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Receta Hasenpfeffer (Braised Hare In Red Wine)
by Global Cookbook

Hasenpfeffer (Braised Hare In Red Wine)
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Ingredientes

  • 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

Direcciones

  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)