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| Hasenpfeffer (Spicy Braised Rabbit) Recipe |
Category: Beverages / Entrees
Rating:
N/A
Servings: 4
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Ingredients
3 lb frozen rabbit,thawed & cut
1/2 teaspoon salt
1/3 cup all-purpose flour
1/2 lb bacon,cut into 1/4 pieces
1/2 cup finely chopped shallots
1 clove garlic,finely chopped
1 cup dry red wine
1 cup water
1 tablespoon instant chicken bouillon
1 tablespoon currant jelly
10 black peppercorns,crushed
1 small bay leaf
1/4 teaspoon dried rosemary leaves,crushe
1/8 teaspoon dried thyme leaves
2 teaspoon lemon juice
3 tablespoon water
2 tablespoon flour
Cooking Directions:
Sprinkle rabbit with salt. Coat with 1/3 cup flour; shake off excess.
Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towels. Brown a few pieces of rabbit in hot bacon fat; remove browned pieces. Repeat with remaining rabbit. Remove all but 2 tablespoons fat.
Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes. Stir in wine, 1 cup water and the instant bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to Dutch oven. Heat to boiling; reduce heat. Cover and simmer until rabbit is tender, about 1 1/2 hours.
Remove bay leaf and discard. Place rabbit on warm platter; keep warm while preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake 3 tablespoons water and 2 tablespoons flour in covered jar. Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.
stir 1 minute. (If gravy is too thick, stir in more water until of desired consistency.) Serve gravy with rabbit.
beverages,entrees
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