Hasenpfeffer (Rabbit Stew) Tarifi

Malzemeler

• 0.5 pound bacon, diced3 pounds rabbit meat, cleaned and cut into pieces0.5 teaspoon salt0.33333334326744 cup all-purpose flour0.5 cup finely chopped shallots1 clove garlic, finely chopped1 cup dry red wine1 cup water1 tablespoon chicken bouillon granules1 tablespoon currant jelly10 black peppercorns, crushed1 bay leaf0.25 teaspoon dried rosemary, crushed2 teaspoons lemon juice3 tablespoons water2 tablespoons all-purpose flour0.125 teaspoon dried thyme, crushed

Hazırlanışı

1. Gather all ingredients.
2. Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.
3. Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
4. Sprinkle rabbit with salt and coat with flour, shaking off excess.
5. 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.
6. Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.
7. Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
8. 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.
9. Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
10. 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.
11. Pour gravy over rabbit or serve in a gravy boat on the side.

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