| | Hasenpfeffer 1/2 pound of lean bacon, diced
one 5 pound rabbit, disjointed
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
1/2 cup of flour
1/2 cup of minced shallots
1/2 teaspoon of minced garlic
1 cup of dry red wine
1 cup of chicken stock
2 tablespoons of brandy
1 teaspoon of currant jelly
1 small bay leaf
1/8 teaspoon of dried rosemary
1/8 teaspoon of dried thyme
2 teaspoons of fresh lemon juice |
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Fry the bacon over moderate heat in a Dutch oven, stirring and turning frequently until crisp. Remove the bacon and drain on a paper towel. Sprinkle the rabbit with salt and pepper, then dip in the flour, shaking off the excess. Add the rabbit several pieces at a time, to the bacon drippings and brown on all sides quickly and evenly. Remove to a plate. Sauté the shallots and garlic in 2 tablespoons of the drippings for 4 -5 minutes or until shallots are transparent. Pour spoons of the drippings for 4 -6 minutes or until shallots are transparent. Pour in the wine and the stock, then bring to a boil, scraping brown bits from bottom of pan. Stir in the brandy, jelly, bay leaf, rosemary and thyme. Return the rabbit to the Dutch oven ,then add the bacon. Cover tightly and simmer for 1 hour and 30 minutes or until the rabbit is tender. Remove the rabbit to a heated platter, then remove the bay leaf and stir in the lemon juice. Season with additional salt and pepper if needed. Sauce should be peppery. Pour the sauce over the rabbit. Makes 6 servings More Dutch Oven Recipes |
