Hare sausage

Clean the hare soaked in vinegar marinade for 13 hours from bones and veins, take as much smoked lard as hare meat weighs, cut it all into small pieces, thin it all together in a stupa. Put the pepper, salt, some white bread soaked in water and a glass of thick sour cream. Stir it all up well, and with this mince to fill as weak, thin, pork guts as possible.