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My review
Hasenpfeffer (Rabbit Stew)
Lovesmurfs
"Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices."
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Ingredients
2 h servings 767 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
- Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutrition Facts
Per Serving: 767 calories; 33.3 g fat; 21.9 g carbohydrates; 79.1 g protein; 300 mg cholesterol; 894 mg sodium. Full nutrition
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Reviews
Read all reviews 111136 Ratings
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Most helpful positive review
2/28/2007
Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like...
Most helpful critical review
4/4/2010
The red wine made the white rabbit meat look like it was bleeding for half the cooking time. Then, it got a greyish burgandy color and never improved. This was my first time making rabbit and t...
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2/28/2007
Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like...
11/16/2007
Oh My Goodness! This was awesome! I've never made rabbit before & my local meat market had them in as a specialty . This was gourmet! *I would recommend going with a good low sodium bacon, and ...
1/24/2005
My husband raved on this recipe!! It was simple to prepare but has a gourmet flair. The rabbit was tender and the gravy was the bomb! Thank-you Cheryl Gross. Note: I added a few sliced, fres...
12/6/2007
This was an excellent recipe, my first rabbit experience. I followed the recipe until right after cooking the garlic & shallot, at which time I added everything to the crockpot, set it on low, ...
6/17/2008
Omigosh!!! Five stars aren't enough! I used a young cottontail to make it and hubby and I devoured as much as we could. I used Holly's suggestion of adding mushrooms and made some chunky mash...
12/16/2008
Absolutely delicious. I didn't have bacon and used pancetta instead. I followed the recipe directions for preparing the rabbit separately from the shallots, red wine, bouillon and herbs. I then ...
10/11/2008
A dish fit for a KING! The gravy is to die for. I didn't have currant jelly, so I used grape instead. Also used fresh mushrooms as recommended by another user. Can't wait to try it again wit...
2/12/2008
This was the best rabbit I have ever eaten! I used a wild cottontail rabbit and it turned out so flavorful, moist and tender. I didn't have the boullion granules so I just substituted the wate...
4/12/2007
This recipe was a hit! The rabbit came out moist and full of flavor, which left the guests fighting over the last bits. I splurged for some high quality, fresh bacon, which I think added a lot t...