Hasenpfeffer (Spicy Braised Rabbit)

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 mixture and ½ teaspoon dried thyme leaves in cheesecloth bag for 1 minute.

(If gravy is too thick, stir in more water until of desired consistency.)

Serve gravy with rabbit.