How To make Hasenpfeffer (Spicy Braised Rabbit)
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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Su Chef - Cooking up a rabbit dish that tastes so good. Part 1 of 2 shows the preparation of the rabbit along with cooking up some rabbit kidney and heart appetizer. Part 2 of 2 shows the cooking and plating. You can learn it all from start to finish here.
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Ligurian Rabbit Stew: An Italian classic recipe that is sustainable as it is delicious
Don’t be afraid to try rabbit! Especially when it’s cooked with olives, pine nuts, and lots of herbs to make a delightfully creamy and briny stew.
Serves 2 as a main course
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Ingredients:
1 pound of rabbit in pieces
1 cup of diced onion
½ cup of diced fennel
1 cup of olives
1 cup of white wine
¼ cup of pine nuts
¼ cup of flour
¼ cup of chopped parsley
1 sprig of rosemary chopped fine
2 sage leaves chopped fine
1 tablespoon of tomato paste
½ liter of water
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Preparation:
Sale and pepper the rabbit pieces and then dredge in flour. Shake off the excess and then brown it in a sauce pan over medium high heat with a tablespoon of olive oil.
Once the rabbit has been browned on both sides, remove from pan. This takes about 6 to 8 minutes. Add the onion and fennel to the pan with a pinch of salt. Sweat the mixture until tender, roughly 5 minutes.
Add the tomato paste and let it brown slightly over medium heat. As soon as it starts to smell a bit coppery, add the white wine to the pan to deglaze and let it reduce by about half or until the alcohol has evaporated. Add the rosemary, sage and pine nuts to the pan.
Put the rabbit pieces back to the pan and add water until it reaches about halfway up the rabbit without covering them. Add the olives and turn the heat to low. Simmer for 30 minutes covered.
Check the rabbit after 30 minutes and take the lid off. Let the liquid reduce by half, or roughly another 20 to 30 minutes. Add the lid back to the pan if it looks like the liquid is getting too thick.
After 1 hour the meat should be tender and come away from the bone without much effort. Turn off the heat and add the parsley. An optional touch before serving is to drizzle some of your finest olive oil over the stew when served.
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Learn to make Hasenpfeffer with me!
Sometimes it's fun to make a recipe that is totally new and see how things turn out. This was my chance to introduce Everett to rabbit meat and learn a new dish.
Full disclaimer: THIS IS NOT WENDELL. This rabbit came from our local exotic meat store, Pete's Fine Meats. I've never met this rabbit in person.
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Music by Nathan Moore and Dan Lebowitz
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. Gordon Ramsay takes his son Jack to hunt and cook Rabbit.
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