• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Hasenpfeffer (Spicy Braised Rabbit)

  • Recipe Submitted by on

Category: Main Dish, Beverages

 Ingredients List

  • 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.

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