Place bacon in a large, deep skillet. Cook over medium
high heat until evenly brown. Drain on paper towels
and set aside. Sprinkle rabbit with salt and coat with
1/3 cup flour, shaking off excess. Brown rabbit in
remaining bacon fat. Remove from skillet, along with
all but 2 tablespoons of the fat, and reserve.
Saute shallots and garlic in skillet for about 4
minutes, until tender. Stir in wine, 1 cup water and
bouillon. Heat to boiling, then stir in jelly,
peppercorns, bay leaf, and rosemary. Return rabbit
and bacon to skillet. Heat to boiling, then reduce
heat to low. Cover and let simmer about 1 1/2 hours
or until rabbit is tender.
Remove bay leaf and discard. Place rabbit on a warm
platter and keep warm while preparing gravy.
To Make Gravy- Stir lemon juice into skillet with
cooking liquid. Combine 3 tablespoons water with 2
tablespoons flour and mix together; stir mixture
into skillet over low heat. Finally, stir in
thyme. Pour gravy over stew and serve, or pour
into a gravy boat and serve on the side.
Serving
Suggestions
Serve with rice and side of bread
Originally Submitted
5/5/2013
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