Hasenpfeffer

Ingredients

• 1/2 pound lean bacon, finely chopped
• A 5- to 6-pound rabbit or two 2 1/2- to 3-pound rabbits, cut in serving pieces
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 cup flour
• 1/2 cup finely chopped shallots, or substitute 1/2 cup finely chopped onions
• 1/2 tsp. finely chopped garlic
• 1 cup dry red wine
• 1 cup chicken stock, fresh or canned
• 2 Tbls. brandy
• 1 tsp. red currant jelly
• 1 small bay leaf
• 1/8 tsp. dried Rosemary
• 1/8 tsp. dried thyme
• 2 tsps. fresh lemon juice

Directions

In a heavy 5-quart flameproof casserole, cook the bacon over moderate heat, stirring and turning it frequently, until it is crisp. Spread the bacon out on a double thickness of paper towels to drain and set the casserole with the bacon fat aside.
Wash the rabbit quickly under cold running water and pat it thoroughly dry with paper towels. Sprinkle the pieces with salt and pepper, then dip them in flour and shake off any excess. Heat the bacon fat in the casserole over high heat until it sputters. Add the rabbit, a few pieces at a time, and brown them on all sides, regulating the heat so that they color quickly and evenly without burning. As they are done, transfer the pieces to a plate. Pour off all but 2 tablespoons of fat from the casserole and in it cook the shallots and garlic, stirring frequently, for 4 to 5 minutes, or until the shallots are soft and transparent but not brown. Pour in the wine and chicken stock, and bring to a boil over high heat, meanwhile scraping in any brown bits clinging to the bottom of the pan. Stir in the brandy, currant jelly, bay leaf, rosemary and thyme, and return thr rabbit and any juices collected around it to the casserole. Add the drained bacon, cover the casserole tightly, and simmer over low heat for 1 1/2 hours, or until rabbit is tender but not falling apart. (If you are substituting small rabbits, they may cook much faster. Test them for doneness after about 1 hour of cooking). Pick out the bay leaf, stir in the lemon juice and taste for seasoning. The sauce should be quite peppery; add more pepper, if necessary, to taste.
Serve the rabbit directly from the casserole, or arrange the pieces on a deep heated platter and pour the sauce over them.
NOTE: Traditionally, the sauce in which the rabbit is simmered is thickened, just before serving, with the rabbits blood. If you hunt and dress your own rabbit, save its blood. stir into it 1 or 2 tablespoons of vinegar to prevent it from clotting and refrigerate until ready to use. Stir the blood into the sauce after the rabbit is cooked, then simmer gently, stirring all the while, for 4 to 5 minutes, or until the sauce thickens slightly. Be careful not to let the sauce boil. Add the lemon juice, taste for sesoning and serve.

Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
crzylegs@erols.com
Hasenpfeffer