HASENPFEFFER
Steps:
- Sprinkle the rabbit meat with salt. Coat with the 1/3 cup of flour, shaking off the excess. Fry the bacon in a Dutch oven over medium heat until crisp, then remove the bacon and drain on paper towels. Brown a few pieces of the rabbit in the hot bacon fat, and then remove the browned pieces. Repeat with remaining rabbit until done. Remove all but 2 tablespoons fat from the pan. Cook and stir the shallots and garlic in the hot fat in the Dutch oven until the shallots are tender - usually about 4 minutes. Stir in the wine, the 1 cup of water and the instant chicken bouillon, and heat to boiling. Stir in the jelly, peppercorns, bay leaf, rosemary and thyme. Return the rabbit meat and bacon to the Dutch oven. Heat again to boiling, then reduce heat. Cover and simmer until the rabbit is tender - usually about 1-1/2 hours. Remove the bay leaf and discard it. Place the rabbit on a warm platter, and keep it warm while preparing the gravy. Stir lemon juice into the liquid that remains in the Dutch oven. Shake the 3 tablespoons of water and the 2 tablespoons of flour in a covered jar. Stir the flour mixture into the drippings in the pan, and make a gravy which you'll use to cover the rabbit meat when served on a warm plate.
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#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #german #european #wild-game #meat #rabbit #4-hours-or-less
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Zeeshan Hameed
[email protected]I'm not a fan of rabbit, but this recipe was surprisingly good. The meat was tender and the sauce was delicious.
Bradley Petersen
[email protected]This recipe is a must-try for any lover of rabbit. The meat is tender and juicy, and the sauce is rich and flavorful.
Lubninam Lubnainam
[email protected]The dish was a bit too sour for my taste. I think I'll use less vinegar next time.
Alanna Pate
[email protected]Just ok. I've had better.
PEDRO Rodriguez
[email protected]This recipe is a keeper! The sauce was rich and flavorful, and the meat was perfectly cooked. I served it over spaetzle and it was a hit with my family.
Mdmijanur Islam
[email protected]The recipe was easy to follow and the dish turned out great. I would definitely recommend it.
Hefa Moala
[email protected]Wow! This is the best hasenpfeffer I've ever had. I'll definitely be making this again and again.
Jimmy Sampier
[email protected]It was a bit bland. I think it needed more spices.
Jesmin Sultana
[email protected]Delicious! This is my new favorite way to make rabbit.
Ayub Hossen
[email protected]The dish was flavorful, but the meat was a bit tough. I think I needed to cook it for longer.
Kwame algebra
[email protected]Easy to follow recipe. I didn't have any juniper berries so I used black peppercorns instead. The sauce was a bit thin for my taste so I added a cornstarch slurry. Overall, it was a good dish.
Terrence Lee
[email protected]This hasenpfeffer recipe was an absolute hit! The flavor was complex and rich, and the meat was fall-off-the-bone tender. I will definitely be making this again.