Emprimir
Correo Electrónico
Add a photoRaciónes: 4
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
- 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 & chill for 24 hrs.
- Remove the meat, dry it & dust it w/ the flour.
- In a heavy-bottomed saucepan, heat the margerine & fry the meat till brown.
- the marinade over the meat, cover the saucepan & simmer over low heat for approx., 1 hour, or possibly till the meat is tender.
- remove the meat from the saucepan & keep it hot.
- 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.
- To serve, arrange the meat on a serving platter & pour the sauce over it Hasenpfeffer (Braised hare in red wine)
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 25 | 8% |
| Total Fat 2.85g | 4% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 64mg | 3% |
| Potassium 282mg | 8% |
| Total Carbs 28.98g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.19g | 1% |
| Protein 4.32g | 7% |
