Hasenpfeffer (braised hare in red wine)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 4 | ||
| 3 | cups | Red wine |
| 6 | eaches | Bay leaves |
| ¼ | cup | Red wine vinegar |
| 1 | each | Baron(saddle& back legs) of hare or |
| Salt | ||
| Freshly ground black pepper | ||
| ½ | cup | Flour |
| 4 | eaches | Whole cloves |
| ½ | cup | Flour |
| 6 | eaches | Juniper berries, crushed |
| 2 | ounces | Margerine |
Directions
Make a marinade by combining the wine, vinegar, onion, salt, pepper, cloves, juniper berries & bay leaves.
Joint the meat by cutting off the back legs & cutting the saddle into two.
the meat in the marinade & refrigerate for 24 hours.
Remove the meat, dry it & dust it w/ the flour.
In a heavy-bottomed saucepan, melt the margerine & fry the meat until brown.
the marinade over the meat, cover the saucepan & simmer over low heat for approx., 1 hour, or until the meat is tender.
remove the meat from the saucepan & keep it warm.
Strain the cooking juice & return it to the pan. Cook it until it reduces by approximately half. If the resulting sauce is not thick enough, it may be thickened w/ a little flour.
To serve, arrange the meat on a serving platter & pour the sauce over it Hasenpfeffer (Braised hare in red wine)