Easy 175 min

Hasenpfeffer (Rabbit Stew)

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Prep

39 min

Cook

136 min

Total

175 min

Ingredients (13)

½ pound bacon, diced g

3 pounds rabbit meat, cleaned and cut into pieces g

½ teaspoon salt g

⅓ cup all-purpose flour g

½ cup finely chopped shallots g

1 clove garlic, finely chopped g

1 cup dry red wine g

1 cup water g

1 tablespoon chicken bouillon granules g

1 tablespoon currant jelly g

10 black peppercorns, crushed g

1 bay leaf g

¼ teaspoon dried rosemary, crushed g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.

Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.

Sprinkle rabbit with salt and coat with flour, shaking off excess.

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.

Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.

Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.

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.

Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.

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.

Pour gravy over rabbit or serve in a gravy boat on the side.