Home » Main dish » Hasenpfeffer

Hasenpfeffer

CookItEasy.net Team

CookItEasy.net

support@cookiteasy.net

Ingredients/Components

onions, chopped - 2 item
bay leaves - 3 item
carrots, chopped - 3 item
flour for dredging - 1 item
tsp dry mustard - 1 item
bunch celery, chopped - 1 item
tsp fresh ground pepper - 1 item
1/2 c water - 1 item
onions sliced - 2 item
c dry white wine - 1 item
lemons, juice only - 2 item
c white wine - 1 item
olive oil for browning - 1 item
large rabbit, quartered, spine and scraps reserved for stock - 1 item
Marinade:1/2 c cider vinegar
Stock: rabbit bones and scraps
Sauce: pan sauces
stick butter, cold and cut into teaspoon sized chunks - 1 item
about 5 sage leaves, chopped finely

How to make hasenpfeffer:

Marinade:1/2 c cider vinegar1 1/2 c water1 c dry white wine2 onions sliced1 tsp dry mustard1 tsp fresh ground pepper3 bay leaves flour for dredging olive oil for browning1 c white wine Stock: rabbit bones and scraps3 carrots, chopped2 onions, chopped1 bunch celery, chopped2 bay leaves Sauce: pan sauces1 stick butter, cold and cut into teaspoon sized chunks2 lemons, juice only about 5 sage leaves, chopped finely Day 1: Clean and cut rabbit into pieces, reserving scraps for stock. Marinate rabbit 1-2 days in marinade ingredients. Make stock by covering stock ingredients completely with water and bringing to boil. Skim and reduce heat to low. Simmer 1-2 hours. Strain. Cool.

Day 2 or 3: Remove and drain rabbit. Pat dry. Dredge in flour and brown in olive oil in Dutch oven. Remove to holding pan. Deglaze Dutch oven with white wine, loosening all the bits of meat from the bottom of the pan. Add approximately 4 c rabbit stock, or enough to cover meat half way, when returned to the pan. Return rabbit to Dutch oven and put in preheated 325 degree oven. Cook approximately 3 hours.

Before serving: Remove rabbit to serving platter. Remove 1 c of pan sauce from Dutch oven. Put in saut?� pan and reduce by 1/3. While simmering, whisk in lemon juice and butter, stirring constantly so butter doesn't separate. Add chopped sage. Pour over rabbit and serve.

Recipe categories: Main dish, Wild game, Rabbit.

Rating:

3.8

Average rating: 3.8, total votes: 5

Complain about this recipe

Related ingredients:

ground beef, ground meat lean, skinless, boneless chicken breasts, halved, pound lean ground beef, 1/2 pounds sirloin steak other tender cuts can be used, frozen broccoli, chopped and semi-thawed