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Hasenpfeffer (Rabbit Stew)

SUBMITTED BY: CHERYLG PHOTO BY: Holly Chadwick

"Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices."
RECIPE RATING:
The reviewer gave this recipe 21 stars. This recipe average a 4.8 star rating.
Read Reviews (21)
PREP TIME  30 Min
COOK TIME  1 Hr 30 Min
READY IN  2 Hrs

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 pounds rabbit meat, cleaned and cut into pieces
  • 1/2 teaspoon salt
  • 1/3 cup all-purpose flour
  • 1/2 pound bacon, diced
  • 1/2 cup finely chopped shallots
  • 1 clove garlic, finely chopped
  • 1 cup dry red wine
  • 1 cup water
  • 1 tablespoon chicken bouillon granules
  • 1 tablespoon currant jelly
  • 10 black peppercorns, crushed
  • 1 bay leaf
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon dried thyme, crushed
  • 2 teaspoons lemon juice
  • 3 tablespoons water
  • 2 tablespoons all-purpose flour

DIRECTIONS

  1. 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.
  2. 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, rosemary and thyme. 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.
  3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
  4. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2005 by Holly Chadwick
My husband raved on this recipe!! It was simple to prepare but has a gourmet flair. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2007 by Kelly Savard
Oh My Goodness! This was awesome! I've never made rabbit before & my local meat market had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2007 by LTWARD
Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2007 by Tara
This was an excellent recipe, my first rabbit experience. I followed the recipe until right... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2006 by Cindy
a very delicious recipe. this was my first time cooking or eating rabbit, and it certainly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2006 by SunFlower
To die for! This is the perfect fall stew. And the gravy... Oh my! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2008 by DIZRICH
A dish fit for a KING! The gravy is to die for. I didn't have currant jelly, so I used grape... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2008 by Emily Tisdale
Omigosh!!! Five stars aren't enough! I used a young cottontail to make it and hubby and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2008 by DIANE H.
This was the best rabbit I have ever eaten! I used a wild cottontail rabbit and it turned out... MORE