Braised hare

The classic hare dish is the stewed hare. The tender meat of the animal goes well with the milky taste. In addition, it is almost impossible to spoil the dish, especially if you add spicy notes of garlic, rosemary, basil, parsley to it.

Ingredients

• 1 hare carcass;
• flour;
• olive oil;
• spices to taste.

Directions

1. Cut the meat into small pieces of 2-3 cm, roll in flour and seasonings to taste.
2. In a preheated skillet with olive oil, fry the meat on all sides until golden brown.
3. Transfer the meat to a saucepan, top with hot water, close the lid tightly and simmer for at least 2 hours, or until the meat is tender.
4. Add vegetables to taste in the last hour of cooking.
5. When serving, place the hare on a platter along with the sauce and sprinkle with finely chopped parsley or dill. For a side dish, give boiled or fried potatoes.