Hasenpfeffer (Braised Hare In Red Wine)

Directions

1. Make a marinade by combining the wine, vinegar, onion, salt, pepper, cloves, juniper berries & bay leaves.
2. Joint the meat by cutting off the back legs & cutting the saddle into two.
3. the meat in the marinade & chill for 24 hrs.
4. Remove the meat, dry it & dust it w/ the flour.
5. In a heavy-bottomed saucepan, heat the margerine & fry the meat till brown.
6. the marinade over the meat, cover the saucepan & simmer over low heat for approx., 1 hour, or possibly till the meat is tender.
7. remove the meat from the saucepan & keep it hot.
8. Strain the cooking juice & return it to the pan. Cook it till it reduces by approximately half. If the resulting sauce is not thick sufficient, it may be thickened w/ a little flour.
9. To serve, arrange the meat on a serving platter & pour the sauce over it Hasenpfeffer (Braised hare in red wine)