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Hasenpfeffer | Hasenpfeffer Recipes | Hasenpfeffer Recipe

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2 1/2 lbs of frozen, cut up rabbit, thawed

2 1/2 tsp salt

6 tbsp butter

1 medium onion

4 whole cloves

1 cup port

1/4 cup lemon juice

12 whole black peppers

sprig of parsley

1/2 tsp dried thyme leaves

1 bay leaf

2 10-oz cans of undiluted condensed beef bouillon or beef consomme

3 tbsp flour

currant jelly

No Recipe Image


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.


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