1 hare
1 tsp salt
2 pinches black pepper
1 tsp paprika powder, hot
2 onions
3 tbsp oil (sunflower)
6 white pepper corns
� cup dry red wine
1 tbsp flour
Serve with dumplings or potatoes.
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| Hasenpfeffer / Peppered Hare | |||||||||||||||||
| For 6 people | |||||||||||||||||
| Ingredients for 6 people: 1 hare 1 tsp salt 2 pinches black pepper 1 tsp paprika powder, hot 2 onions 3 tbsp oil (sunflower) 6 white pepper corns � cup dry red wine 1 tbsp flour |
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| Separate the bones from of the meat. Split every bone once and add the same amount of water in a pot. Let the bones simmer around 2 hours at low heat. Meanwhile wash the meat with cold water and dry off. Cut the meat in approximately 2-inch cubes. Season the meat cubes with the salt, pepper and the paprika powder. Peel and dice the onions. Heat the oil in a big roaster or pot and fry the meat on every side until it has a nice brown color. Add the onions and pepper corns. Strain the bone-water and add one cup of the hare broth to the meat. Let the �Hasenpfeffer� simmer around 40 minutes at low heat and add little by little the red wine and stir. At the very end, mix the flour with a little bit of water to bind the sauce. Put the flour mix in to the pot and stir. Let it boil up for 5 minutes. Serve with dumplings or potatoes. |
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