*  Exported from  MasterCook  *
 
                    HASENPFEFFER (SPICY BRAISED RABBIT)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Beverages
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Frozen rabbit,thawed & cut
      1/2   ts           Salt
      1/3   c            All-purpose flour
      1/2   lb           Bacon,cut into 1/4 pieces
      1/2   c            Finely chopped shallots
    1                    Clove garlic,finely chopped
    1       c            Dry red wine
    1       c            Water
    1       tb           Instant chicken bouillon
    1       tb           Currant jelly
   10                    Black peppercorns,crushed
    1                    Small bay leaf
      1/4   ts           Dried rosemary leaves,crushe
      1/8   ts           Dried thyme leaves
    2       ts           Lemon juice
    3       tb           Water
    2       tb           Flour
 
   Sprinkle rabbit with salt. Coat with 1/3 cup flour; shake off excess.
   
   Fry bacon in Dutch oven over medium heat until crisp; remove bacon and
   drain on paper towels. Brown a few pieces of rabbit in hot bacon fat;
   remove browned pieces. Repeat with remaining rabbit. Remove all but 2
   tablespoons fat.
   
   Cook and stir shallots and garlic in hot fat in Dutch oven until shallots
   are tender, about 4 minutes. Stir in wine, 1 cup water and the instant
   bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary
   and thyme. Return rabbit and bacon to Dutch oven. Heat to boiling; reduce
   heat. Cover and simmer until rabbit is tender, about 1 1/2 hours.
   
   Remove bay leaf and discard. Place rabbit on warm platter; keep warm while
   preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake 3
   tablespoons water and 2 tablespoons flour in covered jar. Stir flour 1/2
   teaspoon dried thyme leaves in cheesecloth bag.
   
   stir 1 minute. (If gravy is too thick, stir in more water until of desired
   consistency.) Serve gravy with rabbit.
  
 
 
                    - - - - - - - - - - - - - - - - - -