| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Game, Germany | 4 | Servings | |
INGREDIENTS
| 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 |
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) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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