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Hasenpfeffer (Rabbit Stew)
Hasenpfeffer (Rabbit Stew)
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
German-style rabbit stew braised in red wine gravy with bacon, shallots, currant jelly, and herbs.
Ingredients:
  • 0.5 pound bacon, diced
  • 3 pounds rabbit meat, cleaned and cut into pieces
  • 0.33333334326744 cup all-purpose flour
  • 0.5 cup finely chopped shallots
  • 1 clove garlic, finely chopped
  • 1 cup dry red wine
  • 1 cup water
  • 1 tablespoon chicken bouillon granules
  • 1 tablespoon currant jelly
  • 10 black peppercorns, crushed
  • 1 bay leaf
  • 0.25 teaspoon dried rosemary, crushed
  • 2 teaspoons lemon juice
  • 3 tablespoons water
  • 2 tablespoons all-purpose flour
  • 0.125 teaspoon dried thyme, crushed
Instructions:
  • Collect all your ingredients.
  • Cook the bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes, stirring occasionally.
  • Transfer the crispy bacon to a paper towel-lined plate using a slotted spoon; set aside.
  • Season the rabbit generously with salt, then dredge it in flour, ensuring to tap off any excess.
  • Caramelize rabbit in sizzling bacon fat in the pan over medium heat until golden. Place rabbit on a plate and reserve. Remove extra grease, keeping 2 tablespoons fat in the pan.
  • Cook shallots and garlic in fat in a skillet until soft, approximately 4 minutes.
  • Pour in wine, water, and bouillon, allowing the flavors to meld together as you bring the mixture to a boil. Gently swirl in jelly, peppercorns, bay leaf, and rosemary, enhancing the dish with layers of rich and aromatic goodness.
  • Add the rabbit and bacon back to the skillet. Bring to a boil, then lower the heat, cover, and simmer until the rabbit is tender, approximately 1 1/2 hours.
  • Remove the aromatic bay leaf and dispose of it. Transfer the savory rabbit to a warm platter and cover to maintain its warmth as you prepare the delectable gravy.
  • Enhance the savory flavors by stirring in lemon juice to the cooking liquid in the skillet. Combine flour and water in a small bowl, then incorporate the mixture into the skillet over low heat. Simmer gently until the gravy thickens, then add a touch of aromatic thyme to elevate the dish.
  • Drizzle gravy over rabbit or serve in a gravy boat for dipping.

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