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| Jugged Hare (Hasenpfeffer) Recipe |
Category: Game
Rating:
N/A
Servings: 6
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Ingredients
1 (6-lb) hare or rabbit
3 1/4 cup burgundy (dry red wine)
1 teaspoon dried leaf thyme
1 medium onion; finely chopped
2 cloves garlic; minced
2 stalks celery; chopped fine
2 carrots; peeled, chop fine
2 bay leaves
12 whole black peppercorns
12 whole white peppercorns
12 pickled green peppercorns
1/2 cup bacon drippings or oil
1 cup sliced fresh mushrooms
3 cup beef broth
12 pearl onions
3 tablespoon unsalted butter
18 small whole fresh mushrooms; stems trimmed flush w/cap
1 1/4 lb salt pork in 1/2-inch cubes
1 salt to taste
1/2 cup unsalted butter; if needed
1/3 cup all-purpose flour; if needed
Cooking Directions:
Cut rabbit into serving-size pieces, reserve liver & blood to thicken sauce. Combine 2 cups wine, 1/2 tsp thyme, chopped onion, celery, carrots, bay leaves & all peppercorns in glass bowl. Place rabbit in marinade, turn to coat, cover & refrigerate 24 hours, turning often. Preheat oven to 350. Remove meat from marinade & pat dry. Strain marinade, reserve vegetables & strained marinade separately. Heat bacon drippings in large skillet until very hot. Add meat & brown on all sides. Add remaining thyme & reserved vegetables. Turn into casserole; bake, uncovered, 30 minutes. Stir in remaining wine, reserved marinade, mushrooms & broth. Cover & bake 2-3 hours longer until nearly tender. Meanwhile, steam pearl onions until almost tender. Set aside. Melt 3 Tbs butter in small skillet; add mushroom caps & cook until light golden. Also simmer salt pork in small amount of water. Drain, saute until browned. When rabbit is nearly tender, stir in salt pork. Finely chop liver; stir liver & blood into rabbit mixture. Arrange pearl onions & mushroom caps in ring around rabbit; cover & return to oven. Bake until all vegetables are tender & meat is very tender. Taste & adjust seasonings. If sauce is thin, remove most of it with a ladle & reserve. Melt 1/3 cup butter in a skillet; stir in flour to make a roux. When roux is golden, stir in reserved sauce a little at a time, cooking until smooth & thickened. To serve, spoon sauce over rabbit & under onions & mushrooms, lifting them to spoon it in. Makes 6 servings.
NOTE: For a hotter version, increase amount of peppercorns.
TIME INCLUDES 24-HOURS MARINATE
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
game
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