Hasenpfeffer
- 2 (2 lb. each) ready-to-cook wild rabbits or 1 (5-6 lb.) domestic rabbit
- 1 cup water
- 2 cups dry red wine
- 1/2 tsp. thyme leaves
- 2 cups sliced onions
- 2 bay leaves
- 1 tbsp. pickling spice
- 1/2 tsp. coarsely ground pepper
- 1/2 tsp. salt
- 3/4 cup all-purpose flour
- 6 bacon slices
- 1 tsp. sugar
Day before serving
In a large bowl, pour 1 cup water and 2 cups dry red wine over rabbit pieces. Add next 6 ingredients. Cover and refrigerate overnight, turning pieces occasionally.
About 3 hrs. before serving
- 1. In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; reserve drippings in skillet.
- 2. Meanwhile, remove rabbit pieces from wine mixture; reserve mixture. Pat pieces dry with paper towels. On waxed paper, coat rabbit pieces with flour. Reserve remaining flour for gravy. Over med. heat, in hot bacon drippings, cook a few pieces of rabbit at a time. Brown on all sides and remove to platter as they brown. Pour remaining drippings from skilled and return rabbit to skillet.
- 3. Crumble bacon over rabbit. Strain wine mixture, discarding seasonings; stir in sugar; pour over rabbit and heat to boiling. Reduce heat to low; cover and simmer 2 hours or until rabbit is fork-tender.
- 4. Remove rabbit to warm platter. Stir in remaining flour to make gravy. Stir well and add water as needed. Continue cooking gravy a few minutes, stirring until smooth; serve over rabbit. Makes 6 servings.
