Hasenpfeffer | Hasenpfeffer Recipes | Hasenpfeffer Recipe

Preheat oven to 350 F. Rinse rabbit meat in cold water and pat dry. Rub meat with 1 1/2 tsp salt. Melt 3 tbsp butter in a skillet and saute rabbit meat until browned on all sides. Remove browned meat to a 3 quart casserole dish. To the casserole add onion stuck with cloves, port and lemon juice. Add peppers, parsley, thyme and bay leaf tied in a cheesecloth bag. pour in bouillon or consomme. Cover and bake for 1 1/2 hours. Discard onion and cheesecloth bag.

Make gravy: Melt the rest of the butter in a small saucepan and remove from heat. Stir in flour until smooth. Gradually stir in stock from rabbit (about 3 1/2 cups). Bring to a boil, stirring constantly, until thickened. Season to taste with salt.

Serve rabbit with some gravy on a platter. Pass the remaining gravy and serve with a dish of currant jelly.