Recipe - Hasenpfeffer (Braised Hare In Red Wine)

Serves 4
3 cup Red wine
6 Bay leaves
One fourth cup Red wine vinegar
1 Baron(saddle& back legs) of
hare or
Salt
Freshly ground black pepper
One half cup Flour
4 Whole cloves
One half cup Flour
6 Juniper berries, crushed
2 ounce Margerine

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 heavybottomed 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