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Hasenpfeffer (Spicy Braised Rabbit)
Yields: 4 serving(s)
Ingredients
- 3 pound(s) frozen rabbit,thawed & cut
- 1/2 teaspoon(s) salt
- 1/3 cup(s) all-purpose flour
- 1/2 pound(s) bacon,cut into 1/4″ pieces
- 1/2 cup(s) finely chopped shallots
- 1 clove garlic,finely chopped
- 1 cup(s) dry red wine
- 1 cup(s) water
- 1 tablespoon(s) instant chicken bouillon
- 1 tablespoon(s) currant jelly
- 10 black peppercorns,crushed
- 1 small bay leaf
- 1/4 teaspoon(s) dried rosemary leaves,crushe
- 1/8 teaspoon(s) dried thyme leaves
- 2 teaspoon(s) lemon juice
- 3 tablespoon(s) water
- 2 tablespoon(s) flour
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.
- If gravy is too thick, stir in more water until of desired consistency.
- Serve gravy with rabbit.
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