Hasenpfeffer (spicy braised rabbit)

Yield: 4 servings

3 lbs Frozen rabbit, thawed & cut

1/2 tsp Salt

1/3 cup All-purpose flour

1/2 lbs Bacon, cut into ¼" pieces

1/2 cup Finely chopped shallots

1 Clove garlic, finely chopped

1 cup Dry red wine

1 cup Water

1 tbsp Instant chicken bouillon

1 tbsp Currant jelly

10 Black peppercorns, crushed

1 Small bay leaf

1/4 tsp Dried rosemary leaves, crushe

1/8 tsp Dried thyme leaves

2 tsp Lemon juice

3 tbsp Water

2 tbsp Flour

Procedures

Sprinkle rabbit with salt.

Coat with 1/3 cup flour; shake off excess.

Fry bacon in dutch oven over medium heat until crisp; remove bacon and drain on paper towels.

Brown a few pieces of rabbit in hot bacon fat; remove browned pieces.

Repeat with remaining rabbit.

Remove all but 2 tablespoons fat.

Cook and stir shallots and garlic in hot fat in dutch oven until shallots are tender, about 4 minutes.

Stir in wine, 1 cup water and the instant bouillon.

Heat to boiling.

Stir in jelly, peppercorns, bay leaf, rosemary and thyme.

Return rabbit and bacon to dutch oven.

Heat to boiling; reduce heat.

Cover and simmer until rabbit is tender, about 1 ½ hours.

Remove bay leaf and discard.

Place rabbit on warm platter; keep warm while preparing gravy.

Stir lemon juice into liquid in dutch oven.

Shake 3 tablespoons water and 2 tablespoons flour in covered jar.

Stir flour ½ teaspoon dried thyme leaves in cheesecloth bag.

Stir 1 minute.

(if gravy is too thick, stir in more water until of desired consistency).

Serve gravy with rabbit