Hassenpfeffer -- Rabbit
- Recipe created by FabFood on Aug 17, 2008
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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
- 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.
- 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.
