Hare

Was looking for a recipe for cooking a hare, but found only one where you need to marinate the meat as much as 15 hours. I have never had the time, and I decided to go his own way. The hare turned out well very tasty, and most importantly, without the attitude. Do not throw me in Slippers, this is my first recipe on the Pillsbury.

Having tried many of the recipes of the hare, stopped on the way, which has become our family traditional. The meat turns out very tender and soft, and the extra spices do not interrupt the already fantastic flavor of rabbit meat.

Actually, hunting is on fire in the desert (or wherever you have hares are found), but there is now cold. So now I post "home" cooking, and in the spring will add, as we do in nature. In any case, it is very tasty!

I decided to offer the option of cooking a hare. Meat from wild hare is quite hard, and if he is still old, you'd have to Tinker with the marinating to get delicious, soft, juicy meat. I have tried many ways of cooking and stopped there.

I got unexpectedly is such a trophy. Found on the website only a few options for cooking a hare among them seemed particularly interesting the Hare in cognac. Decided to share with the cooks more than the female version in white wine.

Clay pots is the best way to cook a delicious and very nutritious meat (and any brand). Clay pots I have, there is one big crock (even with grandma's youth left). here in it today and I was cooking rabbit with potatoes and mushrooms; I decided to share with you my simple recipe.