A jug of wine, a loaf of bread, and a bowl of Juniper Marinated Hare.
Place cut-up hare in a large stainless steel bowl. Pour Juniper — Apple Cider Brine over hare. Refrigerate, covered, for 2 to 3 days.
Remove hare from marinade, pat dry, and dredge in seasoned flour. Discard the marinade.
Heat oil in a large skillet and fry hare to a golden brown. Set meat aside and sauté the onions, carrots, celery, and garlic. Sprinkle 4 tablespoons of seasoned flour over vegetables and stir to make a roux. Slowly stir in the chicken broth and bring to a boil. Add the wine, juniper berries, sun-dried tomato paste, and hare. Lower heat to a simmer and cook slowly for 3 or more hours until the meat is fork tender. Ladle into a bowl to serve.
Hares are related to rabbits and are considered the “wild” larger cousin, growing to as big as 15 or so pounds. Game hunters often prefer the richer, darker meat of the hare, which has a more pronounced “wild” flavor. The best eating hares are the smaller (5 to 6 pounds) and younger ones. Most common preparation of hare includes marinating in red or white wine or buttermilk for 1 to 4 days in the refrigerator.
1 (5-pound) hare, cut up
½ recipe Juniper — Apple Cider Brine (page 25)
1 cup seasoned all-purpose flour, 4 tablespoons reserved
½ cup vegetable oil
2 onions, slivered
4 carrots, chopped
4 stalks celery, sliced
2 cloves garlic, minced
2 cups chicken broth
1 cup white wine
6 juniper berries
2 tablespoons sun-dried tomato paste