Title: Hasenpfeffer (Braised Hare in Red Wine)
Categories: Game German
Yield: 4 Servings
| | | Serves 4 |
| 3 | c | Red wine |
| 6 | | Bay leaves |
| 1/4 | c | Red wine vinegar |
| 1 | | Baron(saddle& back legs) of hare or |
| | | Salt |
| | | Freshly ground black pepper |
| 1/2 | c | Flour |
| 4 | | Whole cloves |
| 1/2 | c | Flour |
| 6 | | Juniper berries, crushed |
| 2 | oz | Margerine |
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)