"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Hasenpfeffer - Braised Rabbit in Red Wine Sause Recipe

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This recipe for Hasenpfeffer - Braised Rabbit in Red Wine Sause, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Hedstrom
Added: Sunday, April 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 # lean bacon
5-6# fresh rabbit cut into serving pieces
1/2 tsp salt
1/4 tsp black pepper
1/2 c flour
1/2 c shallots finely chopped
1/2 tsp finely chopped garlic
1 c dry red wine
1 c chicken stock
2 Tbs brandy
1 tsp currant jelly
1 small bay leaf
1/8 tsp dried rosemary
1/8 tsp dried thyme
2 tsp fresh lemon juice.

Directions:
Directions:
Cook bacon until crisp, remove from pan to drain. Wash rabbit pieces, sprinkle with salt & pepper and dip them in flour to coat. Heat pan with bacon drippings on high heat, add rabbit pieces a few at a time, browning them on all sides. Remove rabbit pieces to a casserole dish. Pour off all but 2 T of bacon drippings from pan and cook garlic and shallots until soft. Pour in wine and stock and bring to a boil, stir in brandy, jelly, bay leaf rosemary and thyme. Heat through. Pour over rabbit pieces in casserole and add drained bacon to top. Cover and cook at 325 for 1 to 1 1/2 hours. Just before serving remove bay leaf and stir in lemon juice. May use more pepper if you like.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Very Good! This is what Bugs Bunny is afraid of!

 

 

 

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