St. Blog's Cookbook  

A virtual cookbook, of recipes gathered in, around, and by, the bloggers of St. Blog's Parish.
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Anybody for some Spring Rabbit?

Hasenpheffer

3 lb rabbit, cut into pieces
1/3 c flour
1/2 c finely chopped shallots
1 c dry red wine
1 tb instant chicken bouillon
10 black peppercorns,crushed
1/4 ts dried rosemary leaves,crushe
2 ts lemon juice
2 tb flour
1/2 ts salt
1/2 lb bacon, diced
1 clove garlic, finely chopped
1 c water
1 tb currant jelly
1 small bay leaf
1/8 ts dried thyme leaves
3 tb water

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.

  posted by Tom @ 6:36 AM


Thursday, March 27, 2003  
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