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This traditional German Hasenpfeffer delivers deep, earthy flavors with a tangy kick from red wine vinegar. The hare is first marinated overnight with juniper berries, cloves, and bay leaves to tenderize the meat and infuse it with aromatic spices. Slow-braising in the marinade yields incredibly tender meat that falls off the bone, while the sauce reduces into a glossy, savory glaze. It is an elegant yet rustic dish perfect for special dinners or autumn gatherings. Serve with dumplings, potatoes, or red cabbage to soak up every drop of the flavorful sauce.
Hasenpfeffer (Braised Hare In Red Wine
Description
This traditional German Hasenpfeffer delivers deep, earthy flavors with a tangy kick from red wine vinegar. The hare is first marinated overnight with juniper berries, cloves, and bay leaves to tenderize the meat and infuse it with aromatic spices. Slow-braising in the marinade yields incredibly tender meat that falls off the bone, while the sauce reduces into a glossy, savory glaze. It is an elegant yet rustic dish perfect for special dinners or autumn gatherings. Serve with dumplings, potatoes, or red cabbage to soak up every drop of the flavorful sauce.Ingredients
Directions
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Combine the red wine, red wine vinegar, bay leaves, salt, pepper, cloves, and crushed juniper berries in a large bowl or container to create the marinade.
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Prepare the hare by jointing the meat: cut off the back legs and divide the saddle into two equal portions.
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Submerge the hare pieces completely in the marinade, cover, and refrigerate for 24 hours, turning occasionally to ensure even flavor absorption.
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Remove the hare from the marinade, pat dry with paper towels, and dredge each piece thoroughly in flour, shaking off any excess.
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In a heavy-bottomed Dutch oven or saucepan, melt the margarine over medium-high heat.
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Fry the floured hare pieces in the melted margarine until deeply browned on all sides, working in batches if necessary to avoid overcrowding.
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Strain the marinade, reserving the solids, and pour the liquid over the browned meat in the pan.
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Add the reserved spice solids (bay leaves, cloves, juniper) back into the pan with the liquid.
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Cover the saucepan tightly and reduce the heat to low, allowing the hare to simmer gently for approximately 1 hour, or until the meat is fork-tender.
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Carefully remove the hare from the saucepan and place on a warm platter, covering loosely with foil to keep warm.
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Strain the cooking liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all flavor, then discard the solids.
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Bring the sauce to a boil and reduce heat to simmer, cooking until the liquid reduces by approximately half and thickens slightly.
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If the sauce is too thin, mix a small amount of flour with water to create a slurry and stir it into the simmering sauce until desired consistency is reached.
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Arrange the tender hare pieces on a serving platter and generously pour the rich, reduced wine sauce over the top before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 619.8kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 2.0g10%
- Cholesterol 0.0mg0%
- Sodium 33.2mg2%
- Total Carbohydrate 117.2g40%
- Dietary Fiber 39.0g156%
- Sugars 1.1g
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
german, hare, hasenpfeffer, braised, red wine, juniper, marinade, game, savory, traditional, dinner, meat, stew, spices, comfort food, autumn, holiday, slow cooked, rich, aromatic
