Ingredients
Hare 110, marinade 75, 20 bacon, sour cream 40, 75 broth, flour 5, lard for frying 4, garnish 150, pepper.

Rear legs and back of a hare, soaked in marinade, larded bacon, sprinkle with salt and pepper, brush with sour cream and fry it in the oven until soft. Then chop them into pieces, put in saucepan and cover with broth cooked from roasted meat bones, add sour cream, meat juice obtained by frying, and stewing.

With drained cooked meat broth with sour cream in another bowl, add the toasted in him, as for sauces, flour, boil, drain and pour this sauce the meat.

Meat in sauce to boil and store before filing closed on steam table or in poorly heated stove area.
Submit a rabbit with roast potatoes, braised beets, boiled beans and dumplings from semolina.

Ingredients
200 meat, butter or olive oil for frying 5, onion and green 20, cucumbers, tomatoes or pickles 75;
for the marinade: wine vinegar 10, black pepper 2-3 peas, 10 onion, garlic 0.5, 1 sugar, 2 salt, bay leaf.

Meat (the flesh), cut into pieces of 30-40 g, put in a non-oxidizing dish, pour the marinade and let stand in a cool place for 10-12 hours.

To prepare the marinade, vinegar diluted with an equal amount of boiled cold water, add grated or minced onion, pounded garlic with salt, sugar, black pepper coarsely crushed and broken down into smaller pieces bay leaf. 

For 10 minutes before serving marinated meat strung on skewers and cook on the grill or spit, periodically lubricating meat olive oil, or butter or melted pork fat.

Serve with raw onion and green onions, tomatoes, or cucumbers with pickled cherries, plums, melon, grapes. Separately to submit spicy soy sauce.

For the preparation of herbal beverage fits any grass, it has a pleasant taste and aroma. Included in the grassy teas fruit, especially citrus fruits, obtained extremely helpful, pleasant drink. They tone up your body, quench thirst, increase vitality. They are natural, and this is their great superiority in relation to the store-bought canned drinks.

Clover with cinnamon and ginger 

Ingredients
100g clover heads, 2 tbs. sugar, cinnamon, ginger to taste (pinch), 0.5 liters of water.

The heads of clover, ginger, cinnamon, stir and pour boiling water. Boil for 10 minutes over very low heat. Cool and add sugar. Give the drink a brew for 2 hours. Drink chilled.

Clover with honey and currant juice

Ingredients
200g clover heads, sugar, honey, allspice, currant juice, 1 liter of water

Very rich drink is obtained from red clover honey and currant juice.
In 1 liter of boiled 200g clover 3-5 minutes. Add sugar, honey, cloves, wrap and let stand for 2 hours. Then strain and add currant juice. All supplements do on your own taste. Currant should not get involved in large doses, it can kill the flavor and taste of the other ingredients.

Cowberry water

Ingredients
Cowberry 150g, sugar 100g, 1 liter of water.

Clean berry cowberries mash and squeeze the juice. Husks pour water and boiled for 5-7 minutes, then cooled, filtered, and added sugar pressed juice. Drink chilled.

Ingredients
Hare 150, 25 onions, lard 5, sour cream 100, rye flour for the dough 10, 150 garnish, black and fragrant pepper.

Purified carcass of a young hare cut into pieces, 3-4 pieces per serving, salt and pickling are not put in the a la carte pots. Add whole head of roasted  seedlings onions with fat, black and fragrant pepper, pour the sour cream and heat on the stove to boil cream.

After that, close the pots caps to cover the grooves fresh dough and put in the broiler for about 1.5 hours. Before serving, cover the dough with the sides of the pot and clean off.

Serve with any crumbly porridge or fried potatoes.
You can also cook hare in the pot and no sour cream, bay before stewed his meat red sauce with the addition of dry wine (75 g of sauce and 40 g per serving of wine).

Ingredients
Meat 200, 100 marinade, bacon 20, 10 lard, butter 5, roots and onions 15, 30 Antonovka apples, oranges 30, 15 wine, meat broth 75, garnish 150.

From back and kidney parts of carcasses of wild goat detach spine, rib chop off so that at the ends of the meat were no longer than 4 cm, rough cut the tendon and cut the meat into portions.

Stand the wild goat meat in the marinade for 12-15 hours.

Before frying the meat removed from the marinade, pat dry with a towel. Lard and fry the bacon with melted bacon fat, add chopped carrots, parsley, celery and onions.

When the fillet surface crust is formed, fat drained, add the apples cut into slices (without seeds), oranges cut into slices (without skin and seeds), pour the Madeira or sherry and simmer for 30 minutes. To the sauce is burnt, you can pour a little broth.

The finished meat is removed, and in a bowl with vegetables and apples add as many good broth as needed for cooking gravy to the meat, boil, drain and rub through a sieve with vegetables and apples.
When applying fillets to put on a platter and pour the butter.

Garnish - green peas, green beans, cauliflower or brussel sprouts or other vegetable garnish. The sauce in a gravy boat submit separately.

Ingredients
Meat 150, marinade 75, bacon 20, lard for frying 5, 100 garnish, sauce 75.

Aboral and renal portion of the carcass, as well as large chunks of the hind legs to clean up, put in the marinade and let stand for 2-3 days in a cold room.

Chunks of meat pour chilled marinade, making sure that the spices are evenly distributed. In the process of marinating the meat need to turn over several times.

For the marinade in a weak 1.5 2% vinegar, put salt, sugar, bay leaf, pepper and chopped vegetables; all this boil for 10-15 minutes over low heat and then cooled.
To 1 liter of vinegar put 20 g sugar, 20 grams of salt, 2 grams of bay leaf, peppercorns 1 g, 50 g onion, 50 g carrot, 25 g of parsley, 25 g celery.
To the meat of wild goats give greater juiciness and enrich it with the fat, then marinating it well cooled bacon, chopped into cubes 5-6 cm and a thickness of 0.5 cm.

The marinade vinegar can be replaced with dry white or red wine grape. Meat instead of marinating can be hung and stand in a cool, dry room for 3-4 days, and then clean up the well of the tendons.
Thus prepared meat, fry on a spit or in a pan with the fat in the ovens.

The finished meat is cut into chunks of 2-3 pieces per serving and pour strong meat juice. Serve with roasted potatoes in the form of straws, shavings or bars. 

Separately, in a gravy boat to file blackcurrant sauce or pepper and vinegar.

Ingredients
Meat 150, marinade 75, 5 flour, eggs 10, lard for frying 15, 15 crackers, sauce 75, 80 pickled vegetables, carrots, celery, parsley and onion 10.

Pulp ham, divided by layers into large pieces, soak in the marinade for 4 days. 

Then put in a bowl, add shredded fry the carrots, parsley, celery and onions. Of the meat bones to cook soup, replace half of the water marinade, which matured meat.

Pour this meat broth and simmer for 5-6 hours.

Ready meat to cool in the same broth. Before serving, the meat cut into chunks of 2-3 per serving, breaded in flour and then moisten the raw egg in crushed wheat breadcrumbs.
Fry on both sides in a frying pan with fat.

Garnish (pickled vegetables, fruit, cabbage salad, beet) submitted separately in a salad bowl, walnut sauce (Satsivi) - in a gravy boat.

Ingredients
Meat 200, 100 pickle, bacon 20, 10 lard, butter 5, roots and onions 15, 30 apples, oranges 30, 15 wine, meat broth 75, 150 garnish.

From the spinal and kidney parts of carcasses of wild goat spine, rib chop off so that when the ends of the meat were no longer than 4 cm, rough cut tendons and cut the meat into portions. To sustain wild goat meat in the marinade for 12-15 hours.

Lard and fry the bacon with melted lard, add finely chopped carrots, parsley, celery and onions. When the fillet is formed on the surface of the crust, fat drained, add the apples cut into slices (without seeds), cut into slices oranges (without skin and seeds), pour the Madeira or sherry and simmer for 30 minutes. To the sauce is burnt, you can pour a little broth.

The finished meat is removed, and in a bowl with vegetables and apples add as many good broth as needed for cooking the meat sauce, boil, drain and rub through a sieve with vegetables and apples.
When applying fillets to put in a dish and pour the oil.

Garnish - green peas, green beans, cauliflower or Brussels sprouts or other vegetable garnish. The sauce in a gravy boat to file separately.

In the wild calendula (lat. calendula) grows on the Mediterranean coast, as well as in Central Europe. Mainly found on rocky ledges, in bushes, on the coast. As such, calendula considered weeds. Certain types of calendula are popular ornamental plants.

Calendula or marigold grows in central and southern Europe and Central Asia. It is cultivated as an ornamental and medicinal plant. The aerial baskets contained resin, nitrogen-containing mucus, malic and salicylic acid. The seeds are found alkaloids.
Calendula used mainly as an anti-inflammatory agent in the form of ointments, emulsions for the treatment of small wounds, burns and frostbites. Recently obtained data on antihypertensive and soothing properties of calendula.
In cooking, calendula are used in the preparation of various salads, soups, cordials, drinks, pasta and other useful and tasty dishes. Calendula is valued for rich color and aroma.

Ingredients
Calendula flowers, cucumbers, carrots, green onions, sour cream 100, 1 egg, 1 bunch of dill.

Calendula boil water for 3 minutes, drain. Boil the carrots and cut into small cubes. Add boiled egg, green onions and cucumbers, cut into thin slices. All products mix, salt and sour cream. On top decorate with dill.

Ingredients
150 meat, marinade 100, melted lard 5, 30 wines, 20 carrots, parsley and celery for 15, 20 onions, flour 4, 150 garnish.

Separate the meat from the bone pieces of 1-1.5 kg of clean tendons and lard cubes of carrot, parsley and celery. Put the meat in a non-oxidizing dish, pour cold marinade and let stand in a cold room for 2.5-3 days.

Marinated meat fried in lard, then put in a deep skillet or korobin, pour half the height of the pieces of soup, cooked meat from the bones, pour red wine, add the sliced onions and cook until tender.

When the meat is tender, to shift it from the broth in the pan, pour red sauce and put in the broiler.

Every 3-5 minutes to pour the same sauce until the meat is not formed crust. The broth in which the meat tushilos, add the dried wheat flour, boil for 15-20 minutes, add salt and strain. 

The meat cut into wide slices across the grain of 1-2 pieces per serving and pour the sauce.

Serve with fried potatoes, beans or pasta, braised cabbage.

Ingredients
Hare 110 marinade 75, lard 4, 75 broth, onions 25, dry red wine 10, bay leaf and cloves 0.02, 10 flour, eggs 8, 20 white bread, vegetable fat for frying 12, garnish 100, 150 cucumbers or tomatoes, 80 peppers.

Hind legs and back of hare, seasoned, marinated, fried in lard in Ovens. Then put in a saucepan, pour the broth, cooked meat from the bones, add the marinade (20 g per serving), red wine, browned onions, bay leaf and simmer.The finished meat is removed from the broth to give it a little cool, cut into portions and store up to cooking in a sealed container.The broth in which tushilos meat, season with dried as for sauces, wheat flour, boiled for 10 to 15 minutes and strain. Keep on the steam table in a sealed container.

For 10-15 minutes before serving pieces of cooked meat sprinkled with salt and pepper, breaded in flour and then moistened raw egg, wheat bread crumbs. Fry in fat (fried), and warm in ovens. 

Serve with fried potatoes, fried fresh mushrooms. You can submit as cucumbers, tomatoes, lettuce. The hare sauce in a gravy boat to file.

Ingredients
Hare 110, marinade 75, 20 bacon, sour cream 40, 75 broth, flour 5, lard for frying 4, fresh apples 50 or dried 10, 150 garnish, pepper.

Hind legs and back of hare, seasoned marinated, lard lard, sprinkle with salt and pepper, brush with cream and fry in Ovens until half. Then cut them into portions, add finely chopped fresh or dried apples, put in a saucepan or korobin and pour the broth, boiled meat from roasted bones, add sour cream, meat juice obtained by roasting and stew. With drained cooked meat broth with sour cream in another bowl, add the fried as for sauces, wheat flour, boil, drain and pour the sauce the meat. The meat in the sauce to boil and store up to feed on the steam table closed or poorly heated areas of the plate.

Post a rabbit with roast potatoes, braised beets, boiled beans or semolina dumplings.