Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 serves 4
3 c red wine
6 ea bay leaves
1/4 c red wine vinegar
1 ea baron(saddle back legs) of
-hare or
1 salt
1 freshly ground black pepper
1/2 c flour
4 ea whole cloves
1/2 c flour
6 ea juniper berries, crushed
2 oz 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 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)

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