{"id":4316,"slug":"hasenpfeffer-hare-stew","title":"Hasenpfeffer (hare stew)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a hare","claret or white wine","water","one sliced carrot","one sliced onion","a bouquet garni with plenty of thyme in it","salt","a spoonful of whole black peppers","one-half pound of butter","two heaping spoonsful of flour","a glass of water or bouillon","one dozen small onions","one-half pound of salt pork","a can of French mushrooms","chopped parsley"],"ingredients_norm":["hare","claret or white wine","water","carrot","onion","bouquet garni with plenty of thyme in it","salt","whole black pepper","butter","spoonsful of flour","water or bouillon","salt pork","french mushroom","parsley"],"steps":["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.","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, and allow to become nice and yellow, stirring all the while to prevent its burning.","Add the pieces of hare and simmer for a few minutes; then add the juice and a glass of water or bouillon, bring to the boiling point, cover and let simmer slowly.","Parboil and fry in butter one dozen small onions; also cut up one-half pound of salt pork in half-inch squares, and parboil and fry them.","When stew is about three-quarters cooked, add the onions, pork, and a can of French mushrooms, and cook until done.","Now chop the liver fine, mix with the blood, and stir into the stew just before removing from the fire. Do not let it boil after adding the liver.","Season to taste, and serve with a sprinkle of chopped parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w4:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e264314d949515513d17b61134510f4e2b3b31fee972f73da7a1d4a4e16b0c13","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/hasenpfeffer-hare-stew"}