An unusual but extremely tasty casserole, Yugoslavian Hunters’ Hare Stezo is cooked slowly in a mixture of vegetables.
Serve with new potatoes and lots of chilled Yugoslavian Riesling.
5 lb. hare, skinned and cut into serving pieces
26 fl. oz. (1 bottle) dry white wine
1 large onion, sliced
1 tablespoon canned green peppercorns, drained
1 teaspoon paprika
3 fl. oz. olive oil
2 oz. seasoned Hour, made with
2 oz. Hour,
1 tea spoon salt and
1 teaspoon black pepper
6 OZ. pickling (pearl) onions, peeled
2 garlic cloves, halved
1 parsnip, peeled and quartered
6 small turnips, peeled
8 oz. red cabbage, coarse outer leaves removed, washed and sliced
1 ½ oz. chicken stock
2 tablespoons finely chopped fresh parsley
Place the hare pieces in a large mixing bowl and add the wine, onion, pepper-corns, paprika and 2 tablespoons of the olive oil. Stir well to blend, then set aside to marinate at room temperature for 24 hours, stirring occasionally.
Remove the hare pieces from the marinade and pat them dry with kitchen paper towels. Pour the marinade through a fine strainer into a medium-sized mixing bowl. Reserve the marinade and discard the contents of the strainer.
Place the seasoned flour on a plate and dip the hare pieces in it, one at a time, coating them thoroughly and shaking off any excess.
In a large, flameproof casserole, heat the remaining oil over moderate heat. When the oil is hot, add the hare pieces and fry them for 6 to 8 minutes, turning the pieces over occasionally, or until the meat is lightly browned. Add the onions, garlic, parsnip, turnips, cabbage, stock and reserved marinade. Cover the cas-serole, reduce the heat to low and simmer the mixture for 3 to 4 hours or until the meat is very tender and almost falling off the bones.
Remove the casserole from the heat, sprinkle with the parsley and serve immediately.