Hare with garlic sauce

Do you know what kind of food the French love the most? Their favorite dish is kish-loren, the so-called Lorraine pie. It is followed by pork legs, which are toasted in crackers and slightly crispy. Then - steak with French fries, stewed meat with vegetables called pot-au-feu ... Oh, the list of different culinary recipes adored by the French can be listed further. And we will stop at the hare with garlic sauce. This gorgeous dish is also suitable for a festive table. Especially at Christmas or New Year.

Are you already going to cook this kind of dish? Then listen up!

So, finely chop garlic, salted bacon and hare liver (as you already understood, you can use rabbit in the recipe). Pour all this into a saucepan, and send it to the fire. Be sure to pepper, salt, season the mass with crushed nutmeg and pour half a glass of wine into it.

The gutted hare must be kept in vinegar solution beforehand (10-15 hours) (100 g of vinegar per 3 liters of water). Then put the carcass on a baking sheet with hot fat, salt it, lightly pepper it and put it in a preheated oven.

But now the hare is already browned. Add the remaining wine to the fat. Then, during the frying process, pour this mixture over the hare 3-4 times. When the dish is ready, put it on a dish with a sauce of garlic, onion, bacon and hare liver poured into it in advance.

It is advisable to pour the sauce over all portions right before serving. By the way, our dish will be even tastier when you stuff the hare (before sending it to the oven) with small pieces of salted bacon dipped in chopped garlic. It is good to serve with mashed potatoes!