Jugged Hare (hasenpfeffer)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Game | 6 | Servings | |
INGREDIENTS
| 1 | 6-lb hare or rabbit | |
| 3 1/4 | c | Burgundy, dry red wine |
| 1 | t | Dried leaf thyme |
| 1 | Onion, finely chopped | |
| 2 | Cloves garlic, minced | |
| 2 | Stalks celery, chopped fine | |
| 2 | Carrots, peeled chop fine | |
| 2 | Bay leaves | |
| 12 | Whole black peppercorns | |
| 12 | Whole white peppercorns | |
| 12 | Pickled green peppercorns | |
| 1/2 | c | Bacon drippings or oil |
| 1 | c | Sliced fresh mushrooms |
| 3 | c | Beef broth |
| 12 | Pearl onions | |
| 3 | T | Unsalted butter |
| 18 | Whole fresh mushrooms | |
| stems trimmed flush | ||
| w/caps | ||
| 1 1/4 | lb | Salt pork in 1/2-inch cubes |
| Salt to taste | ||
| 1/2 | c | Unsalted butter, if needed |
| 1/3 | c | All-purpose flour, if needed |
INSTRUCTIONS
Cut rabbit into serving-size pieces, reserve liver & blood to thicken sauce. Combine 2 cups wine, 1/2 tsp thyme, chopped onion, celery, carrots, bay leaves & all peppercorns in glass bowl. Place rabbit in marinade, turn to coat, cover & refrigerate 24 hours, turning often. Preheat oven to 350. Remove meat from marinade & pat dry. Strain marinade, reserve vegetables & strained marinade separately. Heat bacon drippings in large skillet until very hot. Add meat & brown on all sides. Add remaining thyme & reserved vegetables. Turn into casserole; bake, uncovered, 30 minutes. Stir in remaining wine, reserved marinade, mushrooms & broth. Cover & bake 2-3 hours longer until nearly tender. Meanwhile, steam pearl onions until almost tender. Set aside. Melt 3 Tbs butter in small skillet; add mushroom caps & cook until light golden. Also simmer salt pork in small amount of water. Drain, saute until browned. When rabbit is nearly tender, stir in salt pork. Finely chop liver; stir liver & blood into rabbit mixture. Arrange pearl onions & mushroom caps in ring around rabbit; cover & return to oven. Bake until all vegetables are tender & meat is very tender. Taste & adjust seasonings. If sauce is thin, remove most of it with a ladle & reserve. Melt 1/3 cup butter in a skillet; stir in flour to make a roux. When roux is golden, stir in reserved sauce a little at a time, cooking until smooth & thickened. To serve, spoon sauce over rabbit & under onions & mushrooms, lifting them to spoon it in. Makes 6 servings. NOTE: For a hotter version, increase amount of peppercorns. TIME INCLUDES 24-HOURS MARINATE From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 958
Calories From Fat: 877
Total Fat: 97.8g
Cholesterol: 137.2mg
Sodium: 3121.2mg
Potassium: 404.3mg
Carbohydrates: 11.4g
Fiber: 1.8g
Sugar: 2g
Protein: 9.2g