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.

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