The hare, fried in Berlin

The hare, fried in Berlin, is an original dish of German cuisine. A hare in Berlin is a recipe that is wonderful for a festive menu, since the dish is very exquisite. To prepare it requires some skill, patience and diligence, then the bunny in Berlin will turn out delicious, and your guests and family will be pleasantly surprised. Naturally, you can use a rabbit instead of a rabbit, the main thing - the meat should not be ice cream, it is better to buy a good fresh well-fed farm rabbit in the market.

A few tips

What is the difference between rabbit and rabbit meat? Rabbits (in our realities) are animals grown in captivity. Animals live in cages, feed on what farmers give: the diet of rabbits can include fresh grass and hay (seasonally), branches of some trees, vegetables and fruits, dried bread and mixed fodder. That's why rabbits are more fat than hares, however meat can have tints of taste that not everyone likes. When choosing a rabbit, carefully smell to avoid this trouble. In addition, not all farmers take care of animals equally well: they clean and wash cells in a timely manner, remove scraps, make sure that the animal has enough room to move around the cage. The choice of a good carcass will help the nose and eyes: rabbit meat should not smell like strangers, and fur on the paws (removing the skin, on the paws usually leave "socks" so that there is no doubt that the rabbit did not mew) should be clean and thick .

How to cook rabbits in Berlin?

Ingredients:

• for cooking it will take 1 rabbit (or rabbit) about 2 kg. In this case, note: the carcass of the hare is better to choose a smaller size than the carcass of the rabbit, and prepare the hare on average for half an hour longer;
• 1-2 bulbs of medium size;
• 200 g of pork bacon;
• 1-2 small carrots;
• 3-5 sweet and sour apples;
• a gram of sour cream;
• 30 g of natural butter;
• 100 g of pork fat;
• 2-3 tablespoons of natural apple cider vinegar.
• grams of 100 goose (or duck) liver;
• gram 50 jelly from red currant;
• 1 small fork of red cabbage;
• sugar;
• pepper;
• salt;
• lemon juice;
• parsley greens.

Preparation:

So, the Berlin hare, a recipe close to authentic. How to fry a rabbit in Berlin? In principle, you can fry and fry, but it's better to bake. Peeled and finely chopped onions and carrots wesser in butter in a separate deep frying pan. We'll cut the shpig into small pieces for lashing. The gutted carcass of the rabbit is chopped over the joints, the saddle and legs are lapped with slices of bacon and put into a deep baking tray along with onion and carrots. Bake until cooked in the oven. The appearance should turn out to be beautiful, appetizing, a crust of golden-brown shade is formed.

With what to feed the hare?

Prepare the sauce: the marmalade, which is released during the baking of rabbit meat, filter, pour into the frying pan, add sour cream, bring to a boil over low heat. A couple of minutes protomim, season with spices, add lemon juice and filter again. Finely chopped red cabbage and stew separately. Apples (without the core), cut into quarters, and goose liver stew in a small amount of broth with the addition of vinegar, pepper and salt. Then we introduce jelly from the red currant (or, better, the currant rubbed with sugar). Immediately before serving, pieces of meat lightly grease the sauce and serve on a single dish with apples and liver. The hare, cooked in Berlin, is ready. The remainder of the sauce is served in the gravy boat. Stewed cabbage served separately. You can still serve boiled potatoes. From drinks it will be appropriate to serve German table wines (the choice of such is quite wide), dark beer, Bitter or kummel will suit well.