German Hasenpfeffer

Recipe Ingredients

		Legs and saddles of 2 hares - cut serving pieces
1 cup	237ml	Dry red wine
1/2 cup	118ml	Vinegar
1/2 cup	118ml	Water
1 cup	62g / 2.2oz	Onion - sliced (large)
5		Peppercorns - crushed
4		Juniper berries - crushed
1 teaspoon	5ml	Dried thyme
4		Whole cloves
1		Bay leaf
		Flour - as needed
4 tablespoons	60ml	Butter
1/4 cup	59ml	Cognac - warmed
12 cups	750g / 26oz	White onions (small)
1 teaspoon	5ml	Arrowroot or cornstarch
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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. Marinate, refrigerated, for 24 to 36 hours, turning occasionally. Remove meat and pat dry with paper towels. Strain and reserve marinade.

Dust meat lightly with flour and brown in butter. Transfer meat to a casserole; pour on Cognac and ignite. Allow flames to die out. Add white onions and enough of the reserved marinade barely to cover meat. Bake at 325 degrees for 1 1/2 hours, or until fork-tender. Mix arrowroot or cornstarch with a bit of pan liquid, stir smooth, and use to thicken sauce. Season with salt and pepper to taste.

This recipe yields 6 to 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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