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Hasenpfeffer (Braised Hare In Red Wine)

4 Servings
1 serves 4
3 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
6 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

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