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German Hasenpfeffer

Serves: 6 people

Recipe Ingredients

  Legs and saddles of 2 hares - cut serving pieces
1 cup 237mlDry red wine
1/2 cup 118mlVinegar
1/2 cup 118mlWater
1 cup 62g / 2.2ozOnion - sliced (large)
5   Peppercorns - crushed
4   Juniper berries - crushed
1 teaspoon 5mlDried thyme
4   Whole cloves
1   Bay leaf
  Flour - as needed
4 tablespoons 60mlButter
1/4 cup 59mlCognac - warmed
12 cups 750g / 26ozWhite onions (small)
1 teaspoon 5mlArrowroot 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.

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


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