Hare in cognac-berry sauce

Traditionally, hare is made in sour cream or stewed with carrots and vegetables. The dishes are definitely delicious. But sometimes you want something new!

Ingredients

• 2 kilograms of hare;
• 200 grams of cranberry sauce with cloves;
• 200 grams of cranberries;
• 50 milliliters of brandy;
• 2 teaspoons of Italian herb blend
• 5-6 cloves of garlic;
• 1 teaspoon pink pepper
• 50-70 grams of flour;
• 100 milliliters of olive oil;
• salt to taste.

Directions

1. Divide the hare into 10-12 pieces, rinse, dry. Season with salt and Italian herbs.
2. Heat the olive oil in a deep frying pan. While the stove is heating, cover the hare. Fry the slices on both sides until golden brown.
3. Transfer the meat to a roasting pan, pour in the cognac and 1 cup of hot water. Season with pink peppercorns and minced garlic. Add lingonberry sauce and berries. Bring to a boil, reduce heat to low, simmer covered for 1.5 hours.
4. Serve tasty, flavorful meats with your favorite side dishes