This is a print preview of "Hasenpfeffer (Braised Hare In Red Wine)" recipe.

• Click here to print
• or return back to Hasenpfeffer (Braised Hare In Red Wine).

Hasenpfeffer (Braised Hare In Red Wine) Recipe

by Global Cookbook

Ingredients

Serves 4 3 c. Red wine 6 x Bay leaves 1/4 c. Red wine vinegar 1 x Baron(saddle& back legs) of hare or possibly Salt Freshly grnd black pepper

1/2 c. Flour 4 whl cloves 1/2 c. Flour 6 x Juniper berries, crushed 2 ounce Margerine

Directions

1. Make a marinade by combining the wine, vinegar, onion, salt, pepper, cloves, juniper berries & bay leaves.
2. Joint the meat by cutting off the back legs & cutting the saddle into two.
3. the meat in the marinade & chill for 24 hrs.
4. Remove the meat, dry it & dust it w/ the flour.
5. In a heavy-bottomed saucepan, heat the margerine & fry the meat till brown.
6. the marinade over the meat, cover the saucepan & simmer over low heat for approx., 1 hour, or possibly till the meat is tender.
7. remove the meat from the saucepan & keep it hot.
8. Strain the cooking juice & return it to the pan. Cook it till it reduces by approximately half. If the resulting sauce is not thick sufficient, it may be thickened w/ a little flour.
9. To serve, arrange the meat on a serving platter & pour the sauce over it Hasenpfeffer (Braised hare in red wine)

© 2024 CookEatShare