Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
- Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g
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Md.humaion Kobir
m@hotmail.co.ukCan't wait to try this!
Kayiira Musa
k-m@gmail.comI'm going to try this recipe this weekend. It looks delicious!
Kerunmala Kerun
k_k13@yahoo.comThis recipe is a good starting point, but I think it needs a few tweaks. I would add more vegetables and maybe a different type of wine.
Luthando Zondi
luthando@gmail.comI thought this recipe was just okay. It wasn't bad, but it wasn't great either.
Joseph Adegbe
josepha51@gmail.comI'm not sure what went wrong, but my hasenpfeffer turned out really dry.
Faiz Sultan
s_faiz@gmail.comThis recipe was a little too complicated for me. I think I'll try a simpler one next time.
Philip Wamukoya
wamukoya.philip@gmail.comI'm not a big fan of rabbit, but this recipe was actually pretty good.
Vanessa Minor
vanessa.minor90@gmail.comI didn't have any prunes on hand, so I used dried apricots instead. They worked well.
Summer Valentine
s-valentine@yahoo.comThe rabbit meat was a little tough. I think I overcooked it.
supreme class10
c.supreme11@hotmail.comThis recipe is a bit bland. I would add more spices next time.
Sushil Yadav
sushil.y@hotmail.com5 stars!
ICONIUM STANLEY
i_s@yahoo.comI highly recommend this recipe.
Gabby Luviano
luviano-gabby@yahoo.comDelicious!
Muslimo Mohamed
m97@hotmail.frThis recipe is a must-try for any rabbit lover.
crychik baby
c.b79@gmail.comI've made this recipe several times and it's always a hit. It's a great way to use up leftover rabbit meat.
Kirk Newmann
kirk_newmann67@hotmail.co.ukThis is a great recipe for a special occasion. It's a little time-consuming, but it's worth it.
Indra Gauli
gauli13@hotmail.comI love the combination of flavors in this dish. The rabbit, the prunes, and the spices all work together perfectly.
Muneer Altamimi
a-muneer@gmail.comThis was my first time cooking rabbit and it turned out great! The recipe was easy to follow and the end result was delicious.
ChAnD SeTaRy
setary-chand64@gmail.comI made this for a dinner party and it was a huge hit! Everyone loved the unique flavor of the rabbit.
Joey R. (Mississippi)
r_j2@yahoo.comThis hasenpfeffer recipe is a keeper! The rabbit meat was tender and flavorful, and the sauce was rich and delicious.