- carcass of a hare - 1 piece (in extreme cases, a rabbit from a supermarket)
- pickled cucumbers - 3 liters (you need brine from one bottle of pickled cucumbers)
- pepper black ground - 1 According to taste (the sharper the dish, the stronger the antipohmelny effect)
- mix your favorite spices - 1 To taste
- sauerkraut - 3 st. spoons (for garnish)
- cranberry sauce - 3 Art. spoons (for garnish)
- olives - 1 st. spoon (for decoration)
- greens chopped - 1 st. spoon (for decoration)
Carcase my hare, cut into large pieces, let the water drain On a deep frying pan under the lid, stew the rabbit, until it becomes tender. Attention! Do not let the meat burn, but do not let it remain completely pale! A bottle of cucumbers is opened, and through a cheesecloth or thick sieve to express the larger half of the brine. With the brine obtained, pour the browned bunny so that the liquid covers each piece, and simmer slowly until it is completely ready. Arrange the prepared dish on plates, decorate at your discretion (olives, chopped herbs). Serve the hare still hot with sauerkraut, cranberry sauce or sour plum sauce
Servings: 4