Hasenpfeffer Or Peppered Hare
From rescue_ranger 14 years ago
- 90 min to make
- Serves 6
Oktoberfest is almost here; time for cold, tasty beer! You can drink it from a stein, you can drink it anytime! You can wear a funny suit or chug your beer from a boot. Just gather up all your crew and grab yourself lots of brew And eat a big ole bowl of Rabbit stew! Read more Prost! See less
Ingredients
- rabbit, dressed and cut into serving pieces -- 3 pounds shopping list
- sea salt and fresh ground pepper -- to taste shopping list
- flour -- 1/2 cup shopping list
- Thick smoked bacon, diced -- 1/3 pound shopping list
- shallots or onion, diced -- 5 shallots or 1 onion shopping list
- garlic, minced -- 2-3 cloves shopping list
- cognac or brandy -- 1/4 cup shopping list
- beef broth -- 1 1/2 cups shopping list
- red wine -- 1 cup shopping list
- lemon, sliced 1/4-inch rounds -- 1 shopping list
- Fresh thyme -- 1 sprig shopping list
- Fresh rosemary -- 1 Med sprig (about 3" long) shopping list
- Whole allspice berries -- 4 shopping list
- juniper berries -- 3 shopping list
- whole cloves -- 2 shopping list
- Bay leaf -- 1 shopping list
- sea salt and fresh ground pepper -- to taste shopping list
- currant or grape jelly -- 1 tablespoon shopping list
- un-salted butter -- 2 tablespoons shopping list
- flour -- 1/4 cup shopping list
How to make it
- 1.) Season the rabbit with salt and pepper. Put the flour in a large bowl and add the rabbit to the bowl, tossing the pieces to coat them with the flour. Shake off the excess flour and set the floured rabbit pieces aside.
- 2.) Add the bacon to a large pot over medium-high heat and sauté to render its fat, 3-4 minutes. Add the shallots or onion and garlic and sauté until translucent and cooked through but not browned. Remove the bacon and shallots or onions to a bowl and set aside. Reserve some of the bacon fat in the pot.
- 3.) Add more oil to the pot if necessary and return the pot to medium-high flame. Brown the rabbit a few pieces at a time on all sides and set aside.
- 4.) Reduce heat to medium, and carefully add the cognac or brandy (it may flame up). Cook until its volume is reduced by about half.
- 5.) Return the rabbit pieces to the pot and add the broth, wine, lemons, thyme, rosemary, allspice, juniper berries, cloves, bay leaf, salt and pepper. Bring to a boil then reduce heat to low and simmer, covered, for about 1 to 1 1/2 hours.
- 6.) While rabbit is cooking, knead the butter and flour together with your fingers to form a smooth dough. You will use this to thicken the sauce.
- 7.) When the rabbit is cooked through and tender, remove it to a serving dish. Strain the sauce through a fine sieve, discarding the solids. Stir the reserved bacon and shallots or onion back into the sauce. Add more stock or water if necessary to make about 2 cups.
- 8.) Return sauce to a simmer on the stove and whisk a small piece of the butter and flour mixture into the sauce and return to a simmer. Keep whisking pieces into the sauce until it reaches a nice consistency. Adjust seasoning, pour the sauce over the rabbit and serve.
- Variations:
- A) If you can't find or don't have juniper berries, substitute gin for the cognac. Gin gets its flavor from juniper berries.
- B) Vinegar is sometimes used instead of the lemon to add a sour tang to the dish.
People Who Like This Dish 1
- windy1950 Flint, MI
- rescue_ranger New Baltimore, VA
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The Rating
Reviewed by 1 people-
Running this through now. Very similar to my wife's family's recipe.
chummers
in Lindstrom loved it
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" It was excellent "