|Hare/Substitute chicken||4 Pound (1 Piece)|
|Red wine||1 Cup (16 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Carrot||1 , peeled and sliced|
|Onion||1 , finely chopped|
|Peppercorns||4 , crushed|
|Ground black pepper||To Taste|
|Onion||1⁄2 Medium, finely chopped|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped smoked ham||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Butter||4 Tablespoon, softened|
|Chopped parsley||2 Tablespoon|
|Croutons||1 Cup (16 tbs)|
Cut the hare into serving pieces and place in a bowl with the wine, vinegar, carrot, onion, juniper berries, bay leaf and peppercorns.
Cover the bowl with plastic wrap and let the hare marinate in the refrigerator for 1 to 2 days.
Remove the hare.
Strain and reserve the marinade.
Wipe the pieces of hare thoroughly dry and rub them with salt and pepper.
Heat the butter in a casserole and quickly brown the hare on all sides over high heat.
Remove the hare from the pan.
Add the onion, mushrooms and ham and saute for about 5 minutes.
Remove from the pan and set aside.
Pour off all the fat from the pan.
Return the pieces of hare to the pan along with the reserved marinade and the water.
Bring to a simmer and cover the pan.
Cook over low heat for 1 1/4 hours.
Return the onion, mushrooms and ham to the pan and simmer 15 minutes more.
Blend the flour and butter together in a small bowl.
Add the mixture bit by bit to the simmering liquid, stirring until the sauce is thickened and smooth.
Arrange the meat on a platter and pour the sauce over.
Garnish with parsley and croutons.