Hare Pepper

Rating: 3.57 / 5.00 (7 Votes)

Total time: 45 min





– What grandmother still knew.

— Cooking as in the Eifel Ii — Episode 163, from the 25.

Feisst. Edited – by Lothar Schäfer Cut the hare, put it in a sufficiently large bowl and pour vinegar and water over it. Cut off the onions, celery and carrot and add to the marinade form with the bay spice and cloves. Leave in the marinade for 2 to 4 days, turning frequently. Later, brown the meat rubbed with salt and pepper in butter in a roasting pan, add the marinade and a little cream and cook until done. A young hare is cooked in 3/4 hour, an old hare needs 2 hours.

Thicken the broth with flour butter, season with a little wine and currant jelly. Instead of flour butter you can thicken the sauce with crumbs of brown bread, gingerbread or Printen. Dried plums can also be stewed.

We wish you good luck!

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