Rabbit: Braised Hare in Red Wine
Source of Recipe
internet
List of Ingredients
3 c Red wine
6 ea Bay leaves
1/4 c Red wine vinegar
1 ea Baron (saddle& back legs) of hare
Salt
Freshly ground black pepper
1/2 c Flour
4 ea Whole cloves
1/2 c Flour
6 ea Juniper berries, crushed
2 oz Margerine Recipe
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)
Serves 4
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