Hare with Smetana

Name: Hare with Smetana
Ingredients: 4 tablespoons red wine vinegar; 1 onion, sliced; 300 ml (½ pint) red wine; 300 ml (½ pint) smetana, or soured cream; 300 ml (½ pint) smetana, or soured cream; 30 g (1 oz) clarified butter; 1 young hare, jointed; ½ bay leaf; 5-6 juniper berries, crushed; 1 teaspoon each of dry mustard, salt, and sugar; 1 teaspoon each of dry mustard, salt, and sugar; 1 teaspoon each of dry mustard, salt, and sugar; 1 clove garlic, crushed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

For the marinade

300 ml (½ pint) red wine
4 tablespoons red wine vinegar

Main course
Gluten-free

Method

Marinate the hare for 2 days in the marinade. Remove the hare and strain the marinade into a saucepan. Reduce to half the quantity. Dry the hare joints and brown in the hot butter. Place the joints in a casserole, pour over the reduced marinade and the smetana. Cover and simmer in an oven preheated to 180°C/350°F/gas