Hasenpfeffer (Spicy Braised Rabbit)
Hasenpfeffer (Spicy Braised Rabbit) recipe
Yield
12 servingsPrep
30 minCook
150 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
rabbit
hawed and cut |
|
| ½ | teaspoon |
salt
|
|
| ⅓ | 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 |
|
| ⅛ | teaspoon |
thyme
dried |
*
|
| 2 | teaspoons |
lemon juice
|
|
| 3 | tablespoons |
water
|
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
rabbit
hawed and cut |
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
all-purpose flour
|
|
| 226.8 | g |
bacon
cut into 1/4 inch pieces |
|
| 118 | ml |
shallots
finely chopped |
*
|
| 1 | clove |
garlic
finely chopped |
|
| 237 | ml |
red wine
dry |
*
|
| 237 | ml |
water
|
|
| 15 | ml |
chicken broth
instant |
|
| 15 | ml |
currant jelly
|
|
| 1E+1 | each |
black peppercorns
rushed |
*
|
| 1 | small |
bay leaves
|
*
|
| 1.3 | ml |
rosemary leaves
dried, crushed |
|
| 0.6 | ml |
thyme
dried |
*
|
| 1E+1 | ml |
lemon juice
|
|
| 45 | ml |
water
|
|
| 3E+1 | ml |
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.
