Hare fried in berlin

1 serving


The hare carcass is gutted, cut into pieces, the saddle and legs are spiked with fat-speck and fried in a hot roasting cupboard together with carrots and onions pre-sprayed in butter. First, the saddle is removed, the legs will reach readiness a little later. The sauce is prepared: several spoons of the stock remaining after frying are poured into a pan, sour cream is added, boiled, seasoned, lemon juice is added and strained. Finely shredded red cabbage, chopped and fried onions and carrots, coreless apples peeled and cut into quarters and goose liver are stewed in a small amount of broth with added salt, pepper, vinegar. Red currant jelly is then injected, along with some sugar. When served, the meat is lightly lubricated with sauce. Stewed cabbage, mashed potatoes and the rest of the sauce are served separately.