Fried hare in Georgian style

Before cooking, the hare can be placed in salt water for 6-12 hours. This will help maintain juiciness in the future. The salt water stage can be skipped. The whey marinade enhances the palatability and breaks down the protein fibers so that even more juices are retained when cooked. It is allowed to replace the serum with non-acidic kefir, but now it is not at all difficult to buy it.

Ingredients

• 1 carcass of a young hare;
• 400 milliliters of whey;
• 1 onion;
• 3 cloves of garlic;
• 1 teaspoon each of oregano, thyme, tarragon, sweet ground paprika and cayenne pepper for the marinade;
• 2 cups of flour;
• 1 teaspoon dried ground garlic
• 2 teaspoons of cayenne pepper
• 1 teaspoon dried carrot and onion mixture.

Directions

1. Chop the onion and chop the garlic, then add to the whey with the oregano, thyme, tarragon, cayenne and paprika, stir and place the pieces of meat in the liquid.
2. Marinate the hare for 12 hours in the refrigerator with the lid on.
3. Then remove the pieces from the marinade and drain well.
4. Combine flour, dried garlic, carrot and onion mixture, cayenne pepper.
5. Heat oil in a skillet. Dip each piece well in the herb and spice flour and sauté the meat over high heat for 5 minutes, turning over. Then lower the heat and cook for another 5-7 minutes on each side.
6. When the pieces are golden and crispy, remove and drain off the fat.
7. If we do not pickle the hare, but immediately fry: Mix the herbs listed above with olive oil and freshly squeezed lemon juice. With this marinade you will water the meat during frying. Note that you need to start frying over high heat, until golden brown on all sides, and then leave on medium heat for another 40-45 minutes under a closed lid.
8. Salt and pepper the meat right before serving, because adding salt to the flour right away, or adding salt while frying, will make the dish tasty without the crispiness.