Hassenpfeffer
1 hare or rabbit, cut up
1 1/2 cups red wine
1 tablespoon lemon juice
1 medium onion, sliced
3 tablespoons flour
1 teaspoon salt
3 or 4 slices bacon, diced
1 tablespoon butter
1 small onion, chopped
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 celery stalk, minced
8 to 10 peppercorns
Grated lemon rind
Place the hare or rabbit in a bowl, add red wine, lemon juice and onion. Marinate 24 hours. Remove pieces of hare or rabbit, saving marinade; pat pieces dry, dust with flour and salt. Place bacon and butter in heavy pot or top-of-stove casserole, saute bacon until crisp, remove. Brown the pieces of rabbit or hare in the fat until crisp. Add the chopped onion after the pieces have been turned once. Add herbs, celery, peppercorns and the strained marinade. Cover tightly, simmer until meat is tender. If a thickened sauce is preferred, blend together 1 tablespoon butter and 1 tablespoon dour, form a small ball of it and add to liquid, simmer until thickened. Serve from the casserole with Spaetzle* or noodles. Makes 4 servings.