INGREDIENTS

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

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”