Hasenpfeffer

Name: Hasenpfeffer
Ingredients: 3 pounds rabbit frozen; 1/2 teaspoon salt; 13 cup flour, all-purpose; 1/2 pound bacon cut up; 1/2 cup shallots chopped; 1 clove garlic chopped; 1 cup red wine dry; 1 cup water; 1 tablespoon chicken bouillon cubes; 1 tablespoon currant jelly; 10 each black peppercorns crushed; 1 small bay leaves; 1/4 teaspoon rosemary leaves dried; 18 teaspoon thyme dried; 2 teaspoons lemon juice; 3 tablespoons water; 2 tablespoons flour, all-purpose

17 ingredients

20 steps

Ingredients

3 pounds rabbit frozen
1/2 teaspoon salt
13 cup flour, all-purpose
1/2 pound bacon cut up
1/2 cup shallots chopped
1 clove garlic chopped
1 cup red wine dry
1 cup water
1 tablespoon chicken bouillon cubes
1 tablespoon currant jelly
10 each black peppercorns crushed
1 small bay leaves
1/4 teaspoon rosemary leaves dried
18 teaspoon thyme dried
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons flour, all-purpose

Directions

1

Sprinkle rabbit with salt.
2

Coat with 13 cup flour; shake off excess.
3

Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towels.
4

Brown a few pieces of rabbit in hot bacon fat; remove browned pieces.
5

Repeat with remaining rabbit.
6

Remove all but 2 tablespoons fat.
7

Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes.
8

Stir in wine, 1 cup water and the instant bouillon.
9

Heat to boiling.
10

Stir in jelly, peppercorns, bay leaf, rosemary and thyme.
11

Return rabbit and bacon to Dutch oven.
12

Heat to boiling; reduce heat.
13

Cover and simmer until rabbit is tender, about 1 1/2 hours.
14

Remove bay leaf and discard.
15

Place rabbit on warm platter; keep warm while preparing gravy.
16

Stir lemon juice into liquid in Dutch oven.
17

Shake 3 tablespoons water and 2 tablespoons flour in covered jar.
18

Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.
19

stir 1 minute.
20

Serve gravy with rabbit.