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    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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