Hasenpfeffer- Made With Hare or Rabbit

 Hasenpfeffer

            Cut a large dressed hare or jack rabbit into serving pieces. Let the pieces stand in a cool place for 24 to 48 hours, well covered with a marinade of 2 cups vinegar, 1 cup each of water and claret, 2 large onions, sliced, 1 Tbsp. salt, 1 tsp. each of black pepper, mustard seeds, and crushed juniper berries, 8 cloves, and 6 bay leaves. Turn the meat every 12 hours.

            Wipe the marinated meat dry and strain and reserve the marinade. Lightly dredge the meat in a little flour and saute it in a kettle in 1/3 cup fat until it is well browned on all sides. Drain off the fat. Add 1/2 cup hot water to the marinade, adding 1 tbs. sugar, if desired, and pour it over the meat. Bring the liquid to a boil, cover the kettle tightly, and simmer the meat for about 40 minutes, or until it is tender. Add salt and pepper to taste.

            Arrange the meat on a heated platter and pour over it heated gravy, strained and thickened with a little roux or cornstarch, if necessary, There should be an ample quantity of gravy. Serve with potato dumplings.