Rural-style hare stewed in marinade

The meat turns out to be very tender and soft, and the extra spices do not interrupt the already incomparable aroma of hare.

Ingredients

• 4 hare legs;
• 2 carrots;
• 2 stalks of celery;
• 2 tomatoes;
• 250 milliliters of water;
• 3 medium onions;
• ¼ teaspoon dried rosemary;
• 1 pinch thyme
• 150 milliliters of wine vinegar;
• 50 milliliters of vegetable oil;
• 10 milliliters of dry red wine;
• 1 bay leaf;
• black pepper from pepper mill.

Directions

1. Marinade:
2. Wash and dry the hare's legs with a paper towel.
3. Cut the carrots and celery into strips and the tomatoes into cubes.
4. Bring water to a boil along with spices, herbs, wine vinegar and vegetables.
5. After boiling, remove from the stove and let the marinade cool.
6. Pour the marinade over the hare and leave in the refrigerator under the lid for 12-24 hours.
7. Preparation:
8. Remove the legs from the marinade and strain the liquid to separate the vegetables.
9. Heat the oil in a saucepan and brown the meat a little.
10. Add half of the marinade and simmer for an hour, gradually pouring in the remaining marinade, over medium heat.
11. Add wine and vegetables 10 minutes before the end of the process.
12. The dish goes well with any side dish - boiled potatoes, rice or fresh vegetable salad.