Polish Hare With Sour Cream

Recipe Ingredients

2		Young hare - (abt 3 lbs ea)
6 oz	170g	Larding pork
		Juice of 1 lemon
2 teaspoons	10ml	Freshly-ground black pepper
1 teaspoon	5ml	Ground thyme
1 teaspoon	5ml	Ground juniper
2 cups	220g / 7.8oz	Vegetables: sliced onion, chopped carrots,
		Chopped celery, and parsley roots
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Butter
2 cups	474ml	Sour cream
3 tablespoons	45ml	Flour

Recipe Instructions

Lard the whole hare. Sprinkle with lemon juice, rub with mixed pepper, thyme, and juniper, and cover with vegetables; refrigerate for several hours. Add salt for the last 30 minutes. Discard vegetables. Out meat in a shallow dish and dot with butter. Roast at 450 degrees for 1 to 1 1/2 hours, basting often. When nearly done, add sour cream blended with flour; blend into drippings; baste again several times.

This recipe yields 6 to 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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