Hare in Whipped Cream Polish Style

Rating: 2.4 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For those who love strawberries:

Marinate a seasoned hare, after it has been stripped and cleaned, for 48 hours in buttermilk that is changed daily.

Then, with a sharp kitchen knife, remove the skins covering the meat. Use the back and legs. The heart, liver, forepart, lungs and perhaps the stomach can be used to prepare a pâté.

Rub the gutted hare with finely chopped juniper berries and a tiny bit of ground pepper, then top with vegetables cut into narrow slices.

Put the hare prepared in this way in a cool place for a few hours.

Now remove the vegetables, season the meat moderately with salt. Put it in a casserole dish and cover it with fresh pieces of butter.

It is allowed to add one more dried man mushroom (not more).

Put the covered casserole into the hot oven.

During roasting, baste the hare with the gravy from time to time.

Once the meat is roasted, baste with slightly sour and thick whipped cream, which has been well mixed with the flour. Stew the rabbit in the whipped cream for 10 ~ 15 minutes, so that the sauce gets a good taste and accordingly becomes creamy.

Divide the hare into portions, place on a warmed platter and pour the sauce over it.

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