Hasenpfeffer (Hare Stew)

Ingredients

• a hare
• one-half claret, or white wine
• one-half water
• one sliced carrot
• one sliced onion
• a bouquet garni
• a spoonful of whole black peppers
• one-half pound of butter
• two heaping spoonsful of flour

Method

1. 1

   Cut hare into pieces, marinate in wine and water with vegetables and spices for 48 hours.

2. 2

   Drain, brown in butter with flour, add marinade, and simmer.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 8. The excerpt below is the record exactly as published.

Hasenpfeffer (hare stew) Dry toast Noodles Coffee Coffee eclairs Rolls Tea DINNER Consomme d'Artagnan Pickles New England boiled dinner Apple pie Coffee Eggs Mirabeau. Place some stuffed eggs in a buttered shirred egg dish, cover with cream sauce, and bake in oven. Hasenpfeffer (hare stew). Cut up a hare in three-inch pieces. Save the blood and liver in separate dish. Put the cut up meat in an earthen pot and cover with one-half claret, or white wine, and one-half water. Add one sliced carrot, one sliced onion, a bouquet garni with plenty of thyme in it, salt, and a spoonful of whole black peppers. Let stand for forty-eight hours, then drain, strain the juice, and put the meat on a platter. Put in a pan on the stove one-half pound of butter; when hot add two heaping spoonsful of flour

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