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Cullen's Baked German Hare

Legs and saddles of 2 hares cut serving pieces
1 cup Dry red wine
1/2 cup Vinegar
1/2 cup Water
1 lrg Onion sliced
5 x Peppercorns crushed
4 x Juniper berries crushed
1 tsp Dried thyme
4 whl cloves
1 x Bay leaf
    Flour as needed
4 tbl Butter
1/4 cup Cognac warmed
12 sm White onions
1 tsp Arrowroot or cornstarch
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Combine wine, vinegar, and water with onion, peppercorns, juniper, thyme, cloves, and bay leaf, and simmer for about 15 minutes. Let cool, and pour over meat. Marinate, refrigerated, for 24 to 36 hours, turning occasionally. Remove meat and pat dry with paper towels. Strain and reserve marinade.
Dust meat lightly with flour and brown in butter. Transfer meat to a casserole; pour on Cognac and ignite. Allow flames to die out. Add white onions and enough of the reserved marinade barely to cover meat. Bake at 325 degrees for 1 1/2 hours, or until fork-tender. Mix arrowroot or cornstarch with a bit of pan liquid, stir smooth, and use to thicken sauce. Season with salt and pepper to taste.
This recipe yields 6 to 8 servings.