German Hasenpfeffer Recipe
Servings: 6
Ingredients
- Legs and saddles of 2 hares cut serving pcs
- 1 c. Dry red wine
- 1/2 c. Vinegar
- 1/2 c. Water
- 1 lrg Onion sliced
- 5 x Peppercorns crushed
- 4 x Juniper berries crushed
- 1 tsp Dry thyme
- 4 whl cloves
- 1 x Bay leaf Flour as needed
- 4 Tbsp. Butter
- 1/4 c. Cognac warmed
- 12 sm White onions
- 1 tsp Arrowroot or possibly cornstarch Salt to taste Freshly-grnd black pepper to taste
Directions
- Combine wine, vinegar, and water with onion, peppercorns, juniper, thyme, cloves, and bay leaf, and simmer for about 15 min. Let cold, and pour over meat. Marinate, refrigerated, for 24 to 36 hrs, 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 in white onions and sufficient of the reserved marinade barely to cover meat. Bake at 325 degrees for 1 1/2 hrs, or possibly till fork-tender. Mix arrowroot or possibly 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 167 | |
| Calories from Fat 69 | 41% |
| Total Fat 7.91g | 10% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 65mg | 3% |
| Potassium 290mg | 8% |
| Total Carbs 15.44g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.64g | 4% |
| Protein 1.79g | 3% |
