Hassenpfeffer -- Rabbit

FabFood
  • Recipe Comments
  • Max 5 stars
    58
    My Rating
    (8 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe for Hassenpfeffer or Rabbit. This classic preparation is from Sylvia Bashline's Fish and Game Cookbook.

Ingredients

  • 2 rabbits cut into serving pieces
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1 medium onion
  • 4 whole cloves
  • 12 whole black peppercorns
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1/4 cup lemon juice
  • 1 cup port
  • 2 1/2 cups beef stock or bouillion

Directions

  1. Stud the peeled onion with the whole cloves. Make a small bouquet garni by tying the peppercorns, parsley, thyme and bay leaf in a small cheesecloth pouch. Preheat oven to 350° F.
  2. Sprinkle rabbit pieces with salt and pepper and sauté in the butter until brown on all sides. Place in a 3 quart casserole. Add salt, bouquet garni and studded onion, followed by the lemon juice, port and stock or boullion. Cover and bake for 1 1/2 hours. Ten minutes before it's done, remove the cheesecloth bag. The pan juices can be thickened to make a gravy.

Filed Under:

, , ,

recommended for you