Main Course

Hasenpfeffer

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Ingredients

  • 3 pounds rabbit, dressed and cut into serving pieces
  • salt and pepper, for you to taste
  • 1/2 cup flour
  • 1/3 pound bacon, diced
  • 5 shallots or 1 red onion, diced
  • 2 or 3 cloves garlic, minced
  • 1/4 cup cognac or maybe brandy
  • 1 1/2 cups beef broth
  • 1 cup red wine
  • 1 lemon, sliced 1/4-inch rounds
  • 1 sprig unique thyme
  • 1 small sprig fresh rosemary
  • 4 whole allspice berries
  • 3 juniper berries
  • 2 whole cloves
  • 1 bay leaf
  • salt and pepper, to taste
  • 1 tablespoon currant or grape jelly
  • 2 tablespoons butter
  • 1/4 cup flour
  • Directions

    1. Season a rabbit with salt and pepper. Position the flour in a large bowl in addition to add the rabbit to the dish, tossing the pieces to be able to coat them with the flour.
    2. Shake journey excess flour and set the floured rabbit pieces aside.
    3. Add the bread to a large pot over medium-high heat and saut to make its fat, 3-4 minutes. Add some shallots or onion and fresh garlic and saut until translucent and cooked through but not browned. Take off the bacon and shallots or vegetables to a bowl and set apart. Reserve some of the bacon excess fat in the pot.
    4. Add more oil to your pot if necessary and returning the pot to medium-high flame. Brown the rabbit one or two pieces at a time on every side and set aside.
    5. Reduce heat for you to medium, and carefully add the cognac and also brandy (it may flame up).
    6. Cook until finally its volume is reduced by about half.
      Return your rabbit pieces to the box and add the broth, homemade wine, lemons, thyme, rosemary, allspice, juniper berries, cloves, bay leaf, salt and pepper. Bring to a steam then reduce heat so that you can low and simmer, covered, for about 1 to 1 1/2 hours.
    7. While bunny is cooking, knead the butter and flour together with your fingers to create a smooth dough. You will use this unique to thicken the spices.
    8. When the rabbit is cooked properly through and tender, eliminate it to a serving dish. Force the sauce through a fine sieve, discarding the colors. Stir the reserved sausage and shallots or onion back into the sauce. Add more stock and also water if necessary to make about 2 cups.
    9. Return sauce to a cook on the stove and whisk a small piece of the butter and flour mixture into the sauce as well as return to a simmer. Keep whisking pieces into the sauce until it reaches a nice structure. Adjust seasoning, pour the particular sauce over the rabbit as well as serve.
    10. If you can’t get or don’t have juniper all berries, substitute gin for the cognac. Gin gets it is flavor from juniper berries.
    11. Vinegar is oftentimes used instead of the lemon to include a sour tang to the dish.

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