| 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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