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Hasenpfeffer (Spicy Braised Rabbit)

 

Hasenpfeffer (Spicy Braised Rabbit) recipe
124

Yield

12

servings

Prep

30

min

Cook

150

min

Ready

180

min

 

Ingredients

3 pounds rabbit
hawed and cut
½ teaspoon salt
cup all-purpose flour
½ pound bacon
cut into 1/4 inch pieces
½ cup shallots
finely chopped
*
1 clove garlic
finely chopped
1 cup red wine
dry
*
1 cup water
1 tablespoon chicken broth
instant
1 tablespoon currant jelly
10 each black peppercorns
rushed
*
1 small bay leaves
*
¼ teaspoon rosemary leaves
dried, crushed
*
teaspoon thyme
dried
*
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 35944% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 581mg 24%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 84g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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