Hasenpfeffer (spicy braised rabbit)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Frozen rabbit,thawed & cut |
| ⅓ | cup | All-purpose flour |
| ½ | cup | Finely chopped shallots |
| 1 | cup | Dry red wine |
| 1 | tablespoon | Instant chicken bouillon |
| 10 | Black peppercorns,crushed | |
| ¼ | teaspoon | Dried rosemary leaves,crushe |
| 2 | teaspoons | Lemon juice |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ½ | pounds | Bacon,cut into 1/4\" pieces |
| 1 | Clove garlic,finely chopped | |
| 1 | cup | Water |
| 1 | tablespoon | Currant jelly |
| 1 | Small bay leaf | |
| ⅛ | teaspoon | Dried thyme leaves |
| 3 | tablespoons | Water |
Directions
Sprinkle rabbit with salt. Coat with ⅓ 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 1½ 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 ½ 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.