Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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

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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