the age and size of the bird. In order for brown caramelized crust to form, it is advisable to smear chicken with sour cream prior to frying.

Before serving prepared bird is chopped into serving pieces. Separate it into quarters. These quarters can be divided into even smaller serving pieces.

To make hot chicken dishes, canned chicken can be used.

In cases when old chicken needs to be fried, it should be boiled first. Boiled chicken is fried in bread crumbs or without. To fry in breadcrumbs, chicken is chopped to pieces and each piece is coated in flour first and then, after moistening with beaten egg, in breadcrumbs. If not using breadcrumbs, the skin is smeared with sour cream and chicken is fried using well-heated cooking fat, which allows the formation of caramelized crust.

Game Birds Soup-Puree

Ingredients:

1 pheasant or blackcock
(or 2 partridges or 2  quails)
500-600 g/1 lb 2 oz – 1 lb 6 oz meat (for broth)
4 tbsp butter
2 tbsp flour
1 carrot
1 parsnip
1 leek

2 egg yolks
1 cup cream or milk

Brown prepared birds on all side, than cook in meat broth 20-30 minutes together with carrot, parsnip, and leek. This way of cooking will insure that birds will keep their flavor and taste. Separate meat from the bones and leave part of the fillet for garnish. Pass remaining meat 2-3 times through a meat grinder, mix with 2-3 tbsp of broth, and rub through a sieve.

Finish cooking the soup following instructions from recipe “Chicken Soup-Puree”.