3 c red wine
6 bay leaves
1/4 c red wine vinegar
1 baron(saddle and back legs) of hare
salt
black pepper, Freshly Ground
1/2 c flour
4 whole cloves
1/2 c flour
6 juniper berries, crushed
2 oz margarine
1. Make a marinade by combining the wine, vinegar, onion, salt, pepper, cloves, juniper berries and bay leaves. Joint the meat by cutting off the back legs and cutting the saddle into two. Put the meat in the marinade and refrigerate for 24 hours.
2. Remove the meat, dry it and dust it w/ the flour. In a heavy-bottomed saucepan, melt the margarine and fry the meat until brown. Pour the marinade over the meat, cover the saucepan and simmer over low heat for approximately 1 hour, or until the meat is tender.
3. Remove the meat from the saucepan and keep it warm. Strain the cooking juice and return it to the pan. Cook it until it reduces by approximately half. If the resulting sauce is not thick enough, it may be thickened with a little flour. To serve, arrange the meat on a serving platter and pour the sauce over it.
