1 hare, about 3 kg / 6 1/2 lb
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.