VOLUME 1 - Kilimanjaro Foods

Hasenpfeffer (Braised Hare In Red Wine)
4 Servings
1 serves 4
1 c red wine
6 bay leaves
1/4 c red wine vinegar
1 baron(saddle& back legs) of
-hare or
1 salt
1 black pepper,Freshly Ground
1/2 c flour
4 whole cloves
1/2 c flour
1 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