An old Russian dish. Ideal for a festive table, as it allows the head to remain bright even after a hefty dose of alcohol. And in the morning it will become a balm for your soul!

Ingredients

• Hare carcass - 1 Piece (as a last resort, a rabbit from a supermarket is also suitable) Pickled cucumbers - 3 Liters (you need a pickle from one bottle of pickled cucumbers) Ground black pepper - 1 To taste (the spicier the dish, the stronger the anti-hangover effect) A mixture of your favorite spices - 1 To taste Sauerkraut - 3 Tbsp. spoons (for garnish) Cranberry sauce - 3 Tbsp. spoons (for garnish) Olives - 1 tbsp. spoon (for decoration) Chopped greens - 1 tbsp. spoon (for decoration)

Directions

1. My hare carcass, cut into large pieces, let the water drain. In a deep frying pan under the lid, simmer the hare until it becomes tender. Attention! Don't let the meat burn, but don't let it go pale either! Open a bottle of cucumbers, and strain more than half of the brine through cheesecloth or a thick sieve. Pour the browned hare with the resulting brine so that the liquid covers each piece, and simmer over low heat until fully cooked. Arrange the finished dish on plates, decorate as you like (olives, chopped herbs). Serve the hare hot with sauerkraut, cranberry sauce or sour plum broth

Pickled hares

• Serves: 4 People
• Prepare Time: -
• Cooking Time: 2 hour
• Calories: -
• Difficulty: Easy

An old Russian dish. Ideal for a festive table, as it allows the head to remain bright even after a hefty dose of alcohol. And in the morning it will become a balm for your soul!

Ingredients

• Hare carcass - 1 Piece (as a last resort, a rabbit from a supermarket is also suitable) Pickled cucumbers - 3 Liters (you need a pickle from one bottle of pickled cucumbers) Ground black pepper - 1 To taste (the spicier the dish, the stronger the anti-hangover effect) A mixture of your favorite spices - 1 To taste Sauerkraut - 3 Tbsp. spoons (for garnish) Cranberry sauce - 3 Tbsp. spoons (for garnish) Olives - 1 tbsp. spoon (for decoration) Chopped greens - 1 tbsp. spoon (for decoration)

Directions

1. My hare carcass, cut into large pieces, let the water drain. In a deep frying pan under the lid, simmer the hare until it becomes tender. Attention! Don't let the meat burn, but don't let it go pale either! Open a bottle of cucumbers, and strain more than half of the brine through cheesecloth or a thick sieve. Pour the browned hare with the resulting brine so that the liquid covers each piece, and simmer over low heat until fully cooked. Arrange the finished dish on plates, decorate as you like (olives, chopped herbs). Serve the hare hot with sauerkraut, cranberry sauce or sour plum broth

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