Recipe - Jugged Hare (Hasenpfeffer)

1 (6lb) hare or rabbit
3 One fourth cup Burgundy (dry red wine)
1 teaspoon Dried leaf thyme
1 md Onion; finely chopped
2 Cloves garlic; minced
2 Stalks celery; chopped fine
2 Carrots; peeled, chop fine
2 Bay leaves
12 Whole black peppercorns
12 Whole white peppercorns
12 Pickled green peppercorns
One half cup Bacon drippings or oil
1 cup Sliced fresh mushrooms
3 cup Beef broth
12 Pearl onions
3 tablespoon Unsalted butter
18 small Whole fresh mushrooms;
stems trimmed flush w/caps
1 One fourth pound Salt pork in 1/2inch cubes
Salt to taste
One half cup Unsalted butter; if needed
1/3 cup Allpurpose flour; if needed

Cut rabbit into servingsize pieces, reserve liver & blood to thicken
sauce. Combine 2 cups wine, One half tsp thyme, chopped onion, celery, carrots,
bay leaves & all peppercorns in glass bowl. Place rabbit in marinade, turn
to coat, cover & refrigerate 24 hours, turning often. Preheat oven to 350.
Remove meat from marinade & pat dry. Strain marinade, reserve vegetables &
strained marinade separately. Heat bacon drippings in large skillet until
very hot. Add meat & brown on all sides. Add remaining thyme & reserved
vegetables. Turn into casserole; bake, uncovered, 30 minutes. Stir in
remaining wine, reserved marinade, mushrooms & broth. Cover & bake 23
hours longer until nearly tender. Meanwhile, steam pearl onions until
almost tender. Set aside. Melt 3 Tbs butter in small skillet; add mushroom
caps & cook until light golden. Also simmer salt pork in small amount of
water. Drain, saute until browned. When rabbit is nearly tender, stir in
salt pork. Finely chop liver; stir liver & blood into rabbit mixture.
Arrange pearl onions & mushroom caps in ring around rabbit; cover & return
to oven. Bake until all vegetables are tender & meat is very tender. Taste
& adjust seasonings. If sauce is thin, remove most of it with a ladle &
reserve. Melt 1/3 cup butter in a skillet; stir in flour to make a roux.
When roux is golden, stir in reserved sauce a little at a time, cooking
until smooth & thickened. To serve, spoon sauce over rabbit & under onions
& mushrooms, lifting them to spoon it in. Makes 6 servings.

NOTE: For a hotter version, increase amount of peppercorns.

TIME INCLUDES 24HOURS MARINATE

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.