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
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.
