Hare collops in sour cream with onions

Raw hare meat, cleaned from films and tendons, sprinkle with salt, pepper and pass through a meat grinder along with soaked wheat bread and speck. Form round risers from the obtained mass. For 15-20 minutes before serving, batch the round rissoles in flour, put in a pan with warmed oil. Around the round rissoles, place raw, sliced onions in the pan and fry the round rissoles, stirring the onions. Pour the fried round rissoles and onions, without removing them from the pan, with sour cream and boil. Sprinkle with parsley greens when serving.