Hasenpfeffer Recipe

Name: Hasenpfeffer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 pounds rabbit frozen; 1/2 teaspoon salt; ⅓ cup flour, all-purpose; 1/2 pound bacon cut up; 1/2 cup shallots chopped; 1 clove garlic chopped; 1 cup red wine dry; 1 cup water; 1 tablespoon chicken bouillon cubes; 1 tablespoon currant jelly; 10 each black peppercorns crushed; 1 small bay leaves; 1/4 teaspoon rosemary leaves dried; ⅛ teaspoon thyme dried; 2 teaspoons lemon juice; 3 tablespoons water; 2 tablespoons flour, all-purpose

Servings: persons

3 pounds rabbit frozen
1/2 teaspoon salt
⅓ cup flour, all-purpose
1/2 pound bacon cut up
1/2 cup shallots chopped
1 clove garlic chopped
1 cup red wine dry
1 cup water
1 tablespoon chicken bouillon cubes
1 tablespoon currant jelly
10 each black peppercorns crushed
1 small bay leaves
1/4 teaspoon rosemary leaves dried
⅛ teaspoon thyme dried
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons flour, all-purpose

1
Sprinkle rabbit with salt.
2
Coat with 13 cup flour; shake off excess.
3
Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towels.
4
Brown a few pieces of rabbit in hot bacon fat; remove browned pieces.
5
Repeat with remaining rabbit.
6
Remove all but 2 tablespoons fat.
7
Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes.
8
Stir in wine, 1 cup water and the instant bouillon.
9
Heat to boiling.
10
Stir in jelly, peppercorns, bay leaf, rosemary and thyme.
11
Return rabbit and bacon to Dutch oven.
12
Heat to boiling; reduce heat.
13
Cover and simmer until rabbit is tender, about 1 1/2 hours.
14
Remove bay leaf and discard.
15
Place rabbit on warm platter; keep warm while preparing gravy.
16
Stir lemon juice into liquid in Dutch oven.
17
Shake 3 tablespoons water and 2 tablespoons flour in covered jar.
18
Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.
19
stir 1 minute.
20
Serve gravy with rabbit.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 pounds rabbit frozen, 1/2 teaspoon salt, ⅓ cup flour, all-purpose, 1/2 pound bacon cut up, and more.

Yes, Hasenpfeffer falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hasenpfeffer

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