Hasenpfeffer

Ingredients

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.

Serve gravy with rabbit.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.