LOCATION: Recipes >> German >> Hasenpfeffer 03
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Hasenpfeffer 03
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Hasenpfeffer (Spicy Braised Rabbit)
Yield: 4 servings
3 lb rabbit, cut into pieces
1/3 c flour
1/2 c finely chopped shallots
1 c dry red wine
1 tb instant chicken bouillon
10 black peppercorns,crushed
1/4 ts dried rosemary leaves,crushe
2 ts lemon juice
2 tb flour
1/2 ts salt
1/2 lb bacon, diced
1 clove garlic, finely chopped
1 c water
1 tb currant jelly
1 small bay leaf
1/8 ts dried thyme leaves
3 tb water
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.
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