Hasenpfeffer (Rabbit Stew)

This rabbit stew features rabbit braised in a red wine gravy flavored with bacon, shallots, currant jelly, and herbs in this German hasenpfeffer dish.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 767 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 3 tablespoons water
• 1 cup water
• 2 teaspoons lemon juice
• 1 bay leaf
• 1 cup dry red wine
• 1 tablespoon chicken bouillon granules
• 1 clove garlic, finely chopped
• 3 pounds rabbit meat, cleaned and cut into pieces
• 1 tablespoon currant jelly
• 10 black peppercorns, crushed
• 0.5 teaspoon salt
• 0.33333334326744 cup all-purpose flour
• 0.5 pound bacon, diced
• 0.25 teaspoon dried rosemary, crushed
• 0.5 cup finely chopped shallots
• 0.125 teaspoon dried thyme, crushed

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

Gather all ingredients.

Step 6

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

Step 7

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

Step 8

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

Step 9

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.

Step 10

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

Step 11

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