Composition / ingredients
Cooking method
1. Cut the prepared hare into portions. Finely chop the peeled onion and garlic. Put the meat and vegetables in a convenient bowl, add salt well, pour wine and leave to marinate for 1-12 hours in the refrigerator. The longer - the softer the hare will be.
2. Pour oil into the slow cooker and fry all the pieces of meat in turn for 2-3 minutes on each side on the Frying mode.
3. Put the fried hare, onion and garlic from the marinade, sour cream and hot water into the bowl of the multivark. Add salt and spices to taste. Mix it up. Set the Baking mode and the time to 1 hour.
Serve with herbs or serve to your taste.
Have a nice day!
PS. To prepare a hare, you need to soak it from a day to three in cold water (and let the bowl with the hare stand in the refrigerator). Change the water sometimes.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Hare meat - 183 kcal/100g
