Hare in wine sauce

Category: Meat dishes

Ingredients
Hare	1/2 carcasses
Bulbs	2-3 pcs.
Garlic	2-3 cloves
Sour cream	1 tbsp.
Wine (better than dry white, but other things will do. This time I had a semi-sweet)	1-1.5 tbsp.
Salt, spices to taste (I have black and white pepper, bay leaf, some rosemary)
Flour for breading and oil for frying.

Cooking method

(All the same, a hare and not a rabbit. Their meat differs in color, taste and smell. Wild animal meat has a more intense taste.) Note that if you got a freshly harvested hare, then you need to soak it before eating. Soaking will remove possible specific odors, brighten the meat and make it more tender. Do not confuse this procedure with pickling.
Game recipes provide different steeping compositions. Citizens! DO NOT bother! Empirically (my dad is a hunter with many years of experience, and I also go hunting), my mother and I found that running water is best for our taste. The bunny plunges into a bowl of water and turns on with a thin stream of cold water. We put the basin in the bath and so it stands there all night. The meat is then very tender. If anyone disagrees - for God's sake. soak as desired. But this point is required.
Do not overdo it with spices. The game meat itself is fragrant. (Well, at least so it seems to me. In general, of course, not for an amateur)
to begin with, marinate portioned pieces of hare with spices and onion chopped into half rings in a mixture of wine and sour cream. So that the liquid covers the meat. (We do not pour out the remaining wine and do not drink it; we will add it to the sauce later.) The marinating period is about 2-3 hours. Less is possible. This time I got a young hare. Was ready quickly.
Remove the pickled meat, dry it with a paper towel and bread in flour, then fry it in a pan and put it in a roasting pan or saucepan.
Squeeze the onion from the marinade and fry separately. We will decorate the garnish with them later. Although you can also use it in the sauce, but I like it separately.
Pour the fried meat with marinade, add about 2-3 tablespoons of water and simmer until tender, adding wine as needed.
garnish the finished bunny with mashed potatoes, decorate with fried onions, cranberries and seasoning herbs.

Note

We eat with appetite. in principle, of course, a dish for an amateur. but I like. Sometimes I do it differently. I send the pickled hare along with the marinade and onions to the baking sleeve. It also works very well.
Bon Appetit.