Roasted hare hams

The hare tastes like a domestic rabbit. Apart from the fact that his meat is tough. That is why we will have to marinate it for 14 hours and then stuff it with lard. However, the end result is a very tasty and tender dish. Believe me, you will not be disappointed to try fried hare hams in white wine and cream.

Ingredients

• back leg of a hare - 2 pieces
• lard - 60 grams
• apple cider vinegar - glass
• salt
• water - 3 glasses
• white wine - glass
• black pepper
• small potatoes - 7 pieces
• large apple
• butter - 45 grams
• liquid cream - 1/2 cup
• a couple of sprigs of rosemary

Directions

1. peel and wash ajach hams. Transfer the meat to a bowl. Pour in a glass of apple cider vinegar and two glasses of water. Cover with plastic wrap and leave to marinate. This will take 12-14 hours. The next day, take out the legs and dry them. Make deep, narrow cuts all over the surface.
2. Stuff the hare with small pieces of lard. Also salt the meat and sprinkle with pepper. Heat butter (butter) in a frying pan. Fry the hams quickly over high heat. It will be enough for two minutes for each side.
3. Now pour a glass of wine and water into the pan. Also add black pepper, rosemary sprigs and salt. Cover loosely. Reduce hob temperature to minimum. Simmer for an hour.
4. At this time, peel small potatoes. Cut it in half. Then cut a large apple (no core) into medium slices. Cover the hare with potatoes and an apple. Pour in half a glass of cream. Continue stewing for another 15-20 minutes (when the potatoes are ready). Serve in a skillet or deep platter.