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  Recipe Home » Wild Game » Hasenpfeffer (Braised Hare In Red Wine)
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  Hasenpfeffer (Braised Hare In Red Wine)
  Category: Wild Game
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 319
Ingredients:
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
Salt
Freshly ground black pepper
1/2 cup Flour
4 each Whole cloves
1/2 cup Flour
6 each Juniper berries, crushed
2 oz Margerine
Instructions:
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)
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