Hare on assorted vegetables

The value of this cooking method is in speed and variety - the hare in the bag is baked very quickly, and the vegetable assortment contains ingredients for every taste!

Ingredients

• 1 hare carcass;
• 1 head of garlic;
• 1 teaspoon ground pepper mixture
• 1 teaspoon dried cilantro
• 1 teaspoon of basil
• 200 milliliters of olive oil;
• 2 bay leaves;
• 2 kilograms of potatoes;
• 2 onions;
• 2 carrots;
• 2 bell peppers;
• 1 eggplant;
• 1 zucchini;
• 2 tomatoes;
• 10 grams of dill, parsley or onions.

Directions

1. Defrost the carcass, divide into portions, put in a deep bowl. Peel the garlic, chop the cloves. Add spices to the hare - basil, cilantro, pepper, crumbled bay leaves and garlic. Pour in about 50 ml of oil. Stir, tighten the top of the bowl with cling film and refrigerate for 2-3 hours.
2. While the meat is saturated with aromas, prepare the vegetables - wash, peel. Cut the onion into half rings, carrots into small cubes, eggplant, zucchini and tomatoes into 2–3 cm cubes, bell peppers into coarse strips, potatoes into coarse slices.
3. When marinating time is up, heat 100 ml oil in a large skillet or saucepan. Fry the hare until golden brown in 2-3 bookmarks. Salt each serving towards the end of cooking.
4. Heat the remaining oil in a separate skillet, fry the onion until transparent, add the carrots, add a little salt, simmer until tender at a moderate temperature.
5. Grease a baking sheet with oil. Place the rabbit in the bag, tighten the top so that there is a small hole. Place the bag of meat in the middle of the sheet, spread the potatoes around, the second layer of eggplant, the third layer of carrots and onions. Then zucchini, peppers and tomatoes. Season vegetables with a little salt. Bake in an oven preheated to 180 ° C for 50 minutes. You do not need to cover vegetables with foil.
6. Take out the baking sheet, remove the meat from the bag. Serve the hare with vegetables, garnish with chopped herbs