Marinated Hare

Name: Marinated Hare (Zając w sosie)
Cuisine: Polish
Ingredients: saddle and thighs of 1 hare; saddle and thighs of 1 hare; saddle and thighs of 1 hare; 120 ml/4 fl oz/½ cup vinegar; 900 ml/1½ pints/3¾ cups buttermilk; 175 g/6 oz/¾ cup butter; 5 large dried mushrooms, rinsed and soaked in warm water for 30 minutes, thinly sliced; 5 large dried mushrooms, rinsed and soaked in warm water for 30 minutes, thinly sliced; 15 ml/1 tbsp plain (all-purpose) flour; 200 ml/7 fl oz/scant 1 cup thick sour cream; 175 ml/6 fl oz/¾ cup white wine; salt and ground black pepper, to taste; salt and ground black pepper, to taste; cranberry preserve, to serve (optional); 10-15 juniper berries; 2 large onions, cut into slices; ½ celeriac, chopped; 2 parsnips, chopped; 2 carrots, chopped; 3 large garlic cloves, crushed; 5 bay leaves

Zając w sosie

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

In this delectable dish, the saddle and thighs of a hare are marinated in buttermilk and vegetables, before being roasted and then baked with a cream sauce.

Ingredients

saddle and thighs of 1 hare
120 ml/4 fl o

Europe
Poland
Main course
Eastern Europe

Method

Place the hare pieces, vinegar and all the marinade ingredients in a large dish and pour in enough buttermilk to cover.
Add salt and pepper, cover with clear film (plastic wrap) and place in the refrigerator.
Leave to marinate for 2-3 da