Instructions: Make a marinade by combining the wine, vinegar, onion, salt, pepper, cloves, juniper berries & bay leaves.

Joint the meat by cutting off the back legs & cutting the saddle into two.

the meat in the marinade & refrigerate for 24 hours.

Remove the meat, dry it & dust it w/ the flour.

In a heavy-bottomed saucepan, melt the margerine & fry the meat until brown.

the marinade over the meat, cover the saucepan & simmer over low heat for approx., 1 hour, or until the meat is tender.

remove the meat from the saucepan & keep it warm.

Strain the cooking juice & return it to the pan. Cook it until it reduces by approximately half. If the resulting sauce is not thick enough, it may be thickened w/ a little flour.

To serve, arrange the meat on a serving platter & pour the sauce over it Hasenpfeffer (Braised hare in red wine)

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