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Hasenpfeffer (spicy Braised Rabbit)

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CATEGORY CUISINE TAG YIELD
Meats Dutch Beverages, Main dish 4 Servings

INGREDIENTS

3 lb Frozen rabbit, thawed & cut
1/2 t 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 T Instant chicken bouillon
1 T Currant jelly
10 Black peppercorns, crushed
1 Small bay leaf
1/4 t Dried rosemary leaves, crushe
1/8 t Dried thyme leaves
2 t Lemon juice
3 T Water
2 T Flour
1 hours.

INSTRUCTIONS

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  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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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