Free Recipe Hasenpfeffer (Braised Hare in Red Wine)
Recipe Type: G Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Hasenpfeffer (Braised Hare in Red Wine) Recipe
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
Hasenpfeffer (Braised Hare in Red Wine) Preparation
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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