Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve. Saute shallots and garlic in skillet for about 4 minutes, until tender.
Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet.
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Heat to boiling, then reduce heat to low. To Make Gravy: Stir lemon juice into skillet with cooking liquid.
Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
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All Rights Reserved. Hasenpfeffer Rabbit Stew. Rating: 4. Read Reviews Add Review. Save Pin Print Share.
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Hasenpfeffer Rabbit Stew mmcsusn. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified.
Hasenpfeffer (rabbit stew)
Add all ingredients to shopping list View your list. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy. I Made It Print.
Full Nutrition. Reviews Reviews. Rating: 5 stars. This is a forgiving recipe. It was still absolutely wondeful. We like to have an elegant meal at home on New Year's, with all the kids here. We will definitely use this recipe this year. We raise our own meat rabbits and I used one we'd butchered too late yet it came out totally tender.
I think this would be a good recipe for wild rabbit as well, because toughness will not be an issue with this recipe.
. Most helpful critical review GingerbreadMommy. Rating: 2 stars.
The red wine made the white rabbit meat look like it was bleeding for half the cooking time. Then it got a greyish burgandy color and never improved. This was my first time making rabbit and the color of the dish really turned me off. The "ick" factor of the way the dish looked prevented me from enjoying the dish. Reviews: Most Helpful. Kelly Savard. Oh My Goodness!
This was awesome! This was gourmet! I'd also add fresh mushrooms the last hour. The wine I used was Penfolds Shiraz Cabernet. Not only was it perfect for the dish, but a great wine to serve with the meal. Smooth, delicate, perfect!
Holly J Chadwick. My husband raved on this recipe!!
Cream the rabbit
It was simple to prepare but has a gourmet flair. The rabbit was tender and the gravy was the bomb! Thank-you Cheryl Gross. Note: I added a few sliced fresh mushrooms to the gravy before thickening. This was an excellent recipe my first rabbit experience. We used wild snowshoe hare in the recipe and it turned out melt-in-your-mouth tender. My husband couldn't stop raving about how tender it was.
My 4-year old had seconds. Emily Tisdale.
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Five stars aren't enough! I used a young cottontail to make it and hubby and I devoured as much as we could. I used Holly's suggestion of adding mushrooms and made some chunky mashed potatoes and rosemary glazed baby carrots.
Using shallow bowls, I put a mound of the potatoes in the center and covered it with the gravy. The carrots were served on the side in small bowls. Absolutely stupendous! Note: the recipe called for adding thyme twice I added it once with the rosemary.
Absolutely delicious. I didn't have bacon and used pancetta instead. I followed the recipe directions for preparing the rabbit separately from the shallots red wine bouillon and herbs. I then combined it all in a crockpot along with some sliced carrots and quartered mushrooms.
I also added more peppercorns than called for in the recipe. The rabbit turned out moist and tender. This is the 2nd time I've made this recipe.