Hasenpfeffer (Rabbit Stew)
Description
This rabbit stew features rabbit braised in a red wine gravy flavored with bacon, shallots, currant jelly, and herbs in this German hasenpfeffer dish.
Ingredients
•
1/2 pound bacon, diced
•
3 pounds rabbit meat, cleaned and cut into pieces
•
1/2 teaspoon salt
•
1/3 cup all-purpose flour
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1/2 cup finely chopped shallots
•
1 clove garlic, finely chopped
•
1 cup dry red wine
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1 cup water
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1 tablespoon chicken bouillon granules
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1 tablespoon currant jelly
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10 black peppercorns, crushed
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1 bay leaf
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1/4 teaspoon dried rosemary, crushed
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2 teaspoons lemon juice
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3 tablespoons water
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2 tablespoons all-purpose flour
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1/8 teaspoon dried thyme, crushed
Directions
1
Gather all ingredients.
2
Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.
3
Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
4
Sprinkle rabbit with salt and coat with flour, shaking off excess.
5
Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
6
Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.
7
Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
8
Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
9
Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
10
Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
11
Pour gravy over rabbit or serve in a gravy boat on the side.