Hasenpfeffer Braised Hare In Red Wine

Ingredients

1 serves 4 3 cup red wine 6 each bay leaves 1/4 cup red wine vinegar 1 each baron(saddle& back legs) of hare or 1 salt 1 freshly ground black pepper 1/2 cup flour 4 each whole cloves 1/2 cup flour 6 each juniper berries, crushed 2 oz margerine	Advertisements

Preparation
 
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)

 

 
Servings: 4

 

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