Hasenpfeffer
 
Author:
Recipe type: Wild Game
Serves: 6
Ingredients
  • legs and saddles of 2 hares; cut into serving pieces
  • 1 Cup dry red wine
  • 1/2 Cup vinegar
  • 1/2 Cup water
  • 1 large onion; sliced
  • 5 peppercorns; crushed
  • 4 juniper berries; crushed
  • 1 teaspoon dried thyme
  • 4 whole cloves
  • 1 bay leaf
  • flour; as needed
  • 4 Tablespoons butter
  • 1/4 Cup Cognac; warmed
  • 12 small white onions
  • 1 teaspoon arrowroot or cornstarch
  • salt, to taste
  • freshly-ground black pepper, to taste
Instructions
  1. Combine wine, vinegar, and water with onion, peppercorns, juniper, thyme, cloves, and bay leaf, and simmer for about 15 minutes. Let cool, and pour over meat.
  2. Marinate, refrigerated, for 24 to 36 hours, turning occasionally.
  3. Remove meat and pat dry with paper towels. Strain and reserve marinade.
  4. Dust meat lightly with flour and brown in butter.
  5. Transfer meat to a casserole; pour on Cognac and ignite. Allow flames to die out.
  6. Add white onions and enough of the reserved marinade barely to cover meat.
  7. Bake at 325 degrees for 1 1/2 hours, or until fork-tender.
  8. Mix arrowroot or cornstarch with a bit of pan liquid, stir smooth, and use to thicken sauce.
  9. Season with salt and pepper to taste.
  10. This recipe yields 6 to 8 servings.
Notes
Please take particular care when igniting the cognac. Be sure not to stand too close and that your kitchen is very clean and free of grease. If you have a vent, put it on. Epicurus is not responsible for any damages that may be caused by unsafe cooking by our readers.

Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight
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