Roasted rabbit in white wine

For this recipe you will need:

 

     carcass of a hare (hind legs and seat) - 2-2.5 kg
     bacon - 100g
     Butter - 100g
     sour cream - 1/2 cup
     Salt - to taste
     breadcrumbs

For the sauce:

     butter - 1 tablespoon
     flour - 1 tbsp
     white wine - 100g
     broth - 2 tablespoons




Before roasting rabbit wash, peel, rub with salt, fat nashpiguyte, place on a baking tray, base 2-3 tablespoons of water, brush the top with melted butter and place in a hot oven to brown the rabbit. After that, lower the heat, add the sour cream and water it every 10 minutes with rabbit stekshim juice. Finished hare osypte breadcrumbs, give them browned 5-10 minutes.

For the sauce: boiled rabbit liver grate, put it in a spoonful of butter and flour. All mash, boil, pour in the white wine, broth, salt, boil, pour the juice out of a rabbit, drain. Pour this sauce cut rabbit and serve him black currant jelly.